Evaluating high oleic soybean oil oleogels as shortening replacements: Impact on cookie dough, cookie attributes, and oxidative stability

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED Journal of the American Oil Chemists Society Pub Date : 2024-02-12 DOI:10.1002/aocs.12823
Muxin Zhao, Jiajia Rao, Bingcan Chen
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Abstract

In this study, we explored the potential of oleogels to serve as a substitute for traditional shortening throughout the entire cookie production process. Specifically, oleogel was prepared using expeller-pressed high oleic soybean oil (EPHOSO) with 10 wt% of either rice bran wax (RBX) or monoacylglycerol (MAG) to replace shortening in cookie making. Rapid Visco Analyzer and Farinograph were used to thoroughly assess the impact of replacing shortening with oleogels on the qualities of cookie dough. The results demonstrated the efficacy of MAG oleogel in replicating the attributes of traditional shortening in cookie doughs, in terms of water absorption, dough consistency, and dough stability. The overall quality of cookies prepared with oleogels was comparable to the ones prepared with shortening. Additionally, the oxidative stability indicated the remarkable advantage of EPHOSO-based oleogels, which displayed an elevated resistance to oxidative processes compared to its liquid form. Furthermore, cookies prepared with MAG oleogel exhibited prolonged oxidative stability than those prepared with shortening. Overall, the results underscore the potential of EPHOSO oleogels, particularly those incorporated with MAG, could enhance the oxidative stability of cookies without diminishing the physicochemical qualities of the end product.

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评估作为起酥油替代品的高油酸大豆油油凝胶:对饼干面团、饼干特性和氧化稳定性的影响
在这项研究中,我们探索了油凝胶在整个饼干生产过程中替代传统起酥油的潜力。具体来说,油凝胶的制备方法是使用含有 10 wt% 的米糠蜡 (RBX) 或单乙酰甘油 (MAG) 的压榨高油酸大豆油 (EPHOSO),以取代饼干制作过程中的起酥油。使用快速粘度分析仪和法氏仪全面评估了用油凝胶替代起酥油对饼干面团质量的影响。结果表明,在吸水性、面团稠度和面团稳定性方面,MAG 油凝胶都能有效地复制传统起酥油在饼干面团中的特性。使用油凝胶制备的饼干的整体质量与使用起酥油制备的饼干相当。此外,氧化稳定性表明,基于 EPHOSO 的油凝胶具有显著的优势,与液态油凝胶相比,它具有更强的抗氧化能力。此外,与使用起酥油制备的饼干相比,使用 MAG 油凝胶制备的饼干具有更长的氧化稳定性。总之,研究结果表明,EPHOSO 油凝胶(尤其是添加了 MAG 的油凝胶)具有增强饼干氧化稳定性的潜力,同时不会降低最终产品的理化品质。
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来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
期刊介绍: The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of year­to­year, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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Issue Information Issue Information Microfluidization outperforms homogenization: Optimizing stability and bioaccessibility in krill oil emulsions Issue Information JAOCS special issue on advancement in plant protein-based emulsions
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