title: Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods.
abstract: The oleogels of canola oil with candelilla wax were prepared and utilized as a shortening replacer to produce cookies with a high level of unsaturated fatty acids. The incorporation of candelilla wax (3% and 6% by weight) to canola oil produced the oleogels with solid-like properties. The firmness of the oleogels was lower than that of the shortening at room temperature. A more rapid change in the viscosity with temperature was observed with increasing levels of candelilla wax in the steady shear measurements. The replacement of shortening with oleogels in the cookie formulation reduced both viscoelastic parameters (G' and G") of the cookie doughs. The level of unsaturated fatty acids in the oleogel cookies was distinctly increased up to around 92%, compared to the shortening cookies (47.2%). The cookies with the oleogels showed desirable spreadable property and the replacement of shortening with the oleogels produced cookies with soft eating characteristics.
authors.affiliation: Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.
authors.forename: Areum
authors.initials: A
authors.lastname: Jang
authors.affiliation: Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.
authors.forename: Woosung
authors.initials: W
authors.lastname: Bae
authors.affiliation: United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, Peoria, IL, USA(1).
authors.forename: Hong-Sik
authors.initials: HS
authors.lastname: Hwang
authors.affiliation: Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea.
authors.forename: Hyeon Gyu
authors.initials: HG
authors.lastname: Lee
authors.affiliation: Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea. Electronic address: suyonglee@sejong.ac.kr.
authors.forename: Suyong
authors.initials: S
authors.lastname: Lee
mesh_terms: D003296:Cooking; D028481:Euphorbia / Q000737:chemistry*; D019358:Fat Substitutes / Q000737:chemistry*; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry*; D009930:Organic Chemicals / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*; D000074262:Rapeseed Oil; D013696:Temperature; D014783:Viscosity; D014885:Waxes / Q000737:chemistry*
chemical_list: D019358:Fat Substitutes; D005229:Fatty Acids, Monounsaturated; D009930:Organic Chemicals; D010936:Plant Extracts; D000074262:Rapeseed Oil; D014885:Waxes; C016021:oleogels
keywords: Candelilla wax; Canola oil; Cookie; Oleogel; Shortening