Fabrication of healthier monoglyceride-based oleogel containing linseed-sunflower oil and its application as shortening in cake formulation

Roufegarinejad L., Ahmadi G., İcyer N. C., Saıd Toker Ö. S., Habibzadeh Khiabani A.

International Journal of Food Science and Technology, cilt.59, sa.1, ss.299-308, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59 Sayı: 1
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/ijfs.16809
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.299-308
  • Anahtar Kelimeler: Cake, fat replacer, linseed oil, oleogel, oxidation, sunflower oil, ω6/ω3 ratio
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

The aim of this work was to fabricate monoglyceride oleogels with combination of linseed (LO) and sunflower oil (SO) and evaluate their effect in baked cakes as a shortening replacer. Physicochemical properties of the oleogels were evaluated from FTIR, Differential scanning calorimetry (DSC), X-ray diffraction (XRD), morphologic, oil binding, oxidative stability, and fatty acid point of view. Results showed that as the content of linseed oil increases, the ratio of omega-6 to omega-3 fatty acids in oleogels decreases. Adding 50% of each oil in the oleogel formulation improved crystallinity, morphological, and intermolecular hydrogen bonding. The 50% SO-50% LO sample exhibited the highest oil-binding capacity (89.83 ± 3.51) and peroxide value (1.46 ± 0.26) and was utilised in cake formulations as an optimised sample. Fatty acid, specific volume, porosity, peroxide value, colour, and sensory properties of cakes oleogel were also analysed. The formulated cake with oleogels showed an acceptable peroxide and fatty acid composition. As a result, using oil combinations in oleogel and cake formulations could pave the way for developing foods with a balance ω6/ω3 ratio and reduced levels of saturated and trans fatty acids.