title: Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels.
abstract: The aim of this study was to examine the feasibility of cookies in which the conventional margarine is replaced with an organogel of vegetable oil (VO) and natural wax. New cookies from VO organogels contain no trans fats and much less saturated fats than cookies made with a conventional margarine. To understand the effects of different kinds of waxes, organogels were prepared from 4 different waxes including sunflower wax (SW), rice bran wax (RBW), beeswax, and candelilla wax and properties of cookie dough and cookie were evaluated. To investigate the effects of different VOs on the properties of cookies, 3 VOs including olive oil, soybean oil and flaxseed oil representing oils rich in oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3), respectively, were used. Both the wax and VO significantly affected properties of organogel such as firmness and melting behavior shown in differential scanning calorimetry. The highest firmness of organogel was observed with SW and flaxseed oil. Properties of dough such as hardness and melting behavior were also significantly affected by wax and VO while trends were somewhat different from those for organogels. SW and RBW provided greatest hardnesses to cookie dough. However, hardness, spread factor, and fracturability of cookie containing the wax-VO organogel were not significantly affected by different waxes and VOs. Several cookies made with wax-VO organogels showed similar properties to cookies made with a commercial margarine. Therefore, this study shows the high feasibility of utilization of the organogel technology in real foods such as cookies rich in unsaturated fats.
authors.affiliation: U.S. Dept. of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, 1815 N. University Street, Peoria, Ill. 61604, U.S.A.
authors.forename: Hong-Sik
authors.initials: HS
authors.lastname: Hwang
authors.affiliation: U.S. Dept. of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research, 1815 N. University Street, Peoria, Ill. 61604, U.S.A.
authors.forename: Mukti
authors.initials: M
authors.lastname: Singh
authors.affiliation: Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong Univ, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, Korea.
authors.forename: Suyong
authors.initials: S
authors.lastname: Lee
mesh_terms: D002152:Calorimetry, Differential Scanning; D028481:Euphorbia / Q000737:chemistry; D005227:Fatty Acids; D019597:Flax / Q000737:chemistry; D005433:Flour / Q000032:analysis*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005782:Gels; D006244:Hardness; D006368:Helianthus / Q000737:chemistry; D006801:Humans; D008043:Linseed Oil / Q000737:chemistry; D019684:Magnoliopsida / Q000737:chemistry; D008383:Margarine / Q000032:analysis; D000069463:Olive Oil / Q000737:chemistry; D012275:Oryza / Q000737:chemistry; D053147:Plant Exudates / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry*; D062410:Snacks; D013024:Soybean Oil / Q000737:chemistry; D044242:Trans Fatty Acids / Q000032:analysis; D014885:Waxes / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D005782:Gels; D000069463:Olive Oil; D053147:Plant Exudates; D010938:Plant Oils; D044242:Trans Fatty Acids; D014885:Waxes; C038228:beeswax; D013024:Soybean Oil; D008043:Linseed Oil; D008383:Margarine
keywords: cookie; margarine; organogel; vegetable oil; wax