title: Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization.
abstract: Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in maintaining the ability to hold air cells into the cake batters. The volume of cakes had an overall tendency to decrease with increasing shortening replacement with oleogels, leading to increased cake firmness. The tomographic analysis demonstrated that the total porosity and fragmentation index were reduced in the oleogel cakes, showing a more connected solid structure. The levels of saturated fatty acids in the cakes containing oleogels were significantly reduced to 13.3%, compared to the control with shortening (74.2%). As a result, the use of oleogels for shortening up to 25% produced cakes with lower levels of saturated fatty acids without quality loss.
authors.affiliation: Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong Univ., Seoul, 05006, Korea.
authors.forename: Joo Young
authors.initials: JY
authors.lastname: Kim
authors.affiliation: Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong Univ., Seoul, 05006, Korea.
authors.forename: Jeongtaek
authors.initials: J
authors.lastname: Lim
authors.affiliation: Dept. of Food Science and Biotechnology, Sungkyunkwan Univ., Suwon, 16419, Korea.
authors.forename: JaeHwan
authors.initials: J
authors.lastname: Lee
authors.affiliation: United States Dept. of Agriculture, Agricultural Research Service, Natl. Center for Agricultural Utilization Research, Functional Foods Research, Peoria, 61604, IL, U.S.A.
authors.forename: Hong-Sik
authors.initials: HS
authors.lastname: Hwang
authors.affiliation: Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong Univ., Seoul, 05006, Korea.
authors.forename: Suyong
authors.initials: S
authors.lastname: Lee
mesh_terms: D002152:Calorimetry, Differential Scanning; D005227:Fatty Acids / Q000032:analysis*; D005504:Food Analysis; D006358:Hot Temperature; D009930:Organic Chemicals / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D000074262:Rapeseed Oil; D012212:Rheology; D014885:Waxes / Q000737:chemistry*; D055114:X-Ray Microtomography
chemical_list: D005227:Fatty Acids; D009930:Organic Chemicals; D010938:Plant Oils; D000074262:Rapeseed Oil; D014885:Waxes; C016021:oleogels; C026344:carnauba wax
keywords: baked goods; oleogel; rheology; solid fat; tomography