Reducing saturated fat with oleogel/shortening blends in a baked product

Short dough cookie structure, characterized by its aerated and tender texture, depends on the presence of solid fat during kneading. The objective of this study was to investigate the potential application of Candelilla wax (CDW) containing oleogels for partial replacement of the shortening in cookies. Oleogels were prepared with different amounts of CDW and blended with a commercial bakery shortening. After crystallizing the oleogel/shortening blends by using a pilot scale crystallization unit, the blends were evaluated in a cookie formulations. When the shortening was completely replaced with oleogel softer products were obtained compared to liquid oil, but they were harder than the shortening containing products. On the other hand, partial replacement of shortening with oleogels provided much more acceptable dough and cookie characteristics. Results suggest that gradual replacement of shortening with oleogels may be a suitable approach for reduction of saturated fat in short dough products.


Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product
Mert, Behiç (2016-05-01)
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 ch...
Evaluation of Isolated Impact of Trans Fatty Acids on Short Dough Product
Sahin, Kubra; Mert, Behiç; Tekin, Aziz (2016-08-01)
In this study, the effects of trans fatty acids (TFAs) on rheological properties of dough (elastic moduli (G'), loss moduli (G''), complex modulus (G*)) and textural properties of dough and cookie (hardness) were studied. Two different groups of fat samples having different TFA composition but similar solid fat content (SFC) were prepared. Samples of the first group (group 1) had TFA between 0.0 and 56.23 %, while the samples of the second group (group 2) contained trans isomers ranging from 0.0 to 44.40 %....
Effects of different batter formulations on the quality of deep-fat-fried carrot slices
Akdeniz, N; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-07-01)
The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 degrees C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca...
Effects of fiber content and extrusion conditions on quality of pasta
Solta Civelek, Sezil; Şahin, Serpil; Department of Food Engineering (2019)
Both characteristics of raw material and processing conditions play an important role in the final quality of pasta. Durum wheat semolina is the main ingredient for pasta production due to its yellow-amber color and strong gluten proteins. Pasta can be enriched with other cereals, pseudo-cereals, whole wheat flours or pure fibers to enhance the product nutritionally. However, partial substitution of durum wheat flour with these raw materials has an adverse effect on product quality. The aim of this study wa...
Influence of fat content and emulsifier type on the rheological properties of cake batter
Sakiyan, O; Şümnü, Servet Gülüm; Şahin, Serpil; Bayram, Göknur (2004-11-01)
The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and ...
Citation Formats
B. Mert, “Reducing saturated fat with oleogel/shortening blends in a baked product,” FOOD CHEMISTRY, pp. 809–816, 2016, Accessed: 00, 2020. [Online]. Available: