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Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products
The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, β-sitosterol:beeswax-BS:BW, β-sitosterol:lecithin-BS:L...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141763/ https://www.ncbi.nlm.nih.gov/pubmed/35621615 http://dx.doi.org/10.3390/gels8050317 |
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author | Tanislav, Anda E. Pușcaș, Andreea Păucean, Adriana Mureșan, Andruța E. Semeniuc, Cristina A. Mureșan, Vlad Mudura, Elena |
author_facet | Tanislav, Anda E. Pușcaș, Andreea Păucean, Adriana Mureșan, Andruța E. Semeniuc, Cristina A. Mureșan, Vlad Mudura, Elena |
author_sort | Tanislav, Anda E. |
collection | PubMed |
description | The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, β-sitosterol:beeswax-BS:BW, β-sitosterol:lecithin-BS:LEC, and glycerol monostearate-GM) was evaluated in the process dynamics of oleogel-based tender dough products. The oleogel with the mixture of β-sitosterol:beeswax (OG_BS:BW) displayed the highest capacity to retain oil inside the matrix with a percentage of oil loss as low as 0.05% and also had a significantly higher hardness (6.37 N) than the reference, a commercial margarine (MR—3.58 N). During cooling from 90 to 4 °C, the increase in oleogel’ viscosity results from oleogelator’s liquid–solid phase transition. As demonstrated by the frequency sweeps performed, storage modulus G′ was higher than loss modulus G″, no cross-over points were observed, and the strongest gel network was for the oleogel with glycerol monostearate (OG_GM). Regarding the dough, the sample prepared using the oleogel with carnauba wax (D_CRW) showed the strongest hardness (92.49 N) compared to the reference (D_MR—21.80 N). All the oleogel-containing doughs had elastic solid-like behavior. The samples with margarine (D_MR) and the mixture of β-sitosterol:lecithin (D_BS:LEC) presented the lowest value of both moduli of G’ and G” during the frequency sweep. The biscuits formulated with commercial margarine (B_MR) registered a hardness of 28.74 N. Samples with oleogels showed a specific tenderness for tender dough products, thus being suitable for this type of product (11.22–20.97 N). |
format | Online Article Text |
id | pubmed-9141763 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91417632022-05-28 Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products Tanislav, Anda E. Pușcaș, Andreea Păucean, Adriana Mureșan, Andruța E. Semeniuc, Cristina A. Mureșan, Vlad Mudura, Elena Gels Article The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, β-sitosterol:beeswax-BS:BW, β-sitosterol:lecithin-BS:LEC, and glycerol monostearate-GM) was evaluated in the process dynamics of oleogel-based tender dough products. The oleogel with the mixture of β-sitosterol:beeswax (OG_BS:BW) displayed the highest capacity to retain oil inside the matrix with a percentage of oil loss as low as 0.05% and also had a significantly higher hardness (6.37 N) than the reference, a commercial margarine (MR—3.58 N). During cooling from 90 to 4 °C, the increase in oleogel’ viscosity results from oleogelator’s liquid–solid phase transition. As demonstrated by the frequency sweeps performed, storage modulus G′ was higher than loss modulus G″, no cross-over points were observed, and the strongest gel network was for the oleogel with glycerol monostearate (OG_GM). Regarding the dough, the sample prepared using the oleogel with carnauba wax (D_CRW) showed the strongest hardness (92.49 N) compared to the reference (D_MR—21.80 N). All the oleogel-containing doughs had elastic solid-like behavior. The samples with margarine (D_MR) and the mixture of β-sitosterol:lecithin (D_BS:LEC) presented the lowest value of both moduli of G’ and G” during the frequency sweep. The biscuits formulated with commercial margarine (B_MR) registered a hardness of 28.74 N. Samples with oleogels showed a specific tenderness for tender dough products, thus being suitable for this type of product (11.22–20.97 N). MDPI 2022-05-19 /pmc/articles/PMC9141763/ /pubmed/35621615 http://dx.doi.org/10.3390/gels8050317 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Tanislav, Anda E. Pușcaș, Andreea Păucean, Adriana Mureșan, Andruța E. Semeniuc, Cristina A. Mureșan, Vlad Mudura, Elena Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
title | Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
title_full | Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
title_fullStr | Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
title_full_unstemmed | Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
title_short | Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
title_sort | evaluation of structural behavior in the process dynamics of oleogel-based tender dough products |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141763/ https://www.ncbi.nlm.nih.gov/pubmed/35621615 http://dx.doi.org/10.3390/gels8050317 |
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