Development of Antioxidant-Fortified Oleogel and Its Application as a Solid Fat Replacer to Muffin
Sohui Jeong, Suyong Lee, Imkyung Oh
Foods
Abstract
Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional characteristics of oleogels are dependent on the gelators or bioactive compounds incorporated, this study was undertaken to evaluate the rheological properties and oxidative stability of candelilla wax oleogels fortified with glycerol monostearate (GMS) and β-carotene, and also to investigate their applications to muffin as a shortening replacer. The interaction between candelilla wax and GMS contributed to strengthening the oleogel structure. The oleogels with β-carotene showed the lowest peroxide values than the other samples. The muffins prepared with oleogels for shortening had greater specific gravity and harder texture, but there was no significant difference in the specific volume between the shortening and oleogel samples with GMS. In addition, muffins with β-carotene oleogels showed the highest oxidative stability. Therefore, this study indicated that the incorporation of β-carotene and GMS in oleogels positively affected the storage stability of muffin.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
oleogels with β-carotene showed lowest peroxide values
“The oleogels with β-carotene showed the lowest peroxide values than the other samples.”
oleogelation converted liquid oil into semi-solid gel
“Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel.”
interaction between candelilla wax and GMS strengthened oleogel structure
“The interaction between candelilla wax and GMS contributed to strengthening the oleogel structure.”