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Lim, Jeongtaek,Jeong, Sungmin,Lee, JaeHwan,Park, Sungkwon,Lee, Jonggil,Lee, Suyong John Wiley Sons, Ltd 2017 Journal of the Science of Food and Agriculture Vol.97 No.11
<P>CONCLUSION: Use of the oleogels as a shortening replacer at a ratio of 1:3 by weight was effective in producing muffins with comparable quality attributes to the control with shortening. (C) 2017 Society of Chemical Industry</P>
Evaluation of grapeseed oil-candelilla wax oleogels as a shortening replacer for baked foods
Jeongtaek Lim,Suyong Lee 한국산업식품공학회 2017 학술대회 및 심포지엄 Vol.2017 No.04
The overconsumption ofsolid fatssuch as butter and shortening can cause health concernsrelated to cardiovascular diseases due to their high levels of saturated fatty acids. Therefore many researchers have madea great deal of effort to develop solid fat replacers. In this study, grape seed oil-candelila wax oleogelswere prepared and evaluated as a replacer for shortening in baked goods (specifically muffins). Muffin batters with increasing levels of oleogels exhibited lower viscosity. The reduced porosity of muffins by the shortening replacementwith oleogels could be expected from higherspecificgravity and lowerspecific volume. A stress relaxation test showed that more shortening replacement with oleogels produced muffins with a harder and springier texture. However, the use of the oleogels as a shortening replacer as a ratio of 1:3 by weight was effective in producing muffins with comparable quality attributes to the control with shortening. The ratio of saturatedto unsaturated fatty acids was significantly decreased from 2.81 to0.41 when shortening was replaced with oleogels. Hence, this study showed the possibility of oleogels as shortening replacement in the food industries. The use of oleogels instead of solid fat presents possible opportunities to formulate healthier bakerygoods.
Lim, Jeongtaek,Jeong, Sungmin,Oh, Im Kyung,Lee, Suyong Elsevier 2017 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.84 No.-
<P>Soybean oil was structured with carnauba wax to develop solid-like oleogels that were evaluated in instant fried noodles as an alternative to deep-fat frying medium containing high saturated fat. A more rapid change in viscosity with temperature was observed in the oleogels with increasing levels of carnauba wax. Upon heating, the storage (G') and loss (G') moduli of oleogels and palm oil decreased with a greater temperature dependence of G', showing the crossover of G' and G'. Compared to the palm and soybean oil-fried noodles, the samples fried in the oleogels absorbed approximately 16% less oil which could be correlated with their scanning electron microscopic images. However, there were no negative effects on the noodle texture. The levels of saturated fatty acids in the oleogel-fried noodles were significantly reduced (19 g/100 g), compared to the palm oil-fried noodles (54 000 g). Lower peroxide values during storage were observed in the following order: palm oil, oleogel, and soybean oil fried noodles. (C) 2017 Elsevier Ltd. All rights reserved.</P>