Journal
FOOD CHEMISTRY
Volume 360, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130017
Keywords
Oleogels; beta-Sitosterol; gamma-Oryzanol; Lecithin; Stearic acid; Chocolate; Rheology
Funding
- Major Projects of Science and Technology in Anhui Province [201903a06020021, 201904a06020008, 202004a06020042, 202004a06020052]
- National Natural Science Foundation of China [31850410476]
- Fundamental Research Funds for the Central Universities [JZ2019HGTB0061]
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This study prepared oleogels with different properties using corn oil and composite oleogelators, with GO showing the strongest gel-forming ability and the densest gel crystallization network. Chocolate prepared with GO showed similar texture, crystal structure, rheological, and sensory properties to dark chocolate.
With an aim to prepare the functional chocolate, corn oil was used as the base oil and beta-sitosteml was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels (GO, SO, and LO). Oleogels (12%) were prepared by adding compound oleogelators at different ratios [GO-2:3, SO-1:4, and LO-4:1 (w/w)] in corn oil. The microstructure, interaction, thermodynamic, crystalline, and rheological behavior of formulated oleogels were studied by microscopic observation, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and rotational rheometer, respectively. The results showed that GO had the strongest gel forming ability and the densest gel crystallization network. Moreover, chocolate prepared with GO (cocoa butter and oleogels-1:1) had the similar texture, crystal structure, rheological, and sensory properties to that of dark chocolate. This study provides the possibility for the wider application of oleogel prepared with lower saturated and trans-fatty acids in the chocolate industry.
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