In February 2019 researchers from Turkey published the results of their study to assess the effect of different fibre sources (apple pomace powder, carrot pomace powder and orange pomace powder) on batter flow and quality of rice flour-based gluten-free cakes. Gluten-free cake batters were mixed by replacing different amounts of rice flour (0, 5, 10, and 15%) with either apple pomace powder, carrot pomace powder and orange pomace powder. Cake batters containing no pomace powder were also used as control samples. Results showed that all cake batters showed a thinning behaviour. Apparent viscosity, elastic modulus (G’), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, the addition of pomace powder increased crumb hardness, and decreased the volume of cakes. However, cakes containing 5% orange pomace powder had a similar volume index and hardness values when compared to the control sample. An analysis of the cake samples in respect of colour, texture, appearance, flavour and overall acceptability was undertaken, and those with 5% orange pomace powder received the highest acceptance scores from the panelists.
Kırbaş Z et al. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. J Food Sci Technol. 2019 Feb;56(2):914-926.