TY - JOUR
T1 - Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)
AU - Totosaus, Alfonso
AU - Santos-Atenco, Edith
AU - Meza-Márquez, Ofelia G.
AU - Rodriguez-Huezo, María E.
AU - Güemes-Vera, Norma
N1 - Publisher Copyright:
© The Author(s) 2023.
PY - 2023/1/26
Y1 - 2023/1/26
N2 - In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muffins formulation with two different emulsion-filled gels, containing candelilla wax oleogel or ethylcellulose oleogel as oil fraction, to enhance nutritional quality. Colour, texture, crumb quality, moisture, fat, and protein were analysed. Emulsion-filled gels samples resulted in a darker colour, and a more hard and resilient texture, as a reflection of lower cells number developed in crumbs during baking; but there was a lower fat and an increase in protein content. Emulsion-filled gels with candelilla wax as oil fraction are a alternative to decrease caloric content without compromising the energetic values of the foods.
AB - In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muffins formulation with two different emulsion-filled gels, containing candelilla wax oleogel or ethylcellulose oleogel as oil fraction, to enhance nutritional quality. Colour, texture, crumb quality, moisture, fat, and protein were analysed. Emulsion-filled gels samples resulted in a darker colour, and a more hard and resilient texture, as a reflection of lower cells number developed in crumbs during baking; but there was a lower fat and an increase in protein content. Emulsion-filled gels with candelilla wax as oil fraction are a alternative to decrease caloric content without compromising the energetic values of the foods.
KW - Fat reduction
KW - baked goods
KW - oleogel
UR - http://www.scopus.com/inward/record.url?scp=85147418652&partnerID=8YFLogxK
U2 - 10.1177/10820132231153500
DO - 10.1177/10820132231153500
M3 - Artículo
C2 - 36703263
AN - SCOPUS:85147418652
SN - 1082-0132
JO - Food Science and Technology International
JF - Food Science and Technology International
ER -