Repositorio UFRO · Omeka S

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
Disciplinas de la OCDE	Tecnología de los Alimentos Biotecnología Alimentaria Otras Especialidades de la Química
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