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2018, vol. 45, br. 2, str. 149-157
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Upotreba tropa jabuke koekstrudiranog sa kukuruznom krupicom u kreiranju biskvitnog kolača
Utilization of apple pomace coextruded with corn grits in sponge cake creation
aInstitut za prehrambene tehnologije, Novi Sad, Srbija bUniverzitet u Banjoj Luci, Tehnološki fakultet, Republika Srpska, BiH cUniverzitet u Novom Sadu, Tehnološki fakultet, Srbija
e-adresa: aleksandra.torbica@fins.uns.ac.rs
Projekat: Vrednovanje kvaliteta i optimizacija prerade pšenice u svetlu klimatskih promena (MPNTR - 31007)
142-451-2445/2018
Sažetak
Trop jabuke je nusproizvod koji preostaje nakon ekstrakcije soka iz voća, i dobar je izvor dijetetskih vlakana, minerala i raznih fitohemikalija, kao što su fenolne kiseline. Iako je valorizacija tropa jabuke kao pekarskog sastojka ispitana od strane nekoliko autora, ne postoje informacije o pokušajima primene nusproizvoda jabuke u obliku koekstrudata sa kukuruznom krupicom (CAPCG). U ovoj studiji kreiran je biskvitni kolač sa tropom jabuke koekstrudiranog sa kukuruznom krupicom (u odnosu 45:55) tako što je pšenično brašno delimično supstituisano (10%, 20% i 30%) koekstrudatom. Sa povećanjem udela koekstrudiranih čestica, farinografskim merenjima uzoraka testa utvrđeno je povećanje moći upijanja vode brašna, produženo vreme razvoja testa i smanjenje elastičnosti testa. Posledično je specifična zapremina kolača smanjena za 3,6 do 14,2%, ali je samo nivo supstitucije pšeničnog brašna sa 30% CAPCG uticao na povećanje čvrstoće biskvitnog kolača nakon 1 časa hlađenja i posle 24 časa skladištenja. Procena senzorskih osobina biskvitnih kolača pomoću hedonske skale od 1 do 9 pokazala je da je najprihvatljiviju teksturu imao kontrolni uzorak, dok su svi biskvitni kolači sa CAPCG imali znatno veću prihvatljivost mirisa i ukusa u odnosu na kontrolni kolač. Sa nutritivnog aspekta, biskvitni kolači proizvedeni sa CAPCG imali su veći ukupni sadržaj dijetetskih vlakana u odnosu na kontrolni biskvitni kolač od pšeničnog brašna.
Abstract
Apple pomace, a by-product that remains after extraction of juice from fruit, is a good source of dietary fibre, minerals and different phytochemicals such as phenolic acids. Although the valorization of apple pomace as a bakery ingredient was performed by several authors, there is a lack of information on attempts of incorporation of apple by-products in the form of coextrudates with corn grits (CAPCG). In this study, sponge cakes were created with apple pomace coextruded with corn grits in the ratio of 45:55 by partial replacing wheat flour with coextrudate in the formulation at 10%, 20% and 30% level. With the increase in the proportion of coextruded particles, the farinographic characteristics of dough samples showed an increase in water absorption and dough development time due to larger particles of coextrudates, and loss of dough elasticity. Consequently, the cake specific volume decreased over the range between 3.6 - 14.2%, but only the substitution level of 30% yielded an increase in cake firmness after 1 h of cooling and after 24 h of storage. The estimation of sponge cake sensory properties using the hedonic scale from 1 to 9 showed that the most acceptable texture was found in the control sample, whereas all sponge cakes with CAPCG had significantly higher acceptance of odour and taste in comparison to the control cake. From the nutritional point of view, sponge cakes substituted with CAPCG showed higher total dietary fibre content than the control wheat sponge cake.
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