UTILIZATION OF ORANGE POMACE IN PROCESSING LOW CALORIES CAKE

Abstract

This research was aimed to utilized from baladi orange pomace (Citrus sinensis) as by-products from juices factories which causes some environmental problems in processing low cup calories cakes. Wheat flour 72% extraction was substituted with powdered orange pomace at different three levels i.e. 5, 10 and 15%. Effect of orange pomace on physical, chemical, textural characteristics and microstructure properties of cup cakes were determined. A gradual decrease in moisture, ether extract, carbohydrates, while fiber and ash contents were increased with the increase in concentration of powdered orange pomace. with substitution of 15 % orange pomace to cake batters and cake formulae was negatively effect on physical characteristics namely , pH, line spread, and volume cm3, texture profile and volume measurements. Results of scanning electron microscope showed that substitution with 15 % orange pomace caused undesirable changes in the structure of starch granules, gluten matrix and the gas cells comparing with the other cup cake formulae. Results of sensory evaluation indicated that cup cake formulae containing 5% and 10% orange pomace have the highest scores for taste ,odour, height , crumb colour and crust colour in compared with cup cake formula with 15 % orange pomace. So, substitution wheat flour 72 % with orange pomace powder up to 10 % in processing low calories cup cake is recommended .