Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies

Marcela Quilaqueo*, Nicole Iturra, Ingrid Contardo, Sonia Millao, Eduardo Morales, Mónica Rubilar

*Autor correspondiente de este trabajo

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

4 Citas (Scopus)

Resumen

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, p-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.

Idioma originalInglés
Número de artículo445
PublicaciónGels
Volumen8
N.º7
DOI
EstadoPublicada - 17 jul. 2022

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