Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.)

Background and Objectives There is a growing demand for products with reduced sugar and fat contents, as excessive consumption has been associated with the development of several chronic noncommunicable diseases. However, both fat and sugar provide important technological and sensory characteristics, mainly in bakery products such as pound cakes. The use of ingredients with functional properties to reduce sugar and substitute fat in food products is an important approach. In this regard, the effect of reducing fat (25%, 50%, 75%, and 100%) and sugar (20%) on the physicochemical and sensory properties of pound cakes was evaluated, using hydrated chia seeds as fat replacer. Findings The specific volume of pound cakes decreased significantly with sugar reduction and fat replacement, also influencing their texture. Regarding crumb color, the values of the coordinates L*, a*, and b* were reduced with the increase of hydrated chia seeds, indicating cake darkening. The moisture content and water activity of pound cakes increased, while the number of alveoli decreased, with sugar reduction and fat replacement. Nevertheless, the sensory evaluation showed that all attributes had acceptance scores above 5, and all pound cakes had a good purchase intention. Conclusions The results showed an interesting potential for the use of hydrated chia seeds for fat replacement, requiring only a few adjustments. Future studies should be conducted to improve the texture and minimize the structural defects of these cakes. Significance and Novelty Hydrated chia seeds may be an interesting alternative as fat substitute in pound cakes.