Journal
FOOD CHEMISTRY
Volume 187, Issue -, Pages 525-529Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.04.110
Keywords
Oleogel; Canola oil; Candelilla wax; Shortening; Cookie
Funding
- Basic Science Research Program through the National Research Foundation of Korea (NRF) - Ministry of Education, Science and Technology [2013R1A1A2A10004640]
- National Research Foundation of Korea [22A20130012338, 2013R1A1A2A10004640] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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The oleogels of canola oil with candelilla wax were prepared and utilized as a shortening replacer to produce cookies with a high level of unsaturated fatty acids. The incorporation of candelilla wax (3% and 6% by weight) to canola oil produced the oleogels with solid-like properties. The firmness of the oleogels was lower than that of the shortening at room temperature. A more rapid change in the viscosity with temperature was observed with increasing levels of candelilla wax in the steady shear measurements. The replacement of shortening with oleogels in the cookie formulation reduced both viscoelastic parameters (G' and G '') of the cookie doughs. The level of unsaturated fatty acids in the oleogel cookies was distinctly increased up to around 92%, compared to the shortening cookies (47.2%). The cookies with the oleogels showed desirable spreadable property and the replacement of shortening with the oleogels produced cookies with soft eating characteristics. (C) 2015 Elsevier Ltd. All rights reserved.
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