Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies

Curti, Elena; Federici, Enrico; Diantom, Agoura; Carini, Eleonora; Pizzigalli, Emanuele; Symon, Veronica Wu; Pellegrini, Nicoletta; Vittadini, Elena

doi:10.1002/jsfa.8899

Cited by 33 publications

(22 citation statements)

References 26 publications

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“…Preliminary trials revealed that PMCF, when inserted in product's formulation in powder form, did not provide a stable mayonnaise. In other matrices fat reduction was obtained using structured gel prepared with the use of technological functional ingredients [16,17]. PMCF was, therefore, tested for the production of a fat replacer gel that was then used in reduced-fat mayonnaise samples.…”

Section: Fat Replacer and Reduced-fat Mayonnaise Recipe Optimisationmentioning

confidence: 99%

Can a physically modified corn flour be used as fat replacer in a mayonnaise?

Carcelli

Crisafulli

Carini

et al. 2020

Eur Food Res Technol

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Physically modified flours have high potential as fat-replacer in low-fat mayonnaise formulations as they are cheaper than modified starches and successfully respond to the consumers' request for clean label products. Starting from a standard fullfat ("FF", 80% oil) sample formulation, three mayonnaises with reduced-fat amount were produced (60%, 40%, 25% oil) substituting oil with a physically modified flour, used as fat-replacer. Mayonnaises (both untreated and pasteurised) were investigated for their physico-chemical properties and sensorial attributes. Emulsions were well formed for all mayonnaise formulations and presented acceptable consistency, with the only exception of the full-fat sample which was unstable after heating. High and comparable emulsion stability was noticed among reduced-fat mayonnaise samples. Mayonnaise with 25% oil content showed hardness and G″ comparable to FF, while mayonnaises with 40% and 60% oil content were harder and showed higher G′ than other samples. Overall, rheological results corroborate the ability of the fat-replacer to counterbalance the absence of fat gelling/thickening the continuous phase of the emulsion. Regarding the colour, a fading (L* increase and a* and b* decrease) of the product with increasing fat reduction was found. Sensory acceptability was positive for all the samples, with 40% oil mayonnaise being the most preferred. The colour of the reduced-fat mayonnaises was perceived as paler and the flavour less persistent than the FF sample. The physically modified corn flour was found to be a valuable fat replacer in reduced-fat mayonnaise.

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Section: Fat Replacer and Reduced-fat Mayonnaise Recipe Optimisationmentioning

confidence: 99%

Can a physically modified corn flour be used as fat replacer in a mayonnaise?

Carcelli

Crisafulli

Carini

et al. 2020

Eur Food Res Technol

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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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“…As shown in Table 3, significant differences were observed among the studied formulations in terms of moisture content and water activity. Moisture content ranged from 4.99 to 7.60 g water/100 g product, while water activity ( a w ) values ranged from 0.400 to 0.513, comparable with those obtained in previous study (Curti et al ., 2018) and in the expected range of commercial products (Xu et al ., 2020). The increase of amount of structured emulsion increased both moisture content and water activity for the larger water amount of the formulation.…”

Section: Resultsmentioning

confidence: 98%

“…protein isolates and fibre) (Jan et al, 2018;Pasqualone et al, 2020;Boukid, Rosell, & Castellari, 2021) or replacement of the basic ingredients (wheat flour, sugar and fat) by healthier alternatives such as protein-rich flours (e.g. pulses flours), low-calorie sweeteners and rich unsaturated fats (Aggarwal, Sabikhi, & Sathish Kumar, 2016;Thongram et al, 2016;Curti et al, 2018;Xu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?

Boukid

Carini

Curti

et al. 2021

Int J of Food Sci Tech

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Replacing fat and saturated fat in baked goods without affecting their quality characteristics is a challenging task. This study evaluated complete and partial substitution of saturated fats (butter and palm oil) by structured emulsions [SE, oil (sunflower) inwater (fibre-water) emulsion] in cookies by investigating its impact on product quality. Nutritional labelling underlined a drastic reduction in saturated fatty acids [−35% (50% substitution) and −73% (100% substitution)] compared to their conventional counterparts (butter and palm oil). Partial substitution did not markedly affect physicochemical properties, while complete substitution resulted in thinner, harder and darker cookies compared to the controls. Particularly, cookies made with (50:50) structured emulsionpalm oil had the highest sensory scores, and they were perceived as soft, buttery and crunchy. Thus, the use of structured emulsion might be a valuable alternative to develop a potentially healthier product with acceptable sensory properties.

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Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies

Cited by 33 publications

References 26 publications

Can a physically modified corn flour be used as fat replacer in a mayonnaise?

Can a physically modified corn flour be used as fat replacer in a mayonnaise?

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

Can a structured emulsion (fat in water‐fibre system) substitute saturated fat in cookies without hampering their quality?

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