Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Abstract

The effects of beeswax-coconut oil organogels (7.5%, 10.0%, 12.5%, 15.0% and 17.5% beeswax, wt) quality-related characteristics of shortening replaced cookies were evaluated. The following quality attributes were measured: organogels melting points, fatty acids contents, proximate composition, color, texture, spread factor, sensory evaluation, antioxidant activity and storage stability. Peroxide values of cookie extracts made with organogels were dramatically lower than that of cookie made with shortening (p<0.05) which had a value of more than 10 meq/kg lipids, after 12 days storage at 60°C and strong oil rancid odor. All cookies made with organogels stored at 60°C for 20 days had peroxide values lower than 1.5 meq/kg lipids and no rancid odor, indicating the cookie was still in low oxidation condition. No significant differences were found in cookie dough texture, proximate composition, spread factor, reducing power. The melting point, texture profile of hardness and adhesiveness increased significantly with beeswax ratio increase in organogel. The total phenolic content of cookie extracts increases slightly (p>0.05), nevertheless, the antioxidant activity of cookie extracts with light or without light exposure for 2 hours decreases slightly. No significant differences in sensory attributes of cookies made with shortening and 12.5% beeswax-coconut oil organogel except crisp were revealed by 72 panelists. For cookie made with coconut oil, the oil separate out problem after baking was solved by adding more than 12.5% beeswax in organogel. Accordingly, cookies made with 12.5% beeswax-coconut oil organogel is considered the most acceptable and appropriate practice in processing cookies for commercial purposes of shortening replacement.

Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk

“…In 20% PDCF + AM rusk sample, the major fatty acid was lauric acid (44.8%) followed by myristic acid (19.0%). Similar fatty acid profiles were reported in the cookies prepared by replacing fat using coconut oil‐beeswax organogels (Sung & Lin, ). Lauric acid lowers the ratio of total to HDL cholesterol more than the other saturated fatty acids (Mensink et al ., ).…”

“…Dhankhar () reported that gluten‐free cookies could be prepared by substituting wheat flour with coconut flour to cater to the needs of celiac patients. According to Sung & Lin (), use of virgin coconut oil instead of shortening produced cookies with more greasy and less crispy characteristics but the quality was improved by incorporating beeswax. In the present study, work was undertaken to develop rusk without any added fat by replacing wheat flour with PDCF at different levels of 10%, 20% and 30% in a generally used rusk formulation.…”

Application of Astaxanthin and its Lipid Stability in Bakery Product

“…The increase in fat might be due to the nature of astaxanthin that is composed of 5% of free fatty acid, 70% of monoesters and 25% diesters. 39 Other compositions including ash, protein and carbohydrate showed no significant difference, meaning that the presence of astaxanthin in the cookies did not cause any changes in the component. Values are mean ± SD within a column with a different letter (a-c) are significantly different (p≤0.05).…”

Rice bran wax shortening process for application in biscuit sticks

“…At a constant level of rice bran wax, increasing rice bran oil significantly decreased (p ≤ 0.05) the emulsion hardness, while at a constant level of rice bran oil, increasing rice bran wax significantly increased the emulsion hardness (p ≤ 0.05). Sung and Lin (2017) found that increasing the ratio of beeswax significantly increased the hardness and adhesiveness of organogel (p ≤ 0.05). This could be due to the straight-chain acids with up to 36 carbon skeletons which resulted in a strong network of gels forming during crystallisation.…”