Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization

Journal of Food Science - Tập 82 Số 2 - Trang 445-452 - 2017
Joo Young Kim1, Jeongtaek Lim1, JaeHwan Lee2, Hong‐Sik Hwang3, Suyong Lee1
1Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center Sejong Univ. Seoul 05006 Korea
2Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, 16419 Korea
3United States Dept. of Agriculture, Agricultural Research Service, Natl. Center for Agricultural Utilization Research, Functional Foods Research, Peoria, 61604 IL, U.S.A

Tóm tắt

AbstractCanola oil‐carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in maintaining the ability to hold air cells into the cake batters. The volume of cakes had an overall tendency to decrease with increasing shortening replacement with oleogels, leading to increased cake firmness. The tomographic analysis demonstrated that the total porosity and fragmentation index were reduced in the oleogel cakes, showing a more connected solid structure. The levels of saturated fatty acids in the cakes containing oleogels were significantly reduced to 13.3%, compared to the control with shortening (74.2%). As a result, the use of oleogels for shortening up to 25% produced cakes with lower levels of saturated fatty acids without quality loss.

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Thông tin
Thông tin xuất bản

Journal of Food Science

Tập 82 Số 2

445-452

Thông tin tác giả