Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile

Abstract

Most shortenings used in baked products are solid fats high in saturated fatty acids that may also contain trans fatty acids, which are nutritionally unhealthy. Successful solid fat replacement requires maintaining not only the physicochemical properties, but also the sensory quality of the products. In this study, the sensory properties and lipid profile of muffins formulated with a previously optimized monoglyceride oleogel were compared with those of muffins made with a commercial margarine (Control). Untrained consumers (n = 130) evaluated the effect of the fat replacement on several sensory attributes using a 5-point hedonic scale. In comparison with the Control, the oleogel-based muffin (M o ) scored similarly for flavor and sponginess, but rated significantly higher for appearance and color. Based on overall quality score, consumers liked M o more than the Control. The reformulated muffins had a significantly improved lipid profile, with a 68% reduction in saturated fats and an almost 4-fold increase in monounsaturated fats. This study supports the use of monoglyceride oleogels as full-fat substitutes to develop healthier bakery products, maintaining or improving consumer acceptance. It is expected that the promising results presented here will help the food industry to accelerate the transition from conventional solid fats to oleogels.

Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

“…The suggested model and LOF should, respectively, be significant (p value ≤ 0.05) and insignificant. The difference between predicted- R2 and adjusted- R2 shouldn't be greater than 0.2 and AP value greater than 4 is preferable [ 21 ].…”

Fabrication of healthier monoglyceride‐based oleogel containing linseed‐sunflower oil and its application as shortening in cake formulation

“…In this regard, many researchers focus on bakery products to reduce shortening content. Giacomozzi et al, 2023 made muffins with monoglyceride oleogels achieved similar results as commercial margarine, and Pehlivanoglu et al, 2018 used oleogels with different oils rich in unsaturated fatty acid as a shortening replacer in cake concluded that oleogel cakes obtained sensory scores close to the control sample. However, studies on applying oleogels prepared with different oil mixtures replaced with solid fats in aerated foods are still lacking.…”

Oleogels as a Fat Substitute in Food: A Current Review

“…Furthermore, muffins have been produced with MAG oleogel from HOSO [ 26 , 77 ]. In the formulation of muffins, conventional margarine was swapped out for the optimized oleogels, resulting in items with improved spreadability, increased specific volume, comparable toughness values, and a more linked and uniform crumb structure.…”

“…In addition, the reformulated muffins exhibited a considerably better lipid profile, with a 68% decrease in SFA and an almost four times increase in monounsaturated fats. Our findings suggest that muffins made with oleogel might be suitable for introducing customers to a new product with a healthy fatty acid composition [ 77 ].…”