Journal of Food Science and Technology

, Volume 56, Issue 2, pp 914–926 | Cite as

Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties

  • Zahide Kırbaş
  • Seher KumcuogluEmail author
  • Sebnem Tavman
Original Article


This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G′), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists.


Gluten-free cake Batter Rheology Dietary fiber Pomace Fruits and vegetable by-products 



The financial support provided by The Scientific and Technological Research Council of Turkey, TUBITAK (Project Nos: 213O205 and BIDEB-2210 National Scholarship Program) and Ege University Scientific Research Commission (Project No: 2014-BIL-013) is greatly appreciated.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Zahide Kırbaş
    • 1
  • Seher Kumcuoglu
    • 2
    Email author
  • Sebnem Tavman
    • 2
  1. 1.Faculty of Chemical and Metallurgical Engineering, Food Engineering DepartmentIstanbul Technical UniversityMaslak, IstanbulTurkey
  2. 2.Faculty of Engineering, Department of Food EngineeringEge UniversityBornovaTurkey

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