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- Title
Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).
- Authors
Totosaus, Alfonso; Santos-Atenco, Edith; Meza-Márquez, Ofelia G; Rodríguez-Huezo, María E; Güemes-Vera, Norma
- Abstract
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.
- Subjects
BAKED products; MUFFINS; PRODUCT quality; SOY oil; FAT substitutes; FAT; EMULSIONS
- Publication
Food Science & Technology International, 2024, Vol 30, Issue 5, p428
- ISSN
1082-0132
- Publication type
Article
- DOI
10.1177/10820132231153500