|JANG, AREUM - Sejong University|
|BAE, WOOSUNG - Sejong University|
|LEE, HYEON GYU - Sejong University|
|LEE, SUYONG - Sejong University|
Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/24/2015
Publication Date: 5/1/2015
Citation: Jang, A., Bae, W., Hwang, H.-S., Lee, H.G., Lee, S. 2015. Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods. Food Chemistry. 187:525-529.
Interpretive Summary: For the first time, oleogels have been incorporated in cookie formulations for utilization of oleogels in healthy cookies in which the level of unsaturated fatty acids was about 92%. While there have been many studies on edible oleogels and potential organogelators to replace unhealthy saturated fatty acids and possible trans fatty acids in food products, no one has studied on the cookie formulations containing oleogels. In this study, oleogels were prepared by dissolving candelilla wax (3 and 6% by weight) in canola oil and properties of oleogels including firmness and viscosity were examined. These oleogels were incorporated in cookie dough to prepare cookie samples. Properties of these cookies were compared with cookies prepared with conventional shortening. The cookies with the oleogels showed desirable spreadable property and soft eating characteristics. Findings in this study conclude that oleogels of candelilla wax and vegetable oil have high potential as shortening replacer for healthier cookie products.
Technical Abstract: The oleogels of canola oil with candelilla wax were prepared and utilized as a shortening replacer to produce cookies with a high level of unsaturated fatty acids. The incorporation of candelilla wax (3 and 6% by weight) to canola oil produced the oleogels with solid-like properties. The firmness of the oleogels was lower than that of the shortening at room temperature. A more rapid change in the viscosity with temperature was observed with increasing levels of candelilla wax in the shear-shear measurements. When the shortening was replaced with the oleogels in the cookie formulation, the oleogel cookie doughs exhibited the reduced viscoelastic parameters. The level of unsaturated fatty acids in the oleogel cookies was distinctly increased up to around 92%, compared to the shortening cookies with (47.2%). The cookies with the oleogels showed desirable spreadable property and the replacement of shortening with the oleogels produced cookies with soft eating characteristics.