Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies
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 u...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-07-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/8/7/445 |
| _version_ | 1797439349270249472 |
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| author | Marcela Quilaqueo Nicole Iturra Ingrid Contardo Sonia Millao Eduardo Morales Mónica Rubilar |
| author_facet | Marcela Quilaqueo Nicole Iturra Ingrid Contardo Sonia Millao Eduardo Morales Mónica Rubilar |
| author_sort | Marcela Quilaqueo |
| collection | DOAJ |
| description | 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, <i>p</i>-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. |
| first_indexed | 2024-03-09T11:52:31Z |
| format | Article |
| id | doaj.art-7a6cb20b0efe434b9ad0d8d7f3f8176c |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-09T11:52:31Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-7a6cb20b0efe434b9ad0d8d7f3f8176c2023-11-30T23:13:46ZengMDPI AGGels2310-28612022-07-018744510.3390/gels8070445Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in CookiesMarcela Quilaqueo0Nicole Iturra1Ingrid Contardo2Sonia Millao3Eduardo Morales4Mónica Rubilar5Department of Chemical Engineering, Faculty of Engineering and Science, Universidad de La Frontera, Francisco Salazar 01145, Temuco 4811230, ChileDepartment of Chemical Engineering, Faculty of Engineering and Science, Universidad de La Frontera, Francisco Salazar 01145, Temuco 4811230, ChileBiopolymer Research & Engineering Laboratory (BiopREL), School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes 7550000, ChileDepartment of Chemical Engineering, Faculty of Engineering and Science, Universidad de La Frontera, Francisco Salazar 01145, Temuco 4811230, ChileScientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco 4811230, ChileDepartment of Chemical Engineering, Faculty of Engineering and Science, Universidad de La Frontera, Francisco Salazar 01145, Temuco 4811230, ChileFats 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, <i>p</i>-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.https://www.mdpi.com/2310-2861/8/7/445canola oilbeeswaxsodium alginatecarboxymethylcellulosehydrogeloleogel |
| spellingShingle | Marcela Quilaqueo Nicole Iturra Ingrid Contardo Sonia Millao Eduardo Morales Mónica Rubilar Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies Gels canola oil beeswax sodium alginate carboxymethylcellulose hydrogel oleogel |
| title | Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies |
| title_full | Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies |
| title_fullStr | Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies |
| title_full_unstemmed | Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies |
| title_short | Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies |
| title_sort | food grade bigels with potential to replace saturated and trans fats in cookies |
| topic | canola oil beeswax sodium alginate carboxymethylcellulose hydrogel oleogel |
| url | https://www.mdpi.com/2310-2861/8/7/445 |
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