Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies

Abstract

This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

“…The impedance profiles of OG0 and OG25 were similar, corresponding to similar moisture content in both samples. Moreover, the profile is similar to the study by Pradhan and coauthors, who characterized whole wheat cookie dough where the oleogel did not contain emulsifiers . Overall, the impedance profile confirms the reduction in the moisture content with an increase in the oleogel content.…”

“…Such changes in the water content specify changes in the macromolecular matrix of the cookies due to the incorporation of a higher amount of oleogel. 84 In contrast to the previous study, 41 herein, the cookies showed an increasing moisture content with a higher oleogel content. This indicates the ability of the emulsifier to retain moisture within the cookie samples and, hence, to impart softness to the products.…”

“…Finally, it was observed that the increase in the oleogel level in the dough samples resulted in a decrease in the β-turn content. When the content of protein secondary structures was compared to the previous study, 41 it was found that the dough samples containing emulsifiers had a higher content of α-helix and β-turns present in all the samples. These protein secondary structures can also contribute to the higher Hbonded water molecules.…”

“…A similar spread out of the protein network was also observed in the micrographs of the OG75 and OG100 dough samples (Figure b). In contrast, the cookies baked with emulsifier-containing oleogels had a better spread ratio than those in which emulsifiers were absent . A study conducted by Jang et al reported the effect of using canola oil and candelilla wax oleogels as an alternative to shortening agents used in baked food products .…”

“…In contrast, the cookies baked with emulsifiercontaining oleogels had a better spread ratio than those in which emulsifiers were absent. 41 A study conducted by Jang et al reported the effect of using canola oil and candelilla wax oleogels as an alternative to shortening agents used in baked food products. 93 According to their study, when oleogels were used in the cookie dough, the spread ratio of the cookies significantly increased with an increase in the oleogel content compared to the use of shortening agents.…”