Reducing saturated fat with oleogel/shortening blends in a baked product

Food Chemistry
Behic Mert, Ilkem Demirkesen

Abstract

Short dough cookie structure, characterized by its aerated and tender texture, depends on the presence of solid fat during kneading. The objective of this study was to investigate the potential application of Candelilla wax (CDW) containing oleogels for partial replacement of the shortening in cookies. Oleogels were prepared with different amounts of CDW and blended with a commercial bakery shortening. After crystallizing the oleogel/shortening blends by using a pilot scale crystallization unit, the blends were evaluated in a cookie formulations. When the shortening was completely replaced with oleogel softer products were obtained compared to liquid oil, but they were harder than the shortening containing products. On the other hand, partial replacement of shortening with oleogels provided much more acceptable dough and cookie characteristics. Results suggest that gradual replacement of shortening with oleogels may be a suitable approach for reduction of saturated fat in short dough products.

References

Mar 22, 2014·Food & Function·Ashok R PatelKoen Dewettinck
Feb 25, 2015·Food & Function·Emin Yılmaz, Mustafa Öğütcü

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Citations

Nov 11, 2016·Critical Reviews in Food Science and Nutrition·Halime PehlivanoğluOsman Sagdic
Jan 25, 2018·Journal of the Science of Food and Agriculture·Elena CurtiElena Vittadini
Dec 21, 2018·Journal of the Science of Food and Agriculture·Artur J MartinsAntónio A Vicente
Nov 7, 2019·Journal of the Science of Food and Agriculture·Eduardo Jaime Vernon-CarterSamuel Garcia-Diaz
Jan 16, 2020·Foods·Andreea PușcașSevastița Muste
Jul 19, 2017·Journal of the Science of Food and Agriculture·Chi Diem DoanKoen Dewettinck
Aug 15, 2020·Food & Function·Areen AshkarMaya Davidovich-Pinhas
Sep 14, 2020·Journal of Food Science·Juhee LeeSilvana Martini
Nov 28, 2018·Foods·Kathryn CollaShirani Gamlath
Dec 27, 2016·Journal of Food Science and Technology·Amita Devi, B S Khatkar
Jan 23, 2019·Critical Reviews in Food Science and Nutrition·Emer C GarveyKieran N Kilcawley
Aug 7, 2019·Critical Reviews in Food Science and Nutrition·Ilkem Demirkesen, Behic Mert
Feb 9, 2018·Food & Function·Artur J MartinsMiguel A Cerqueira
May 21, 2019·Journal of Food Science·Xiuyun YeYanping Cao
Sep 5, 2019·Foods·Zhiguang HuangCharles S Brennan
Jan 9, 2021·Critical Reviews in Food Science and Nutrition·Katherine Gutiérrez-LunaDiana Ansorena
Feb 6, 2019·Food Research International·Artur J MartinsAntónio A Vicente
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Yasamin SoleimanianAlejandro G Marangoni
Oct 10, 2021·Journal of the Science of Food and Agriculture·Iwona SzymańskaSylwia Onacik-Gür

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