Abstract
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 2.92 mL/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 1.5 min 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.