Research Article EffectofApplePomacePowderAdditiononthePhysicochemical PropertiesofOilyCakesandRankingSamplesbyDelphi FuzzyApproach MaryamSabetGhadam, 1 MohammadRezaSaeediAsl, 1 AkramSharif , 2 AhmadPedramNia , 1 andMohammadArmin 3 1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran 2 Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran 3 Department of Agronomy and Plant Breeding, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran Correspondence should be addressed to Akram Sharif; asharif81@gmail.com Received 14 September 2022; Revised 22 February 2023; Accepted 3 May 2023; Published 16 May 2023 Academic Editor: Daniel Cozzolino Copyright©2023MaryamSabetGhadametal.TisisanopenaccessarticledistributedundertheCreativeCommonsAttribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Te current study is aimed to compare the efect of fat and/or wheat-four substitution with apple pomace on the physicochemical and shelf-life of oily cakes. Te sensory quality of samples was evaluated using the Delphi-Fuzzy logic method. Te oily-cakes include the following: T CO : control; T W10% and T W20% : four substitution with apple pomace (10 and 20% w/w); T O10% and T O20% : fat substitution with apple pomace (10 and 20% w/w); T W&O(5:5) and T W&O(10:10) : fat and wheat-four substitution with apple pomace (5 : 5 and 10 :10% w/w). Te lowest and highest protein content were recorded for T w20% (10.0 ± 0.12%) and T O20% (11.0 ± 0.45%) (p < 0.05). Tere was no signifcant diference between the fat content of control samples with T W10% , T W20% , and T O&W(5:5) (p > 0.05). T W20% exhibited the highest fber content (2.12%) and the lowest caloric (385.0 kcal/100 g) values. Tere was a signifcant diference between baking loss of T O10% (9.87%) and T O20% (9.36%) samples with control one (11.6%) (p < 0.05). By reducing the fat content, smaller and lower porous was observed. Te antioxidant and antimicrobial potential of apple pomace was not signifcant. Terefore, apple pomace had no signifcant efect on the shelf-life of cakes. Based on defuzzifcation values, the sensory ranking of samples was as follows: T CO (64.4) > T W20% (63.9) > T W&O(5:5) (63.7) > T W10% (63.6) > T O10% (60.2) > T W&O(10:10) (60.1) > T O20% (58.8). Overall, apple pomace could be considered a cost-efective, sustainable, and healthy alternative to partial wheat-four. Further research is required to produce reduced-fat cakes. Adding fruit powder along with fat replacers can be suggested for future studies. 1.Introduction Plants are considered as valuable natural sources that have got a great attention in food industry due to their antioxidant potentials [1]. In food industry, diferent fruits and vege- tables are processed to produce various value-added prod- ucts. Tese processes generate a large number of by-products [2]. However, these by-products are a rich source of valuable bioactive compounds and dietary fber [3]. Apple pomace is one of the valuable by-products. Te most frequent disposal method for apple pomace is to discard it directly into the landfll soil, resulting in serious environmental pollution and public health issues [4–6]. Terefore, it is necessary to explore safe, cost-efective, and efcient ways to utilize apple pomace in the food and nutraceutical industries. Apple pomace not only is a rich source of various nutrients, it is particularly high in nondigestible carbohydrates and dietary fbers (around 40%). Baked products are the most widely consumed food item in the world. Tus, they can be utilized as a suitable carrier for dietary fber [3]. Cakes, especially oily ones, are high in Hindawi Journal of Food Quality Volume 2023, Article ID 8111233, 13 pages https://doi.org/10.1155/2023/8111233