Restriction lift date: 2026-09-15
Cake fortification with dietary fibre: impact of fibre ingredients in a cake model system
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Date
2025-09-15
Authors
Sempio, Rebecca
Nyhan, Laura
Zannini, Emanuele
Walter, Jens
Arendt, Elke K.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Published Version
Abstract
Despite its various health benefits, dietary fibre (DF) remains under-consumed, and many individuals fail to meet the recommended daily intake. Incorporating DF into wildly consumed foods while maintaining product quality is a significant challenge due to the negative impact on texture and sensory characteristics. Pound cake is a popular dessert in the Western world, however it is high in refined flour, sugar and fat; increasing the risk of type 2 diabetes, obesity, and cardiovascular disease. This study demonstrates the effect of different DF ingredients on the quality of cake and further investigates the concentrations at which resistant starch, pectin, 𝛽-glucan, cellulose and arabinoxylan can coexist. Response surface methodology resulted in the replacement of 38.45% flour by a optimal mixture of fibre ingredients. Evaluation of physicochemical characteristics including shelf life and sensory attributes showed that cake fortified with DF had a similar specific volume (-1.6%), a slightly harder crumb (+7.7%), but a prolonged shelf life (14 days) and an improved in vitro starch digestion profile than the control cake. Sensory results did not show a difference in the taste and hedonic attributes. This study provides information to progress in closing the fibre gap of foods without compromising consumer acceptability.
Description
Keywords
Dietary fibre , Cake , Response surface methodology , Sensory , Starch digestion
Citation
Sempio, R., Nyhan, L., Zannini, E., Walter, J. and Arendt, E.K. (2025) 'Cake fortification with dietary fibre: Impact of fibre ingredients in a cake model system', Innovative Food Science & Emerging Technologies, 105, 104196 (13pp). https://doi.org/10.1016/j.ifset.2025.104196