Preparation of Margarines from Organogels of Sunflower Wax and Vegetable Oils

It was previously reported that sunflower wax (SW) had high potential as an organogelator for soybean oil–based margarine and spread products. In this study, 12 other vegetable oils were evaluated in a margarine formulation to test feasibility of utilization of SW as an alternative to solid fats in margarine and spread products containing these oils. The minimum quantity of SW required to form a gel with these oils ranged from 0.3% to 1.0% (wt.). Organogels were prepared from the vegetable oils with 3%, 5% and 7% SW and were tested for firmness as well as melting behaviors using differential scanning calorimetry. These organogels were also incorporated into a margarine formulation. All of the vegetable oil organogels produced relatively firm margarines. The margarines prepared from organogels containing 3% (wt.) SW had greater firmness than commercial spreads, whereas margarines made from 7% SW were softer than commercial stick margarines. However, dropping points of the margarine samples were higher than those of commercial spread and margarine products. Margarine firmness was modestly inversely correlated with the amount of polar compounds in the oils and did not correlate with fatty acid compositions. This study demonstrates the feasibility of using a number of healthy vegetable oils rich in polyunsaturated fatty acids to make healthy margarine and spread products by utilizing SW as an organogelator.     

Impact of fat types on the rheological and textural properties of gluten-free oat dough and cookie

This study investigated the effect of six fats (margarine, butter, lard-LAR, refined palm oil-RPO, refined palm oil with stearin-RPOS, hydrogenated palm oil-HPO) with different solid fat content (SFC) on gluten-free oat dough and cookie properties. RPOS and HPO had the highest SFC. RPO dough was the softest, whereas HPO was the hardest one. Dough hardness was correlated with SFC (r = 0.87). Dough stickiness was positively correlated with dough hardness (r = 0.92). Dough hardness influenced the breaking force of the cookies (r = 0.79). HPO were the hardest cookies. Oscillatory test revealed that HPO dough was the stiffest as well as presented a higher rigidity compared to the other samples as showed by the creep tests. LAR cookies were the darkest, while HPO were the lightest. SFC of fats is the most important composition parameter which influences thermal, textural and rheological properties of the oat dough.     

Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine

The purpose of this research was to develop olive oil organogels with sunflower wax (SW) and beeswax (BW) at 3%, 7%, and 10% addition levels and to compare these organogels with breakfast margarine (BM). The organogels and BM sample were stored at 2 different temperatures (4 and 20 °C), and the peroxide values (PVs) and textural properties were monitored for 3 mo. The PVs of all organogels were within legal limits and the gels were structurally stable throughout the storage period. The textural properties of 3% SW and 7% BW organogels were closely similar to BM. The solid fat contents of the organogels were lower than that of the BM. Moreover, the thermal properties of 3% BW gel were more similar to that of the BM. The results of X‐ray diffraction peaks, approximately 3.70 and 4.10 Å, were similar to β′ polymorphic form. In conclusion, both of the organogel types may have value in replacing BMs.     

Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties

This paper investigates the use of a novel monoglyceride stabilized oil in water emulsion as a shortening alternative in cookies. We report on the effects of the monoglyceride stabilized emulsion on cookie quality attributes when compared to formulations containing all purpose shortening. Furthermore, the role of structuring and its effects on the monoglyceride stabilized emulsion functionality in cookies were determined by comparing quality attributes of cookies containing the structured emulsion to those containing the unstructured components of the monoglyceride emulsion. Cookie quality attributes measured included dough firmness, cookie break strength, cookie spread, surface colour, and textural shelf life analysis. Water mobility of cookie dough was also determined using proton Nuclear Magnetic Resonance analysis. It was determined that the structured monoglyceride emulsion resulted in greater dough firmness, and decreased width and length values than doughs containing its unstructured components. However, cookies with all purpose shortening displayed superior quality attributes, as expected.     

Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

Sugarcane wax (SCW) was used to produce organogels and their properties were compared to candelilla wax (CLW) organogels a well known material for this purpose at concentrations of 1 to 4% (w/w). An empirical phase diagram showed that both waxes can form organogels with soybean oil as immobilized phase, SCW organogels were formed at higher concentration and at lower temperatures. The thermal behavior for SCW and CLW was similar, especially during crystallization (T_Onset and T_Peak of 42 °C and 41 °C respectively) differing only on enthalpy (1.957 and 4.829 J/g respectively), meaning that SCW organogels need less energy to form a network; the melting behavior showed that SCW organogels also need less energy to melt and that both materials presented two melting peaks one of the break of the network and melting of waxes. Rheological behavior presented similar behavior, but with higher values of complex modulus for CLW organogels. In the same way CLW gels showed larger mechanical resistance on compression/extrusion. Micrographs of organogels showed a more organized network present on CLW organogel than SCW organogels that showed larger crystals comparing to CLW organogels. The difference on the microstructure observed explains the difference on the mechanical behavior of organogels formed with both materials.     

Oxidative stability of solid fats containing ethylcellulose determined based on the headspace oxygen content

Solid fat was developed by blending fully hydrogenated soybean oil, palm oil, and canola oil, and organogels were prepared using selected solid fats and ethylcellulose. The oxidative stability of organogel was tested at 100 and 180°C using a headspace oxygen assay. Addition of ethylcellulose produced a firmer organogel solid state in selected solid fats ranging from 15.8 to 24.6% saturation at room temperature. Addition of ethylcellulose generally decreased the oxidative stability of organogels prepared using canola oil. The oxidative stability of some organogels made using solid fats changed depending on the concentration of added ethylcellulose (10 or 15%, w/w), and the oxidation temperature. Development of an organogel with a relatively low saturation and a high oxidative stability suitable as a food ingredient is possible.     

Rheological and physical evaluation of jet‐cooked oat bran in low calorie cookies†

Different levels of shortening in cookies (10%, 20% and 30% by weight) were replaced with 20% jet‐cooked oat bran, also called Nutrim oat bran (OB), to prepare cookies with fewer calories. The cookies containing Nutrim OB were investigated in terms of rheological and physical properties and compared with a control. As more shortening was replaced with Nutrim OB, a decrease in the diameter and an increase in the height of cookies were observed. The increased moisture content from Nutrim OB caused a decrease in the dynamic viscoelastic properties of cookie dough. Squeezing flow method showed shear thinning behaviours in all cookie doughs. Also, the elongational viscosity of cookie dough decreased significantly with more replacement of shortening with Nutrim OB. The rheological properties of cookie dough during baking indicated that all of the samples had similar types of viscoelastic characteristics during baking. However, the cookies containing more Nutrim OB exhibited more elastic properties which resulted in a decreased cookie diameter. There was no significant difference in cookie hardness among samples with up to 20% shortening replacement but the cookies became lighter in colour as the Nutrim OB content was increased.     

Exploitation of high-intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

In this research, the effect of high-intensity ultrasound (HIU) on physico-chemical properties of olive oil organogel containing propolis wax was studied. The experiment was accomplished by response surface method (RSM) in different ultrasonic power levels, ultrasonic times and cooling temperatures. Regarding to maximum firmness and minimum oil migration, 300 W ultrasonic power, 5 °C cooling temperature and 120 s ultrasonic time were introduced as the optimum HIU condition. Optimised HIU-organogel was characterised in comparison to control. Results showed that HIU induced nucleation by creating small crystals led to form a strong network with high oil binding capacity. DSC analysis confirmed nucleation by high enthalpy for HIU-organogel. XRD pattern revealed no polymorphism transformation. However, a slight increasing of peroxide value was observed for HIU-modified organogel. These findings indicated that HIU could be a possible modification tool to produce appropriate organogel for food application such as margarine and shortening.     

