The effect of green tea extract and oleogels on the physico-chemical properties and oxidative stability of short-dough biscuits during storage

The goal of this research was to analyze the possibility of replacing palm fat (PF) by a novel and healthier alternative - high-oleic rapeseed oil oleogels in short-dough biscuits in terms of the oxidative stability of lipids. Oleogelators ethylcellulose (EC), candelilla wax (CLX) and monoacyloglycerol (MAG) were used in the research. In order to decrease the oxidation of the oleogels green tea extract (GTE) was added. Biscuits with oleogels and GTE that had similar oxidative stability were used in the control with PF. The anisidine value of the lipid fractions obtained from biscuits with GTE was lower. The biggest changes during the storage of the fatty acids profile were found for the lipid fraction of biscuits with PF. However, according to the accelerated oxidative test the best stability index was that of biscuits with PF, this test also confirmed the positive effect of GTE on oxidative stability. The recipe composition influenced the color of the products. Biscuits with GTE had lower values of total color differences after 15 weeks of storage. Products with MAG oleogel had the highest values of breaking strength. Finally, biscuits with CLX had the most similar texture to the control sample with PF.

Automated summary

This research analyzed the possibility of using high-oleic rapeseed oil oleogels as a healthier alternative to palm fat in short-dough biscuits. The addition of green tea extract was found to improve oxidative stability and had effects on color and texture of the products.