The aim of our research was to prepare sponge cakes with the addition of three different sources of dietary fibre - isolated oat fibre, inulin and NUTRIOSE®. With each bake, we also prepared a control sample withouth added fibre and two sponge cake samples with added inulin and reduced sugar content (25% and 30% reduction). We repeated the experiment three times. Dietary fibres were added to the mass in such an amount that the prepared sponge cake contained at least 6 g/100 g of dietary fibre. We measured the volume, weight, crumb and crust colour, texture parameters and basic chemical composition using classical analytical methods for determination of ash and water, fat, protein and dietary fibre. We also calculated the dietary fibre content based on the amounts used in the recipe. The dietary fibre content in all samples with added dietary fibre was suitable for the nutritional claim "high fiber". The sensory properties of the sponge cakes were also analysed by a trained panel. Based on the results, we can conclude that sponge cakes with the addition of inulin and a reduced sugar content of 25% and 30% are most comparable to the control sample. The addition of oat fibre to the sponge cake had a negative effect on certain texture parameters, especially hardness, chewiness and gumminess. Due to the intense egg aroma and irregular colour of the crust, the sample of sponge cake with added oat fibre was found to be the least sensory acceptable. Sponge cakes with added inulin and reduced sugar content received the highest sensory scores.
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