Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins)

• Alfonso Totosaus Sánchez ^[3] ; Edith Santos-Atenco ^[3] ; Ofelia Gabriela Meza-Márquez ^[1] ; M. E. Rodríguez Huezo ^[3] ; Norma Güemes Vera ^[2]
  1. [1] Instituto Politécnico Nacional

     Instituto Politécnico Nacional

     México

     
  2. [2] Universidad Autónoma del Estado de Hidalgo

     Universidad Autónoma del Estado de Hidalgo

     México

     
  3. [3] Food Science Lab and Pilot Plant, Tecnológico Nacional de México/TES Ecatepec, Ecatepec de Morelos, Estado de México, México

  Mostrar afiliaciones +
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 30, Nº 5, 2024, págs. 428-438
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muffins formulation with two different emulsion-filled gels, containing candelilla wax oleogel or ethylcellulose oleogel as oil fraction, to enhance nutritional quality. Colour, texture, crumb quality, moisture, fat, and protein were analysed. Emulsion-filled gels samples resulted in a darker colour, and a more hard and resilient texture, as a reflection of lower cells number developed in crumbs during baking; but there was a lower fat and an increase in protein content. Emulsion-filled gels with candelilla wax as oil fraction are a alternative to decrease caloric content without compromising the energetic values of the foods.