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

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, $\beta$-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.