Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product

Date

2016-05-01

Author

Mert, Behiç

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Cookie is a baked product with significant amount of fat and the development of well aerated short dough is the initial step for preparation of cookies with commonly accepted textural properties. The objective of this study was to investigate the potential application of two different oleogels that contain Carnauba wax (CRW) and Candelilla wax (CDW) to replace shortening in cookie. Incorporation 2.5 g/100 g and 5 g/100 g wax into sunflower oil (SFO) resulted in self-standing oleogels of which rheological characterization revealed highly shear dependent behavior.CRW or CDW oleogels produced softer cookies when compared to SFO, resulting in a better spread ratio and appearance. However, texture measurements showed that CRW and CDW oleogels were not able to form short dough as good as commercial shortening with higher solid fat content (SFC). Therefore cookies prepared with CRW or CDW oleogels had slightly harder texture and higher spread ratio than the samples prepared with commercial shortening. Although utilization of oleogels in short dough cookies provided significant improvement over utilization of liquid oil, further optimization is required to match quality characteristics of commercial shortening containing cookies.

Subject Keywords

Wax, Organogel, Cookie, Saturated fat, Rheology

URI

https://hdl.handle.net/11511/33335

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1016/j.lwt.2015.12.063

Collections

Department of Food Engineering, Article

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Citation Formats

B. Mert, “Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product,” LWT-FOOD SCIENCE AND TECHNOLOGY, pp. 477–484, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/33335.