caa a22 4500 606243607 CHVBK 20210128101325.0 cr unu---uuuuu 210128e20151201xx s 000 0 eng 10.1007/s11694-015-9264-1 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9264-1 Characterization and functionality of alcohol insoluble solids from tomato pomace as fat substitute in low fat cake [Elektronische Daten] [Mohammad Namir, Abdul Suleiman, Mohamed Hassanien] Alcohol insoluble solids from tomato pomace (TAIS) were physico-chemically evaluated to determine its ability to replace fat in low-fat sponge cake. Results showed that TAIS had a high amount of fat (15.8%) and protein (27.8%). Total carbohydrate accounts 53.2% which resulted in the high swelling, water holding capacity and oil holding capacity (5.00, 4.12 and 2.92mL/g, respectively). Three different blends of the ingredients with fat replacement ratio of 25, 50 and 75% were formulated in order to examine their effects on quality parameters of low-fat sponge cakes. The incorporation of TAIS powders in cakes batter at all the substitution levels enhanced the specific volume and reduced the specific gravity of the cakes. With increasing TAIS replacement level, dough development, stability, mixing tolerance index and degree of softening increased. Formulations with 25, 50 and 75% of TAIS had higher water absorption of the dough to be 62.3, 67.1 and 68.6%, respectively. Arrival time increased to reach 1.5min in formulations with 25 and 75% TAIS. It was concluded that substitution of fat with 25% TAIS might produced acceptable sponge cake with high nutritional value. Springer Science+Business Media New York, 2015 Functional foods nationallicence Fat replacer nationallicence Tomato by-products nationallicence Physico-chemical properties nationallicence Cake nationallicence Namir Mohammad Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt aut Suleiman Abdul Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt aut Hassanien Mohamed Department of Agricultural Biochemistry, Faculty of Agriculture, Zagazig University, 44519, Zagazig, Egypt aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 557-563 2193-4126 9:4<557 2015 9 11694 https://doi.org/10.1007/s11694-015-9264-1 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9264-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Namir Mohammad Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt aut NATIONALLICENCE 700 1- Suleiman Abdul Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt aut NATIONALLICENCE 700 1- Hassanien Mohamed Department of Agricultural Biochemistry, Faculty of Agriculture, Zagazig University, 44519, Zagazig, Egypt aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/4(2015-12-01), 557-563 2193-4126 9:4<557 2015 9 11694