Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples

Abstract

Safflower oil‐based oleogels were produced from beeswax and rice bran wax. Oleogels demonstrated higher oxidative stability than shortening at the cooking temperature. Peroxide values in shortening, rice bran wax oleogels, and beeswax oleogels samples were found in the range of 4.8–27.76, 13.21–20.45 and 4.30–7.72 meqO2kg−1 oil. Following oleogelation, there was no significant change in fatty acid composition of safflower oil. In addition, after baking process, the changes in the major fatty acids were not determined to be significant. Solid fat content ratios (carried out at 35°C) of rice bran wax oleogels, in beeswax oleogels and in shortening samples were defined in the range of 4.10%–7.70%, 0.80%–5.00%, and 9.61%, respectively. The highest oil binding capacity was revealed in beeswax oleogels with 99.93%–99.98%. The shortest crystallization time was determined as 3 min in oleogel containing 10% rice bran wax. Cakes consisted of oleogel were acceptable in terms of texture and sensory properties compared to cake produced with shortening. Sensory results revealed that some cakes produced with oleogels were found to be more acceptable as compared with control group samples. In this respect, oleogels produced with safflower oil‐based beeswax and rice bran wax could be used instead of commercial solid fat widely used in the cake industry.

Propolis and carnauba wax‐based safflower oil oleogels as fat substitutes in cakes: Production, oxidative stability, and characterization

“…In our previous study, we used rice bran wax (5%, 7%, and 10% concentrations) and bees wax (3%, 5%, and 10% concentrations) to produce safflower oil-based oleogels used in cake making, and evaluated the results. [3] We have not found oleogel studies using propolis wax and carnauba wax + safflower oil in the literature. Propolis and carnauba waxes are used to make oleogel, as they gel even at low concentrations.…”

“…[41] The greatest and lowest ratings corresponded to a scale of values from "extremely dislike" to "extremely like," with 1 and 5 representing the extremes of each. [3] 2.9 Statistical analysis SPSS (version 20.0 for Windows, SPSS Inc.) package program was used to evaluate the results obtained in the study. A one-way analysis of variance (one-way ANOVA) was used to determine whether there was a statistically significant difference between the group means.…”

“…[1,2] Although liquid oils are healthier owing to their rich unsaturated fatty acid content, they are not recommended for cakes, cookies, and pastries. [3] This is because they can make products too dense and heavy. In particular, cakes require air to rise, and solid fats, such as butter or shortening, are better at securing air pockets than liquid oils.…”

“…[7] The use of various oleogels in cakes has been the subject of certain investigations in the literature. [1,3,[15][16][17] Three different natural waxes-rice bran wax, beeswax, and candelilla wax-were used to make sunflower oil oleogels, which were then tested as a fat substitute in baked cakes. [1] When compared to shortening cakes, the use of wax oleogels in baking was able to successfully produce cakes that were high in unsaturated fat and low in saturated fat.…”

“…One of the most crucial indicators for regulating the quality of edible oils is the ability of oils to resist oxidation, which is known as oxidative stability. [3,23] Temperature, oxygen content, metal ions, the presence of antioxidants, and the makeup of the fatty acids all have an impact on the oxidative stability of oils. [24] In addition, in the presence of components such as monoglyceride, diglyceride, chloride ions, sugar, and water in the environment, there is a possibility of the formation of process contaminants such as 3-MCPD and glycidyl at high temperatures.…”