Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods

Lim, Jeongtaek; Jeong, Sungmin; Lee, JaeHwan; Park, Sungkwon; Lee, Jonggil; Lee, Suyong

doi:10.1002/jsfa.8235

Cited by 53 publications

(29 citation statements)

References 20 publications

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“…The potential use of oleogels, mainly from waxes, as fat replacers in sweet baked products has been studied in recent years (Calligaris, Manzocco, Valoppi, & Nicoli, 2013;Jang et al, 2015;Lim et al, 2017;Manzocco, Calligaris, Da Pieve, Marzona, & Nicoli, 2012;Mert & Demirkesen, 2016;Patel et al, 2014;Yılmaz &Ögütcü, 2015). Calligaris et al (2013) used MG oleogels of sunflower oil as a shortening alternative in the elaboration of a sweet bread.…”

Section: Introductionmentioning

confidence: 99%

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Giacomozzi

Carrín

2018

Journal of Food Science

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The food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added benefit of a healthier nutritional profile.

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Section: Introductionmentioning

confidence: 99%

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Giacomozzi

Carrín

2018

Journal of Food Science

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“…The successful replacement of shortening in cakes with canola oil and CRW oleogels (Kim, Lim, Lee, Hwang, & Lee, 2017) and SHW oleogels (Patel et al, 2014) has been also reported. Lim, Jeong, Lee, Park, Lee, and Lee (2017) applied CLW to structure grape seed oil (high in unsaturated fatty acids) and used it to replace shortening in muffin. The oleogel-based muffins exhibited a firm texture.…”

Section: Baked (Pastry) Productsmentioning

confidence: 99%

“…Lim, Jeong, Lee, Park, Lee, and Lee (2017) applied CLW to structure grape seed oil (high in unsaturated fatty acids) and used it to replace shortening in muffin. The oleogel‐based muffins exhibited a firm texture.…”

Section: Wax‐based Delivery Systemsmentioning

confidence: 99%

Wax‐based delivery systems: Preparation, characterization, and food applications

Soleimanian

Goli

Shirvani

et al. 2020

Comp Rev Food Sci Food Safe

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The development of lipid-based delivery systems has attracted much attention over the last years and a wide variety of strategies and formulations are currently available to encapsulate, protect, and target delivery of bioactive and functional lipophilic constituents within the food and pharmaceutical industries. Waxes are crystalline lipid material, consisting of a complex mixture of long-chain fatty acids and fatty alcohols, hydrocarbons, aldehydes, and ketones and show great promises as constituents of carrier systems. Most of waxes are classified under food-grade category and show high availability at a low cost. This review article has provided a comprehensive summary of research on major carriers containing wax as one of the main constituents, including solid lipid nanoparticles, nanostructured lipid carriers, oleogels, and Pickering emulsions, with a focus on their food applications. The physical and chemical nature of natural waxes are described in the first while the second part deals with the structure, formulation, main methods of preparation, characterization, and finally utilization of each type of wax-based delivery system for specific food applications.

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“…In view of customer contemplation and inclinations towards health friendly foods, the advancement of new functional foods is a leading trend in food industry. Numerous bioactive compounds have been derived from natural sources and categorized in different classes depending upon their structure like, phenolic compounds, vitamins, carotenoids, alkaloids, and organosulfur compounds [2,3]. They show various therapeutic effects.…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds in Peanuts and Banana

Bhat¹,

Sajjad²,

Manzoor³

et al. 2019

Biochem Anal Biochem

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Bioactive compounds like carotenoids, phytosterols, flavonoids and phenolic acids have been identified in number of fruits and vegetables. But due to their less bioavailability owing to insolubility, their application in food industry is still unsuccessful. In this review, bioactive compounds present in bananas and peanuts and their potential health benefits are discussed. Peanuts possess many important compounds like resveratrol, phenolic acids, flavonoids and phytosterols which inhibit the absorption of cholesterol from diet. Moreover, it is also good source of Co-enzyme Q10 and contains all the 20 amino acids with highest content of arginine. Banana also contains various essential bioactive compounds such as phenolics, carotenoids, biogenic amines and phytosterols. Most of the compounds have been reported as potent antioxidants and are compelling in securing the body against different oxidative stress related conditions.

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Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods

Abstract: Use of the oleogels as a shortening replacer at a ratio of 1:3 by weight was effective in producing muffins with comparable quality attributes to the control with shortening. © 2017 Society of Chemical Industry.

Cited by 53 publications

References 20 publications

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Wax‐based delivery systems: Preparation, characterization, and food applications

Bioactive Compounds in Peanuts and Banana

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