Properties of donuts enhanced by gum and apple pomace powder for development of low-fat fried food

Abstract

The development of low-fat donuts with the addition of gum (guar gum and arabic gum) and apple pomace powder was carried out in this study. The purpose of this study was to improve the nutritional content of the donuts, especially in reducing the fat content of the donuts by using gum and adding apple pomace powder. The variables in this study were the composition of gum as an ingredient for donuts and the addition of apple pomace powder. Analysis of the dough and donuts characteristics, as well as the donuts appearance and nutritional content, was carried out. Analysis of the donuts texture profile, such as the hardness, and springiness, increased when the composition of apple pomace powder was increased. The proximate composition of donuts (% water, ash, fat, protein and carbohydrates) was analyzed, and there was reduction of fat in the donuts. This study established that adding gum (guar gum and arabic gum) and apple pomace powder can improve the properties of the donuts. Overall, there are significant differences in consumer acceptance, especially in texture and crumb color.