ABSTRACT
This study evaluated the formulation of ethylcellulose oleogels as a fat substitute, based on oils with a high content of polyunsaturated fatty acids. Optimal processing conditions for canola, linseed, and chia oil oleogels were determined. The results showed that the oxidative stability was affected to a greater extent in chia oil oleogel, however, the addition of BHT improved the oxidative stability, mainly the peroxide value. Linseed and chia oil oleogels with a high content of polyunsaturated fatty acids (64.28 and 73.02 g/100 g, respectively) were obtained despite the reduction of these with respect to their oils, and no trans fatty acids were produced. Chia oil oleogels were shown to exhibit similar physical properties to linseed oil oleogels in terms of firmness (463.51 ± 7.42 g and 443.03 ± 7.14 g respectively) and rheological behavior. Such a structure led to a dominant elastic character of the oleogels to mimic the mechanical properties of animal fat.
Subject(s)
Fatty Acids , Trans Fatty Acids , Animals , Oils , Linseed Oil , Oxidative StressABSTRACT
Fats play multiple roles in determining the desirable characteristics of foods. However, there are health concerns about saturated and trans fats. Bigels have been proposed as a novel fat replacer in foods. This research evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies. Bigels were made with beeswax/canola oil oleogel and sodium alginate and carboxymethylcellulose hydrogels. The results showed that the peroxide value and binding capacity of bigels were affected by the type of hydrogel used. However, their fatty acid profile, p-anisidine value, oxidative stability, and texture remained unchanged. Using bigels as fat replacers, cookies were obtained with a hardness similar to those with original shortening, showing the potential of bigels for use in foods.
