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

Summary The aim of this work was to fabricate monoglyceride oleogels with combination of linseed (LO) and sunflower oil (SO) and evaluate their effect in baked cakes as a shortening replacer. Physicochemical properties of the oleogels were evaluated from FTIR, Differential scanning calorimetry (DSC)...

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Bibliographic Details
Published in:International journal of food science & technology 2024-01, Vol.59 (1), p.299-308
Main Authors: Roufegarinejad, Leila, Ahmadi, Golnar, İcyer, Necattin Cihat, Saıd Toker, Omer, Habibzadeh Khiabani, Arezou
Format: Article
Language:English
Subjects:
Binding
Cake
Calorimetry
Differential scanning calorimetry
Fabrication
fat replacer
Fatty acid composition
Fatty acids
Helianthus
Hydrogen bonding
linseed oil
oleogel
oxidation
Peroxide
Physicochemical properties
Porosity
Sensory properties
Specific volume
Sunflower oil
Trans fatty acids
Vegetable oils
ω6/ω3 ratio
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Summary:Summary The aim of this work was to fabricate monoglyceride oleogels with combination of linseed (LO) and sunflower oil (SO) and evaluate their effect in baked cakes as a shortening replacer. Physicochemical properties of the oleogels were evaluated from FTIR, Differential scanning calorimetry (DSC), X‐ray diffraction (XRD), morphologic, oil binding, oxidative stability, and fatty acid point of view. Results showed that as the content of linseed oil increases, the ratio of omega‐6 to omega‐3 fatty acids in oleogels decreases. Adding 50% of each oil in the oleogel formulation improved crystallinity, morphological, and intermolecular hydrogen bonding. The 50% SO‐50% LO sample exhibited the highest oil‐binding capacity (89.83 ± 3.51) and peroxide value (1.46 ± 0.26) and was utilised in cake formulations as an optimised sample. Fatty acid, specific volume, porosity, peroxide value, colour, and sensory properties of cakes oleogel were also analysed. The formulated cake with oleogels showed an acceptable peroxide and fatty acid composition. As a result, using oil combinations in oleogel and cake formulations could pave the way for developing foods with a balance ω6/ω3 ratio and reduced levels of saturated and trans fatty acids. Healthy oleogel prepared by Linseed/Sunflower oil+MG in cake formulation.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16809