Nano-citrus fiber/konjac glucomannan composite gel in low-fat mousse cake: quality properties and in vitro digestive...

This study examined the replacement of dairy cream with a plant-based composite gel composed of nano citrus fiber and konjac glucomannan in mousse cake. The effects of different substitution levels (10 %-70 %) on product quality and lipid digestion were investigated. At substitution levels between 10 % and 40 %, the mousse cakes exhibited texture, color, and sensory attributes comparable to those of the full-cream control. At a 40 % replacement level, the energy content decreased by 82.01 kcal per 100 g, and production cost was reduced by 27.96 %. In vitro digestion experiments demonstrated that the plant-based gel significantly inhibited lipid digestion, with free fatty acid release decreasing proportionally with increasing replacement level. Structural and binding analyses revealed that the gel promoted droplet flocculation and inhibited pancreatic lipase activity through electrostatic interactions. These findings suggest that the developed composite gel could serve as a cost-effective and health-promoting alternative to dairy cream in mousse cake formulations.