Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies

[EN] This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: INIA for financial support through the BERRYPOM - Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project, included in the ERA-NET - SUSFOOD program.Díez-Sánchez, E.; Llorca Martínez, ME.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2018). Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies. Food Science and Technology International. 24(6):533-543. https://doi.org/10.1177/1082013218771412533543246Angioloni, A., & Collar, C. (2011). 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