Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties

Gharaie, Z; Azizi, Mohammad Hossein; Barzegar, Mohsen; Gavlighi, Hassan Ahmadi

doi:10.1016/j.lwt.2019.02.025

Cited by 24 publications

(10 citation statements)

References 17 publications

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“…Two ingredients of cake recipes include fats and stabilizers, and the amounts of stabilizers are completely dependent on the water content. The statistical results show that the hardness of the cakes produced by the treatments decreased significantly ( p ≤ 0.01) by increasing the amount of oil and MOS ( Table 4 and Figure 2 D), which was in accordance with the findings by Gharaie et al [ 41 ], which showed that the existence of hydroxyl groups in the structure of hydrocolloids and their reaction with water resulted in an increase in water binding capacity via the creation of hydrogen bonds, which will be result in the reduction in the hardness of the final product. Fats and oils, due to their plasticizing role and by penetrating into the protein and carbohydrate chains, cause the easing of the motion of these chains in relation to each other, and as a result, the amount of textural hardness decreases [ 42 ].…”

Section: Resultssupporting

confidence: 91%

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Azmoon

Saberi

Kouhsari

et al. 2021

Foods

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The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

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Section: Resultssupporting

confidence: 91%

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Azmoon

Saberi

Kouhsari

et al. 2021

Foods

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“…Dynamic oscillatory tests were determined following the method of Gharaie et al (2019) with a slight modification. Dynamic oscillatory tests of dough samples were measured using a rheometer (HAAKE, RheoStress 1, Karlsruhe, Germany) equipped with a 35 mm diameter parallel plate with a gap of 1 mm.…”

Section: Methodsmentioning

confidence: 99%

Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

Meerasri

Sothornvit

2022

Food Processing Preservation

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Spent coffee grounds (SCG) still contain valuable compounds such as oil that could be used as a butter substitute in bakery products. Therefore, coffee oil was added in cookies to replace 10–30% of butter and evaluated for its impact on the rheological properties of the dough prior to determining cookie qualities. The coffee oil maintained most of the good qualities of cookies. The total phenolic content and antioxidant properties increased; however, the hardness of cookies decreased when butter was substituted with higher amounts of coffee oil. The substitution of butter with coffee oil did not distinctly affect Fourier‐transformed infrared profile of cookies. The 20% level of coffee oil substitute for butter in the cookies was readily accepted by the panelists. Thus, coffee oil can be used as an alternative to butter as an ingredient in healthier cookie products as well as utilizing a waste product for food industry. Novelty Impact Statement The addition of 20% coffee oil to substitute butter showed high antioxidant and soften texture of cookies with desirable acceptability. Coffee oil from SCG showed higher total phenolic content and antioxidant activity. Therefore, the alternative waste valorization of coffee oil can be exploited as novel healthy bakery products.

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“…Most of the research reported till now investigated the effect of different fats on wheat flour‐based cookies (Pareyt et al , 2009; Devi & Khatkar, 2018; Curti et al , 2018; Gharaie et al , 2019). To the best of the authors’ knowledge, information on the fat influence on the gluten‐free cookie dough is scarce.…”

Section: Introductionmentioning

confidence: 99%

Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie

Culeţu

Stoica-Guzun

Duță

2020

Int J of Food Sci Tech

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This study investigated the effect of six fats (margarine, butter, lard-LAR, refined palm oil-RPO, refined palm oil with stearin-RPOS, hydrogenated palm oil-HPO) with different solid fat content (SFC) on gluten-free oat dough and cookie properties. RPOS and HPO had the highest SFC. RPO dough was the softest, whereas HPO was the hardest one. Dough hardness was correlated with SFC (r = 0.87). Dough stickiness was positively correlated with dough hardness (r = 0.92). Dough hardness influenced the breaking force of the cookies (r = 0.79). HPO were the hardest cookies. Oscillatory test revealed that HPO dough was the stiffest as well as presented a higher rigidity compared to the other samples as showed by the creep tests. LAR cookies were the darkest, while HPO were the lightest. SFC of fats is the most important composition parameter which influences thermal, textural and rheological properties of the oat dough.

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Gum tragacanth oil/gels as an alternative to shortening in cookies: Rheological, chemical and textural properties

Cited by 24 publications

References 17 publications

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie

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