Development and characterization of groundnut oil-based oleogels for replacing saturated fats in cookies formulations
Abstract The study was aimed to develop a shortening agent, using the oleogelation technique with an improved fatty acid profile to replace commercial shortening. Six different oleogels were prepared using groundnut oil with beeswax and rice bran wax at three different concentrations: 8%, 10%, and 1...
| Principais autores: | , , |
|---|---|
| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Springer
2025-02-01
|
| coleção: | Discover Food |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1007/s44187-025-00301-0 |