title: Effect of shortening replacement with oleogels on the rheological and tomographic characteristics of aerated baked goods.
abstract: BACKGROUND
  A great deal of effort has been made to reduce the use of shortening owing to the high level of saturated fats as well as the presence of trans fats. Grape seed oil high in unsaturated fats was structured with candelilla wax to form solid-like oleogels that were utilized as a shortening replacer in aerated baked goods, specifically muffins.
  
  
  RESULTS
  Muffin batters with greater amounts of oleogels exhibited lower viscosity, greater shear-thinning behavior and less elastic nature. The shortening replacement with oleogels significantly increased the specific gravity of the batters, consequently affecting the muffin volume after baking. X-ray tomography indicated a lower fragmentation index (i.e. a more connected solid structure) in the oleogel-incorporated muffins, which was correlated with more enclosed and isolated air cells. A stress relaxation test showed that the shortening replacement with oleogels produced muffins with a firmer and springier texture. Based on fatty acid compositions, the ratio of saturated to unsaturated fatty acids was significantly reduced from 2.81 to 0.41.
  
  
  CONCLUSIONS
  Use of the oleogels as a shortening replacer at a ratio of 1:3 by weight was effective in producing muffins with comparable quality attributes to the control with shortening. © 2017 Society of Chemical Industry.
authors.affiliation: Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea.
authors.forename: Jeongtaek
authors.initials: J
authors.lastname: Lim
authors.affiliation: Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea.
authors.forename: Sungmin
authors.initials: S
authors.lastname: Jeong
authors.affiliation: Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Korea.
authors.forename: JaeHwan
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea.
authors.forename: Sungkwon
authors.initials: S
authors.lastname: Park
authors.affiliation: KTS Food Co., Ltd, Seoul, Korea.
authors.forename: Jonggil
authors.initials: J
authors.lastname: Lee
authors.affiliation: Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, Korea.
authors.forename: Suyong
authors.initials: S
authors.lastname: Lee
mesh_terms: D003296:Cooking; D019358:Fat Substitutes / Q000737:chemistry*; D005227:Fatty Acids / Q000737:chemistry; D005504:Food Analysis; D009930:Organic Chemicals / Q000737:chemistry; D010938:Plant Oils / Q000737:chemistry; D012212:Rheology; D014783:Viscosity
chemical_list: D019358:Fat Substitutes; D005227:Fatty Acids; D009930:Organic Chemicals; D010938:Plant Oils; C016021:oleogels
keywords: muffin; oleogel; rheology; shortening replacer; tomography