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Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application
The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored...
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/PMC9498664/ https://www.ncbi.nlm.nih.gov/pubmed/36141019 http://dx.doi.org/10.3390/foods11182887 |
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author | Mohanan, Athira Harrison, Kim Cooper, David M. L. Nickerson, Michael T. Ghosh, Supratim |
author_facet | Mohanan, Athira Harrison, Kim Cooper, David M. L. Nickerson, Michael T. Ghosh, Supratim |
author_sort | Mohanan, Athira |
collection | PubMed |
description | The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored the use of oleofoams obtained by whipping the pulse protein foam-templated oleogels for cake baking. Oleogels were prepared at room temperature by adding canola oil containing high-melting monoglyceride (MAG) or candelilla wax (CW) to the freeze-dried pea or faba bean protein-stabilized foams. Oleogels were then whipped to create the oleofoams; however, only the oleogels containing MAG could form oleofoams. CW-oleogel could not form any oleofoam. The most stable oleofoams with the highest overrun, stability, and storage modulus were obtained from 3% MAG+pulse protein foam-templated oleogels. The MAG plus protein foam-templated oleogels showed smaller and more packed air bubbles than MAG-only oleofoam, which was ascribed to the protein’s ability to stabilize air bubbles and provide a network in the continuous oil phase to restrict air bubble movement. A novel batter preparation method for oleofoam was developed to increase air bubble incorporation. The X-ray microtomography images of the cakes showed a non-homogeneous distribution of larger air bubbles in the oleofoam cake compared to the shortening cake although their total porosity was not much different. The oleofoam cakes made with the new method yielded similar hardness and chewiness compared to the shortening cakes. By improving rheology and increasing air incorporation in the batter, high-quality cakes can be obtained with MAG-containing oleofoams made from pulse protein foam-templated oleogels. |
format | Online Article Text |
id | pubmed-9498664 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94986642022-09-23 Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application Mohanan, Athira Harrison, Kim Cooper, David M. L. Nickerson, Michael T. Ghosh, Supratim Foods Article The food industry has long been searching for an efficient replacement for saturated-fatty-acid-rich fats for baking applications. Although oleogels have been considered a potential alternative for saturated and trans fats, their success in food application has been poor. The present study explored the use of oleofoams obtained by whipping the pulse protein foam-templated oleogels for cake baking. Oleogels were prepared at room temperature by adding canola oil containing high-melting monoglyceride (MAG) or candelilla wax (CW) to the freeze-dried pea or faba bean protein-stabilized foams. Oleogels were then whipped to create the oleofoams; however, only the oleogels containing MAG could form oleofoams. CW-oleogel could not form any oleofoam. The most stable oleofoams with the highest overrun, stability, and storage modulus were obtained from 3% MAG+pulse protein foam-templated oleogels. The MAG plus protein foam-templated oleogels showed smaller and more packed air bubbles than MAG-only oleofoam, which was ascribed to the protein’s ability to stabilize air bubbles and provide a network in the continuous oil phase to restrict air bubble movement. A novel batter preparation method for oleofoam was developed to increase air bubble incorporation. The X-ray microtomography images of the cakes showed a non-homogeneous distribution of larger air bubbles in the oleofoam cake compared to the shortening cake although their total porosity was not much different. The oleofoam cakes made with the new method yielded similar hardness and chewiness compared to the shortening cakes. By improving rheology and increasing air incorporation in the batter, high-quality cakes can be obtained with MAG-containing oleofoams made from pulse protein foam-templated oleogels. MDPI 2022-09-17 /pmc/articles/PMC9498664/ /pubmed/36141019 http://dx.doi.org/10.3390/foods11182887 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 Mohanan, Athira Harrison, Kim Cooper, David M. L. Nickerson, Michael T. Ghosh, Supratim Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application |
title | Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application |
title_full | Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application |
title_fullStr | Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application |
title_full_unstemmed | Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application |
title_short | Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application |
title_sort | conversion of pulse protein foam-templated oleogels into oleofoams for improved baking application |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498664/ https://www.ncbi.nlm.nih.gov/pubmed/36141019 http://dx.doi.org/10.3390/foods11182887 |
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