Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products
The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, <i>β</i>-sitosterol:beeswax-BS:BW, <i&g...
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| Format: | Article |
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MDPI AG
2022-05-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/8/5/317 |
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| author | Anda E. Tanislav Andreea Pușcaș Adriana Păucean Andruța E. Mureșan Cristina A. Semeniuc Vlad Mureșan Elena Mudura |
| author_facet | Anda E. Tanislav Andreea Pușcaș Adriana Păucean Andruța E. Mureșan Cristina A. Semeniuc Vlad Mureșan Elena Mudura |
| author_sort | Anda E. Tanislav |
| collection | DOAJ |
| description | The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, <i>β</i>-sitosterol:beeswax-BS:BW, <i>β</i>-sitosterol:lecithin-BS:LEC, and glycerol monostearate-GM) was evaluated in the process dynamics of oleogel-based tender dough products. The oleogel with the mixture of <i>β</i>-sitosterol:beeswax (OG_BS:BW) displayed the highest capacity to retain oil inside the matrix with a percentage of oil loss as low as 0.05% and also had a significantly higher hardness (6.37 N) than the reference, a commercial margarine (MR—3.58 N). During cooling from 90 to 4 °C, the increase in oleogel’ viscosity results from oleogelator’s liquid–solid phase transition. As demonstrated by the frequency sweeps performed, storage modulus G′ was higher than loss modulus G″, no cross-over points were observed, and the strongest gel network was for the oleogel with glycerol monostearate (OG_GM). Regarding the dough, the sample prepared using the oleogel with carnauba wax (D_CRW) showed the strongest hardness (92.49 N) compared to the reference (D_MR—21.80 N). All the oleogel-containing doughs had elastic solid-like behavior. The samples with margarine (D_MR) and the mixture of <i>β</i>-sitosterol:lecithin (D_BS:LEC) presented the lowest value of both moduli of G’ and G” during the frequency sweep. The biscuits formulated with commercial margarine (B_MR) registered a hardness of 28.74 N. Samples with oleogels showed a specific tenderness for tender dough products, thus being suitable for this type of product (11.22–20.97 N). |
| first_indexed | 2024-03-10T03:50:23Z |
| format | Article |
| id | doaj.art-84a3e21c7bb449a7b453f3261a789fd7 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-10T03:50:23Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-84a3e21c7bb449a7b453f3261a789fd72023-11-23T11:08:09ZengMDPI AGGels2310-28612022-05-018531710.3390/gels8050317Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough ProductsAnda E. Tanislav0Andreea Pușcaș1Adriana Păucean2Andruța E. Mureșan3Cristina A. Semeniuc4Vlad Mureșan5Elena Mudura6Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăștur Street, 400372 Cluj-Napoca, RomaniaThe current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, <i>β</i>-sitosterol:beeswax-BS:BW, <i>β</i>-sitosterol:lecithin-BS:LEC, and glycerol monostearate-GM) was evaluated in the process dynamics of oleogel-based tender dough products. The oleogel with the mixture of <i>β</i>-sitosterol:beeswax (OG_BS:BW) displayed the highest capacity to retain oil inside the matrix with a percentage of oil loss as low as 0.05% and also had a significantly higher hardness (6.37 N) than the reference, a commercial margarine (MR—3.58 N). During cooling from 90 to 4 °C, the increase in oleogel’ viscosity results from oleogelator’s liquid–solid phase transition. As demonstrated by the frequency sweeps performed, storage modulus G′ was higher than loss modulus G″, no cross-over points were observed, and the strongest gel network was for the oleogel with glycerol monostearate (OG_GM). Regarding the dough, the sample prepared using the oleogel with carnauba wax (D_CRW) showed the strongest hardness (92.49 N) compared to the reference (D_MR—21.80 N). All the oleogel-containing doughs had elastic solid-like behavior. The samples with margarine (D_MR) and the mixture of <i>β</i>-sitosterol:lecithin (D_BS:LEC) presented the lowest value of both moduli of G’ and G” during the frequency sweep. The biscuits formulated with commercial margarine (B_MR) registered a hardness of 28.74 N. Samples with oleogels showed a specific tenderness for tender dough products, thus being suitable for this type of product (11.22–20.97 N).https://www.mdpi.com/2310-2861/8/5/317oleogelatorspastry productsrheologyhardnessmargarine replacer |
| spellingShingle | Anda E. Tanislav Andreea Pușcaș Adriana Păucean Andruța E. Mureșan Cristina A. Semeniuc Vlad Mureșan Elena Mudura Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products Gels oleogelators pastry products rheology hardness margarine replacer |
| title | Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
| title_full | Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
| title_fullStr | Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
| title_full_unstemmed | Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
| title_short | Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products |
| title_sort | evaluation of structural behavior in the process dynamics of oleogel based tender dough products |
| topic | oleogelators pastry products rheology hardness margarine replacer |
| url | https://www.mdpi.com/2310-2861/8/5/317 |
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