The purpose of this master thesis was to prepare sponge cakes with the addition of four different sources of dietary fibre in two different concentrations. Concentrations were chosen based on current legislation as we wanted to label the sponge cakes with one of the following nutrition claims: "Source of fibre or "High fibre”. We used psyllium husk, citrus fibre, potato fibre and bamboo fibre with concentration of 3 g/100 g and 6 g/100 g of sponge cake. With each bake, we also prepared a control sample without addition of any fibre. The experiment was repeated three times. We determined the effect of the dietary fibre on specific volume, colour parameters, texture parameters before and after baking, basic chemical composition, energy value and sensory quality of the sponge cakes. Based on the obtained results we conclude that bamboo fibre is the most suitable for the addition to sponge cakes as many determined parameters did not show any statistically significant difference compared to control sample, regardless of fibre concentration used. With other samples, we noticed that the concentration of 6 g/100 g of sponge cake had negative effect on certain textural parameters, mostly hardness and gumminess. With the concentration of 6 g/100 g we also noticed worse overall sensory quality. Sample prepared with citrus fibre with concentration of 6 g/100 g of sponge cake was unacceptable because of excessive bitterness. It also felt dense, sticky and the pores were unevenly distributed throughout. We managed to prepare sponge cakes with the desired concentration of dietary fibre to use nutritional claims except with the addition of potato fibre.
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