Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies

Primer Autor
Quilaqueo, Marcela
Co-autores
Iturra, Nicole
Contardo, Ingrid
Millao, Sonia
Morales, Eduardo
Rubilar, Monica
Título
Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies
Editorial
MDPI
Revista
GELS
Lenguaje
en
Resumen
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.
Tipo de Recurso
artículo original
Description
This research and the APC were funded by ANID through FONDECYT project No 3200363.
Esta investigación y la APC fueron financiadas por la ANID a través del proyecto FONDECYT No 3200363.
doi
10.3390/gels8070445
Formato Recurso
PDF
Palabras Claves
canola oil
beeswax
sodium alginate
carboxymethylcellulose
hydrogel
oleogel
bigel
CARBOXYMETHYL CELLULOSE
EDIBLE OLEOGELS
STABILITY
ORGANOGELS
MARGARINE
BISCUITS
WATER
WAX
Ubicación del archivo
http://dx.doi.org/10.3390/gels8070445
Categoría OCDE
Ciencia de los polímeros
Materias
aceite de canola
cera de abejas
alginato de sodio
carboximetilcelulosa
hidrogel
oleogel
bigel
CARBOXIMETILCELULOSA
OLEOGELES COMESTIBLES
ESTABILIDAD
ORGANOGELES
MARGARINA
GALLETAS
AGUA
CERA
Título de la cita (Recomendado-único)
Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies
Identificador del recurso (Mandatado-único)
artículo original
Versión del recurso (Recomendado-único)
version publicada
License
CC BY 4.0
Condición de la licencia (Recomendado-repetible)
CC BY 4.0
Derechos de acceso
acceso abierto
Access Rights
acceso abierto
Referencia del Financiador (Mandatado si es aplicable-repetible)
ANID-FONDECYT 3200363
ANID FONDECYT 3200363
Id de Web of Science
WOS:000832030600001
Colecciones
Colección Publicaciones Científicas
Colección ANID
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