Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels
Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physica...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/8/11/694 |
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| author | Lívia Alves Barroso Graziele Grossi Bovi Karatay Miriam Dupas Hubinger |
| author_facet | Lívia Alves Barroso Graziele Grossi Bovi Karatay Miriam Dupas Hubinger |
| author_sort | Lívia Alves Barroso |
| collection | DOAJ |
| description | Bigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physical-rheological properties of BG produced with potato starch (PS) and glycerol monostearate (GM). The hydrogel hardness (i.e., 1423.47 g) directly influenced the viscosity of the BG samples, as BG with a higher H-phase presented the highest viscosity and firmness. All BG samples presented shear-thinning behavior and structural breakdown at ~50 °C. BG with a higher O-phase had superior results for thermal stability, softer texture, and yield stress values, representative of good plasticity and spreadability, as compared to BG with less O-phase. The BG with 80% H-phase was less stable during the 21 days of storage in relation to the other BG samples. This study showed the role that the O:H ratio plays in the development of PS-GM-based BGs with tailor-made physical-rheological properties. In addition, the BG is an easily reproduced system with great potential to be used as a <i>trans</i> and saturated fat substitute in food applications. |
| first_indexed | 2024-03-09T19:03:21Z |
| format | Article |
| id | doaj.art-3fb0862bf0074e7a89e1cccc5f454ab2 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-09T19:03:21Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-3fb0862bf0074e7a89e1cccc5f454ab22023-11-24T04:46:14ZengMDPI AGGels2310-28612022-10-0181169410.3390/gels8110694Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of BigelsLívia Alves Barroso0Graziele Grossi Bovi Karatay1Miriam Dupas Hubinger2Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas 13083-862, BrazilDepartment of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas 13083-862, BrazilDepartment of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas 13083-862, BrazilBigel (BG) has been shown to be promising for the food industry due to the possibility to manipulate the properties of the system by adjusting the ratio of each individual phase, namely the hydrogel (H) and oleogel (O) phases. This work aimed to evaluate the influence of the O:H ratio on the physical-rheological properties of BG produced with potato starch (PS) and glycerol monostearate (GM). The hydrogel hardness (i.e., 1423.47 g) directly influenced the viscosity of the BG samples, as BG with a higher H-phase presented the highest viscosity and firmness. All BG samples presented shear-thinning behavior and structural breakdown at ~50 °C. BG with a higher O-phase had superior results for thermal stability, softer texture, and yield stress values, representative of good plasticity and spreadability, as compared to BG with less O-phase. The BG with 80% H-phase was less stable during the 21 days of storage in relation to the other BG samples. This study showed the role that the O:H ratio plays in the development of PS-GM-based BGs with tailor-made physical-rheological properties. In addition, the BG is an easily reproduced system with great potential to be used as a <i>trans</i> and saturated fat substitute in food applications.https://www.mdpi.com/2310-2861/8/11/694emulsifierfat substitutemixed geloil structuringstarch |
| spellingShingle | Lívia Alves Barroso Graziele Grossi Bovi Karatay Miriam Dupas Hubinger Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels Gels emulsifier fat substitute mixed gel oil structuring starch |
| title | Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
| title_full | Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
| title_fullStr | Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
| title_full_unstemmed | Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
| title_short | Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels |
| title_sort | effect of potato starch hydrogel glycerol monostearate oleogel ratio on the physico rheological properties of bigels |
| topic | emulsifier fat substitute mixed gel oil structuring starch |
| url | https://www.mdpi.com/2310-2861/8/11/694 |
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