Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels

Abstract

BACKGROUND: Wax-based oleogels showed better performance as a substitute for shortening in cookies, but the relationship between the structure and physical properties of wax oleogels and cookies quality has not been elucidated, which limit its further application. In this regard, the effect of structure and physical properties of wax oleogels on the quality of cookies was investigated, and the characteristic indexes for evaluating the quality of novel cookies prepared with wax oleogels were determined. RESULTS:The results showed that oleogels with 5-9% proportion of rice bran wax (RBX) and candelilla wax (CDW) produced soft cookies with porous structure, desired spread and color. Compared with shortening, wax oleogels with lower solid fat content (SFC, 4.5-11%, 25 °C) and higher ⊎ 0 crystals (2795.7-11 671.3) produced cookies with similar hardness to that of shortening. Besides, the hardness of wax oleogel-based cookies depends more on the amount of crystals than crystal size. In the results, SFC, ⊎ 0 crystals, viscosity and elastic modulus (G 0 ) were determined to be the characteristic evaluation indexes for the quality of cookies prepared with wax oleogels. Cookies with wax oleogels with higher SFC, ⊎ 0 crystal, viscosity and G 0 are softer.CONCLUSION: The quality of novel cookies prepared with wax oleogels can be controlled by the SFC and ⊎ 0 crystal of wax oleogels.

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

“…The hardness of the cookie samples ranged from 3800 to 4700 g. Interestingly, no significant changes were observed among the sample, except C75, which had a significantly lower hardness than C0 ( p < 0.05). That means the inherent hardness of whole wheat flour cookies can be altered using oleogel instead of solid fat like butter . Similarly, insignificant changes were noticed in the fracturability of the cookies ( p > 0.05).…”

“…That means the inherent hardness of whole wheat flour cookies can be altered using oleogel instead of solid fat like butter. 95 Similarly, insignificant changes were noticed in the fracturability of the cookies (p > 0.05). Substituting butter with an emulsifier-based oleogel did not affect the hardness and fracturability.…”

Oleogels as a Fat Substitute in Food: A Current Review

“…Maybe because of this, there was only a partial replacement. Based on that, Li et al [ 70 ] determined the typical indices for assessing the quality of innovative cookies created using wax oleogels, and the impact of the structural and physicochemical properties of oleogels on the quality of cookies. As a result, SFC, β’-crystals, and elastic modulus (G’) were discovered to be significant parameters that controlled the desirable qualities and attributes of cookies made using wax oleogels.…”

“…Moreover, oleogels with lower SFC (4–11%), higher amounts of β’-crystals, and higher density of crystals formed cookies as hard as with shortening. Moreover, the final hardness of the cookie was not correlated with crystal size [ 70 ].…”

Novel Waxy Starch Cryostructured Coatings Applied on Commercial Crackers

“…[24] In this sense, generating a coating on the entire surface of the cracker by means of spraying (Figure 4, profile b) was favorable, since being an effective technique to apply the cryogel in a homogeneous and controlled manner on the surface, it does not cracks or fissures were observed, which allowed an adequate analysis, improving the mechanical and barrier characteristics of the samples, which agree with the data obtained by MDSC and FTIR. [25]…”