期刊
GELS
卷 8, 期 7, 页码 -出版社
MDPI
DOI: 10.3390/gels8070445
关键词
canola oil; beeswax; sodium alginate; carboxymethylcellulose; hydrogel; oleogel; bigel
资金
- ANID through FONDECYT [3200363]
This research evaluated the role of different types of hydrogel in the development of bigels as fat replacers in cookies. The results showed that the type of hydrogel used affects the properties of bigels, but does not alter their fatty acid profile, oxidative stability, and texture.
Fats play multiple roles in determining the desirable characteristics of foods. However, there are health concerns about saturated and trans fats. Bigels have been proposed as a novel fat replacer in foods. This research evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies. Bigels were made with beeswax/canola oil oleogel and sodium alginate and carboxymethylcellulose hydrogels. The results showed that the peroxide value and binding capacity of bigels were affected by the type of hydrogel used. However, their fatty acid profile, p-anisidine value, oxidative stability, and texture remained unchanged. Using bigels as fat replacers, cookies were obtained with a hardness similar to those with original shortening, showing the potential of bigels for use in foods.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据