Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

Kupiec, Milena; Żbikowska, Anna; Marciniak-Łukasiak, Katarzyna; Żbikowska, Katarzyna; Kowalska, Małgorzata; Kowalska, Hanna; Rutkowska, Jarosława

doi:10.3390/ijms22179220

Cited by 18 publications

(11 citation statements)

References 31 publications

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“…Thus, it can be concluded that consumers would find no meaningful difference in the surface color of cookies with shortenings or wax oleogels (ΔE < 6 for all oleogel samples; Table 1). Kupiec et al 24 found that muffins made with wax oleogels (candelilla, sunflower, beeswax) obtained a similar color to the product with shortening, supporting our result. In future, we will further verify this conclusion by sensory analysis.…”

Section: Spread Ratio and Color Of Cookiessupporting

confidence: 90%

“…The cookie that contained traditional shortening was used as a control sample. This parameter was calculated based on the following formula: 24

normalΔ E goodbreak= {[{((), L *_{p} - L *_{c})}^{2} + {((), a *_{p} - a *_{c})}^{2} + {((), b *_{p} - b *_{c})}^{2}]}^{1 / 2}

where

L *_{p}

a *_{p}

and

b *_{p}

are the color coordinates of cookies with oleogel, and

L *_{c}

a *_{c}

and

b *_{c}

are the color coordinates of the control sample.…”

Section: Methodsmentioning

confidence: 99%

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

Zhu

et al. 2022

J Sci Food Agric

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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.

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Section: Spread Ratio and Color Of Cookiessupporting

confidence: 90%

“…The cookie that contained traditional shortening was used as a control sample. This parameter was calculated based on the following formula: 24

normalΔ E goodbreak= {[{((), L *_{p} - L *_{c})}^{2} + {((), a *_{p} - a *_{c})}^{2} + {((), b *_{p} - b *_{c})}^{2}]}^{1 / 2}

where

L *_{p}

a *_{p}

and

b *_{p}

are the color coordinates of cookies with oleogel, and

L *_{c}

a *_{c}

and

b *_{c}

are the color coordinates of the control sample.…”

Section: Methodsmentioning

confidence: 99%

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

Zhu

et al. 2022

J Sci Food Agric

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“…The analyzed lipid was characterized by a relatively high values of the atherosclerotic index-above 1 (Table 1), which is typical for shortenings and proves that they are products with low nutritional value [10].…”

Section: Characteristic Of Raw Lipidsmentioning

confidence: 80%

“…Cardiovascular diseases can be countered by a drastic reduction in the consumption of foods rich in saturated fats acids [8,9]. For this reason, much attention is focused on improvement of nutritional profiles of these products by development of low-fat products using fat replacers [10]. Moreover, substitution of fats rich in SFA or TFA in food may contribute to the prevention of overweight and development of obesity [11].…”

Section: Introductionmentioning

confidence: 99%

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

et al. 2022

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According to international health and food organizations and authorities, people should limit fat intake since fat is the most caloric component of food and it is often a source of unsafe saturated fatty acids (FA) and trans isomers. The greatest health benefits come from replacing shorts with dietary fiber molecules. The aim of the study was to determine the possibility of reducing shortening content, which has an undesirable profile of FA, by addition of β-glucan molecules in shortbread biscuits. The effect of oat and yeast β-glucan supplementation on physical and sensory quality of products with reduced fat content (max 15%) were studied. It was shown that the substitution of shortening by β-glucan in shortbread biscuits is possible to a limited extent. Reduction in product energy value (up to 36 kcal/100 g) and content of undesirable FA (maximum 2.1 g/100 g) and increased of β-glucan content, regardless of the type, caused deterioration of biscuits quality and affected changes during storage. The substitution of shortening by β-glucan in food is a good way to improve nutritional value by increasing the amount of dietary fiber molecules, reducing calories, and amount of SFA in diets.

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“…It was found that oleogels can improve the oxidation resistance of oil [ 98 ] and the lipid fraction in the product [ 99 ]. Publications show the successful replacement of solid fats in bakery products, spreads, sausages, ice cream, and chocolates ( Table 2 ) [ 70 , 81 , 100 ].…”

Section: Trends In Fat Modification Technologymentioning

confidence: 99%

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

Żbikowska

Onacik-Gür

Kowalska

et al. 2023

Gels

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The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named “fats of the future” as a new and healthy alternative for partially hydrogenated fats in foods.

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Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

Cited by 18 publications

References 31 publications

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

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

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

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