The aim of the study was to investigate the impact of varying amounts of bamboo fiber on the chemical composition, rheological properties, sensory characteristics, in vitro fat digestibility and nutritional value of sponge cakes. Sponge cakes were prepared by replacing 20 %, 30 %, and 35 % wheat flour with bamboo fiber. Nutritional claims were established and fatty acid composition of sponge cakes were determined. An in vitro digestion procedure was performed using the INFOGEST 2.0 model. After digestion, free fatty acids were analysed, and the digestibility was assessed based on the ratio of total fatty acids (measured before digestion) to free fatty acids. In the experiment, which was conducted in three repetitions, showed that replacing wheat flour with bamboo fiber did not significantly alter the water, fat and mineral content of the sponge cakes. However, higher amounts of bamboo fiber contributed to a reduction in protein content. The addition of bamboo fiber resulted in increased sponge cakes hardness and a decrease in energy value. A 35 % substitution of wheat flour with bamboo fiber was still acceptable both rheologically and sensorially. Sponge cakes with 20 % wheat flour substitution were classified with the claim "Source of dietary fiber," while sponge cakes with 30 % and 35 % substitution were labelled with the claim "High in dietary fiber". The addition of bamboo fiber also influenced the fatty acid composition of the sponge cakes. The content of total fatty acids decreased as the amount of bamboo fiber increased. Overall, the sponge cakes contained the highest amount of saturated fatty acids and the least amount of polyunsaturated fatty acids. The in vitro analysis showed a trend of decreased fatty acid digestibility, but more replicates would be needed for more reliable conclusions.
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