Enhanced chiffon cake quality using tannic acid cross-linked diacylglycerol oleogels as a replacement of butter

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-03-28 DOI:10.1002/jsfa.14244

Ning Liu, Xiaoting Xue, Kun Zhang, Dan Li, Ping Lin, Qian Ju, Yi Chen, Katsuyoshi Nishinari, Mouming Zhao, Xiaolin Yao

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Abstract

BACKGROUND

In the present study, a composite comprising konjac glucomannan (KGM), hydroxypropyl methylcellulose (HPMC) and tannic acid (TA) was employed for the fabrication of emulsion-templated diacylglycerol oleogels (E-DGOs). The potential use of the E-DGOs as a 50% replacement for butter in chiffon cakes was explored, with the direct method-prepared DG oleogels (D-DGOs) serving as a comparison.

RESULTS

The rheological analysis demonstrated that the incorporation of TA (0.15 wt%) led to the enhanced thixotropic recovery characteristics in E-DGOs. The low-field NMR results indicated that oleogels formulated with TA facilitated the formation of a uniform matrix distribution in chiffon cakes and inhibited the migration of moisture and fat during storage. In comparison with the D-DGO-based cakes, the samples containing E-DGOs exhibited superior appearance and texture. The texture score of the TA-DGO cake was 6.44, which was similar to that of the butter cake (6.72).

CONCLUSION

The present study reveals that the E-DGO-based cakes have performance and sensory scores comparable to butter cakes. These findings provide a reference point for the construction of KGM-HPMC-TA based E-DGOs as a partial replacement for butter in chiffon cakes. © 2025 Society of Chemical Industry.

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用单宁酸交联二酰基甘油油凝胶代替黄油，提高雪纺蛋糕的质量。

背景：本研究以魔芋葡甘露聚糖（KGM）、羟丙基甲基纤维素（HPMC）和单宁酸（TA）为原料制备了乳剂模板化二酰基甘油油凝胶（E-DGOs）。探讨了E-DGOs在雪纺蛋糕中作为50%黄油替代品的潜在用途，并与直接法制备的DG油凝胶（D-DGOs）进行了比较。结果：流变学分析表明，加入0.15 wt%的TA可以增强e - dgo的触变恢复特性。低场核磁共振结果表明，与TA配制的油凝胶有利于雪纺饼中基质均匀分布的形成，抑制了贮藏过程中水分和脂肪的迁移。与基于d - dgo的蛋糕相比，含有e - dgo的样品具有更好的外观和质地。TA-DGO蛋糕的质地评分为6.44分，与黄油蛋糕的质地评分6.72分相近。结论：本研究表明，e - dgo蛋糕具有与黄油蛋糕相当的性能和感官评分。这些发现为构建KGM-HPMC-TA基e - dgo作为部分替代奶油的雪纺蛋糕提供了参考点。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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麦克林

Monoglyceride palmitate

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.