Cake fortification with dietary fibre: impact of fibre ingredients in a cake model system

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dc.check.date2026-09-15
dc.contributor.authorSempio, Rebeccaen
dc.contributor.authorNyhan, Lauraen
dc.contributor.authorZannini, Emanueleen
dc.contributor.authorWalter, Jensen
dc.contributor.authorArendt, Elke K.en
dc.contributor.funderScience Foundation Irelanden
dc.date.accessioned2025-09-26T11:46:31Z
dc.date.available2025-09-26T11:46:31Z
dc.date.issued2025-09-15en
dc.description.abstractDespite 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.en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid104196en
dc.identifier.citationSempio, 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.2025.104196en
dc.identifier.doi10.1016/j.ifset.2025.104196en
dc.identifier.eissn1878-5522en
dc.identifier.endpage13en
dc.identifier.issn1466-8564en
dc.identifier.journaltitleInnovative Food Science & Emerging Technologiesen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/17898
dc.identifier.volume105en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.projectinfo:eu-repo/grantAgreement/FWF/Principal Investigator Projects International/I 6853/AT/The role of B cells and immunoglobulins in ALD/en
dc.rights© 2025, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectDietary fibreen
dc.subjectCakeen
dc.subjectResponse surface methodologyen
dc.subjectSensoryen
dc.subjectStarch digestionen
dc.subject~Food and Nutritional Sciences - Journal Articles~en
dc.subject~Microbiology - Journal Articles~en
dc.titleCake fortification with dietary fibre: impact of fibre ingredients in a cake model systemen
dc.typeArticle (peer-reviewed)en
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