Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods

Title
Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods
Authors
이현규
Keywords
Oleogel; Canola oil; Candelilla wax; Shortening; Cookie
Issue Date
2015-05
Publisher
ELSEVIER SCI LTD
Citation
FOOD CHEMISTRY, v. 187, Page. 525-539
Abstract
The oleogels of canola oil with candelilla wax were prepared and utilized as a shortening replacer to produce cookies with a high level of unsaturated fatty acids. The incorporation of candelilla wax (3% and 6% by weight) to canola oil produced the oleogels with solid-like properties. The firmness of the oleogels was lower than that of the shortening at room temperature. A more rapid change in the viscosity with temperature was observed with increasing levels of candelilla wax in the steady shear measurements. The replacement of shortening with oleogels in the cookie formulation reduced both viscoelastic parameters (G′ and G″) of the cookie doughs. The level of unsaturated fatty acids in the oleogel cookies was distinctly increased up to around 92%, compared to the shortening cookies (47.2%). The cookies with the oleogels showed desirable spreadable property and the replacement of shortening with the oleogels produced cookies with soft eating characteristics. © 2015 Elsevier Ltd.
URI
http://www.sciencedirect.com/science/article/pii/S0308814615006676http://hdl.handle.net/20.500.11754/24737
ISSN
0308-8146; 1873-7072
DOI
http://dx.doi.org/10.1016/j.foodchem.2015.04.110
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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