Oxidative stability and characterization of oleogels made from safflower oil-based beeswax and rice bran wax and their utilization in cake production

Abstract

In this study, oleogels based on safflower oil were produced from beeswax and rice bran wax at different ratios. It was aimed to produce cakes with high level of unsaturated fatty acids by using these oleogels as a shortening replacer. The characterization and oxidative stability of oleogels were investigated. Oil binding capacity (OBC), solid fat content (SFC) and crystallization time (CT) were determined in oleogels. Moisture content, pH, texture and sensory analysis were performed in the cakes. In addition, fatty acid composition, free fatty acidity, peroxide value, conjugated diene-triene and 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl analyzes were performed pre- and post-cooking in oleogels and shortening. SFC increased as gelator concentration increased. Beeswax showed the highest OBC. The shortest CT was determined in rice bran wax. No changes were observed in the fatty acid composition of safflower oil following oleogelation. The change in major fatty acids post-cooking was also not significant. Cakes made with oleogel were acceptable in terms of texture and sensory properties compared to cake produced using shortening. Sensory results showed that some cakes produced with oleogels more acceptable than control. This study revealed that oleogels produced with safflower oil-based beeswax and rice bran wax with high unsaturated fatty acid content can be used in cakes rather than commercial shortening.

Propolis and carnauba wax‐based safflower oil oleogels as fat substitutes in cakes: Production, oxidative stability, and characterization

“…Adhesiveness is the amount of effort required to resist the attraction between the food and surface of the probe head. [ 3 ] The initial compression's negative force field is represented by this value. [ 58 ] The adhesiveness values of the cakes ranged from 0.12 to 2.13 (Figure 2B).…”

“…[ 41 ] The greatest and lowest ratings corresponded to a scale of values from “extremely dislike” to “extremely like,” with 1 and 5 representing the extremes of each. [ 3 ]…”

“…[7] The use of various oleogels in cakes has been the subject of certain investigations in the literature. [1,3,[15][16][17] Three different natural waxes-rice bran wax, beeswax, and candelilla wax-were used to make sunflower oil oleogels, which were then tested as a fat substitute in baked cakes. [1] When compared to shortening cakes, the use of wax oleogels in baking was able to successfully produce cakes that were high in unsaturated fat and low in saturated fat.…”

“…In our previous study, we used rice bran wax (5%, 7%, and 10% concentrations) and bees wax (3%, 5%, and 10% concentrations) to produce safflower oil‐based oleogels used in cake making, and evaluated the results. [ 3 ] We have not found oleogel studies using propolis wax and carnauba wax + safflower oil in the literature. Propolis and carnauba waxes are used to make oleogel, as they gel even at low concentrations.…”

“…3 g −1 in muffins in which oleogels were used at different ratios. The low specific volume of our cakes is probably due to the low air retention capacity of TA B L E 3…”