Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value
Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were replaced with solid oleogels, consisting of 95% r...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/22/17/9220 |
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| author | Milena Kupiec Anna Zbikowska Katarzyna Marciniak-Lukasiak Katarzyna Zbikowska Małgorzata Kowalska Hanna Kowalska Jarosława Rutkowska |
| author_facet | Milena Kupiec Anna Zbikowska Katarzyna Marciniak-Lukasiak Katarzyna Zbikowska Małgorzata Kowalska Hanna Kowalska Jarosława Rutkowska |
| author_sort | Milena Kupiec |
| collection | DOAJ |
| description | Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were replaced with solid oleogels, consisting of 95% rapeseed oil. Methods: The dough and baked products were subjected to physical, textural, and structural analyses. Moreover, the fatty acids composition, chemical quality of fats extracted from muffins, and color of the products were determined. The dough was also observed at 600× magnification in bright field and polarized light microscopy, and microtomographic analysis of the structure of GTM was performed. Results: There was no effect of the type of lipids on physical properties, including water content in gluten-free muffins. However, the baked products differed in total porosity and brightness, as well as intensity of red and yellow colors. The use of rapeseed oil oleogels, instead of shortening in the muffin recipe, resulted in a decrease in the dietary undesirable SFA in lipid fractions (by approximately 40%), an increase in the content of MUFA (by approximately 30%), and an increase in the content of PUFA (by approximately 15%), with acceptable chemical quality. Conclusions: Research confirms the possibility of obtaining products with increased nutritional value available to consumers on a gluten-free diet. |
| first_indexed | 2024-03-10T08:11:20Z |
| format | Article |
| id | doaj.art-008a9893d78f43d3970a7aca839129a8 |
| institution | Directory Open Access Journal |
| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-03-10T08:11:20Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | International Journal of Molecular Sciences |
| spelling | doaj.art-008a9893d78f43d3970a7aca839129a82023-11-22T10:39:54ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672021-08-012217922010.3390/ijms22179220Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health ValueMilena Kupiec0Anna Zbikowska1Katarzyna Marciniak-Lukasiak2Katarzyna Zbikowska3Małgorzata Kowalska4Hanna Kowalska5Jarosława Rutkowska6Faculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, PolandFaculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, PolandFaculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, PolandFaculty of Medicine, Medical University of Warsaw, Żwirki i Wigury St. 61, 02-091 Warsaw, PolandFaculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, PolandFaculty of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, PolandBackground: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were replaced with solid oleogels, consisting of 95% rapeseed oil. Methods: The dough and baked products were subjected to physical, textural, and structural analyses. Moreover, the fatty acids composition, chemical quality of fats extracted from muffins, and color of the products were determined. The dough was also observed at 600× magnification in bright field and polarized light microscopy, and microtomographic analysis of the structure of GTM was performed. Results: There was no effect of the type of lipids on physical properties, including water content in gluten-free muffins. However, the baked products differed in total porosity and brightness, as well as intensity of red and yellow colors. The use of rapeseed oil oleogels, instead of shortening in the muffin recipe, resulted in a decrease in the dietary undesirable SFA in lipid fractions (by approximately 40%), an increase in the content of MUFA (by approximately 30%), and an increase in the content of PUFA (by approximately 15%), with acceptable chemical quality. Conclusions: Research confirms the possibility of obtaining products with increased nutritional value available to consumers on a gluten-free diet.https://www.mdpi.com/1422-0067/22/17/9220gluten-free productoleogelsfatty acidssolid fat replacersquality of lipid fractionmicrotomography |
| spellingShingle | Milena Kupiec Anna Zbikowska Katarzyna Marciniak-Lukasiak Katarzyna Zbikowska Małgorzata Kowalska Hanna Kowalska Jarosława Rutkowska Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value International Journal of Molecular Sciences gluten-free product oleogels fatty acids solid fat replacers quality of lipid fraction microtomography |
| title | Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value |
| title_full | Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value |
| title_fullStr | Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value |
| title_full_unstemmed | Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value |
| title_short | Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value |
| title_sort | study on the introduction of solid fat with a high content of unsaturated fatty acids to gluten free muffins as a basis for designing food with higher health value |
| topic | gluten-free product oleogels fatty acids solid fat replacers quality of lipid fraction microtomography |
| url | https://www.mdpi.com/1422-0067/22/17/9220 |
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