Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Mohanan, Athira, Harrison, Kim, Cooper, David M. L., Nickerson, Michael T., Ghosh, Supratim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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
_version_ 1784794816396132352
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
work_keys_str_mv AT mohananathira conversionofpulseproteinfoamtemplatedoleogelsintooleofoamsforimprovedbakingapplication
AT harrisonkim conversionofpulseproteinfoamtemplatedoleogelsintooleofoamsforimprovedbakingapplication
AT cooperdavidml conversionofpulseproteinfoamtemplatedoleogelsintooleofoamsforimprovedbakingapplication
AT nickersonmichaelt conversionofpulseproteinfoamtemplatedoleogelsintooleofoamsforimprovedbakingapplication
AT ghoshsupratim conversionofpulseproteinfoamtemplatedoleogelsintooleofoamsforimprovedbakingapplication