<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042023000100005</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v30n1a349519</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties]]></article-title>
<article-title xml:lang="es"><![CDATA[Producción de pasteles enriquecidos por pulpa de manzana y cáscara en polvo y evaluación de propiedades químicas, funcionales y texturales]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hosseini]]></surname>
<given-names><![CDATA[Ahmadreza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pazhouhandeh]]></surname>
<given-names><![CDATA[Fahimeh]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,University of Mashhad  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Iran</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Ferdowsi University of Mashhad  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Iran</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>30</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042023000100005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042023000100005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042023000100005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background:  Apple pomace is a by-product of the fruit juice industry and comprises peel, seed, stem, and pulp tissues. This by-product contains dietary fibers, polyphenols, vitamins, and organic acids that can benefit human health and have a high potential as a dietary source. Baked products are well-known food types to humans and have a key role in feeding people worldwide. Nowadays, enriched products such as bread, cakes, and biscuits are available in stores. Different studies worldwide have been done about applying the by-products of the fruit juice industry in the bakery.  Objective:  This research aimed to evaluate apple peel (APE) and pulp (APU) powders separately as a partial substitute for wheat flour in cake production.  Methods:  Apple peel and pulp separately produced as the residual wastes of juicing were dried for 3 hours in oven (60°C). The dried pulp and peel were ground and sieved using a 60 µm mesh. In this research, chemical and physicochemical analyses were performed according to AACC (Approved Methods of the American Association of Cereal Chemists) and standard food analysis methods. Textural characteristic was analyzed by a texture analyzer (Brookfield CT3-10 Kg, US) equipped with an aluminum probe.  Results:  Different levels of APE and APU powders (10%, 20%, and 30 %) were used to enrich the cakes. The ash content, fat content, water adsorption capacity, and oil absorption capacity of the wheat flour were lower than APU and APE, whereas the moisture content, protein content, bulk density, and pH showed a reverse trend. Adding APU and APP to the cake formula increased total dietary fiber (TDF) from 4.14 % in the control sample to 27.71 % in the sample with 30 % apple peel powder (APE-30). The highest a* colorimetric parameter (redness) in the cake core was 3.82 in the APE-30 sample. The addition of APE and APU significantly increased the hardness, gumminess, and chewiness of the samples (p&lt;0.05). APE-10 samples could improve the nutritional properties of the cakes without significant reduction (p&gt;0.05) in overall acceptance compared to the control sample.  Conclusion:  The results of this research demonstrated that a partial replacement of the wheat flour with apple pulp and peel significantly increased the dietary fibers, especially insoluble dietary fiber, compared to the control sample. Apple pulp and apple peel powders had the potential for use in cake making as a good source of dietary fibers.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes:  la pulpa de manzana es un subproducto de la industria del jugo de frutas y se compone de tejidos de cáscara, semillas, tallo y pulpa. Este subproducto contiene fibra dietética, polifenoles, vitaminas y ácidos orgánicos que pueden ser beneficiosos para la salud humana y tienen un alto potencial como fuente dietética. Los productos horneados son de tipos de alimentos bien conocidos para los seres humanos y son clave en la alimentación de las personas de todo el mundo. Hoy en día, los productos enriquecidos como pan, pasteles y galletas están disponibles en las tiendas. Se han hecho diferentes estudios en todo el mundo sobre la aplicación del subproducto de la industria del jugo de frutas en la panadería.  Objetivo:  El propósito de esta investigación fue evaluar los polvos de cáscara de manzana (APE) y pulpa (APU) como sustituto parcial de la harina de trigo en la producción de pasteles.  Métodos:  Cáscaras de manzana y pulpa producidas por separado como desechos residuales de jugos, se secaron durante 3 horas en el horno (60 °C). La pulpa seca y la cáscara fueron molidas y tamizadas usando una malla de 60 micras. En esta investigación el análisis químico y físico-químico realizado de acuerdo con el AACC (Aprobado Métodos de la Asociación Americana de Químicos del Cereales) y los métodos estándar de análisis de alimentos. La característica textural fue analizada por el analizador de textura (Brookfield CT3-10 Kg, US) equipado con una sonda de aluminio.  Resultados:  Se utilizaron diferentes niveles de polvos APE y APU (10, 20 and 30 %) para enriquecer los pasteles. La capacidad de absorción de ceniza, grasa, agua y aceite de la harina de trigo fue menor que la APU y APE, mientras que la humedad, la proteína, la densidad a granel y el pH mostraron una tendencia inversa. Además, APU y APE en fórmula de pastel, aumentaron la fibra dietética total (TDF) de 4.14 % en la muestra de control a 27.71 % en la muestra con un 30 % de polvo de pelar de manzana (APE-30). El parámetro más alto a* colorimétrico en núcleo de pastel fue de 3.82 (enrojecimiento) en la muestra APE-30. La adición de APE y APU aumentó significativamente la dureza, gomosidad y masticabilidad de las muestras (p&lt;0.05). Las muestras de APE-10 podrían mejorar las propiedades nutricionales de los pasteles sin reducción significativa (P&lt;0.05) en aceptación general, en comparación con la muestra de control.  Conclusión:  Los resultados de este estudio demostraron que un reemplazo parcial de la harina de trigo por pulpa de manzana y cáscara aumentó significativamente la fibra dietética especialmente la insoluble, cuando se compara con la muestra de control. La pulpa en polvo y la cáscara de manzana tienen el potencial de uso en la fabricación de pasteles como una buena fuente de fibra dietética.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Apple pomace powders]]></kwd>
<kwd lng="en"><![CDATA[Enriched cake]]></kwd>
<kwd lng="en"><![CDATA[Textural properties]]></kwd>
<kwd lng="en"><![CDATA[Dietary fiber]]></kwd>
<kwd lng="en"><![CDATA[Apple peel]]></kwd>
<kwd lng="es"><![CDATA[Pulpa de manzana]]></kwd>
<kwd lng="es"><![CDATA[pastel enriquecido]]></kwd>
<kwd lng="es"><![CDATA[Propiedades texturales]]></kwd>
<kwd lng="es"><![CDATA[fibra dietética]]></kwd>
<kwd lng="es"><![CDATA[cáscara de manzana]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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