Physical and sensory characteristics of cookies prepared with flaxseed flour

BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0–18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. RESULTS: The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). CONCLUSION: Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry     

Textural,Color, Hygroscopic,Lipid Oxidation,and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

Encapsulation of chia oil might protect omega-3 and omega-6 from lipid oxidation when producing baked foods. However, the actual gain in stability given by chia oil must be determined. In this work, chia oil or chia oil-loaded microparticles were added to a cookie formulation in order to evaluate the ability of the microcapsules in protecting chia oil from deterioration. Texture, color, water sorption isotherms, and sensorial properties were also evaluated. A hot homogenization technique was used with carnauba wax as an encapsulant, and the freeze-dried microparticles were incorporated into the cookie dough. Principal component analyses were carried out to evaluate lipid oxidation using the medium infrared spectra of the lipid fraction extracted from the baked cookies. It was found that the microencapsulated chia oil was better protected from oxidative deterioration during baking compared to the sample containing non-encapsulated chia oil. Textural analysis showed that chia oil (free and microencapsulated) acted as a coating on the wheat flour particles. Control cookies (no chia oil loaded) presented a more hydrophilic character. In the case of oil-loaded samples (free and microencapsulated), the isosteric heat of sorption behavior indicated an initial swelling step of the food polymers, resulting in the exposure of sorption sites of higher binding energies not previously available, and that this is because of the wheat particles being covered by the chia oil and the solid lipid microparticles. Furthermore, food acceptability did not change when the oil-loaded microparticles were added to the cookie formulation.     

Organogelators as a Saturated Fat Replacer for Structuring Edible Oils

Fats are among the most vital macronutrients that are needed to keep your body healthy. While eating moderate amounts is beneficial, excessive intake of fats can cause serious complications such as cancer and other cardiovascular diseases. These problems can be reduced by substituting the saturated and trans fats with mono- and poly-unsaturated fats. Unfortunately, these substitutions do not provide the desired texture and other physical properties in the final product. So to solve this issue, the concept of “organogels” was introduced. Structuring of edible oil is becoming a potential strategy to reduce/eliminate the trans/saturated fats. Researchers are working to introduce fat like properties in these liquid oils by different strategies like imparting some compounds in oil which leads to its gelation. This review provides a detailed study on the organogel’s building blocks, its structuring techniques, organogelator’s effects, problems associated with the development of organogels, and their solutions. Applications of organogels in different fields of life and particularly in the food industry are also discussed. Efforts are required to develop analytical methods for understanding the underlying mechanisms of structuring organogels and to explore more food grade organogelators.     

Effect of sugar replacement by polyols and acesulfame‐K on properties of low‐fat cookies

The effect of sucrose replacement by polyols or fructose on dough rheology and properties of low‐fat cookies was studied. Polydextrose was used to replace 35% of fat in low‐fat cookie formulations. The rheological properties of dough were affected by sugar replacement. Maltitol and fructose resulted in dough with high values of hardness and consistency and low adhesiveness and cohesiveness, while lactitol, sorbitol and xylitol had the opposite effect. The properties of cookies prepared with maltitol and lactitol were similar to sucrose ones. Sorbitol cookies had acceptable properties too. In addition, lactitol and sorbitol improved the texture of low‐fat cookies, making them softer and less brittle. Xylitol also affected texture favourably, but not flavour. Mannitol was found not suitable for cookie formulation, as it restricts spread and imparts unpleasant flavour and appearance to the cookies. Fructose was judged unacceptable too, because it led to bitter aftertaste and dark colour. Cookies with polyols or fructose were less sweet than sucrose ones, but supplementation with acesulfame‐K increased sweetness and improved perceived flavour and general acceptance. © 2000 Society of Chemical Industry     

Storage stability of cod liver oil organogels formed with beeswax and carnauba wax

In this study, organogels of cod liver oil (CLO) with beeswax (BW) and carnauba wax (CW) were prepared, and compared with a commercial margarine (CM). Oil binding capacities (OBC) of BW organogels were over 99%, while CW had a maximum OBC value of 91.28%. Crystal formation time of BW was shorter. Although the highest solid fat content (SFC) was in the 10% CW containing sample (8.69%), it was 28.99% in the CM sample at 20 °C. The peak melting temperature of CM was 43.70 °C, and BW organogel at 3% addition had the closest values (45.42 °C). Firmness and stickiness values of the organogels were lower than that of CM sample. No significant change in the texture parameters during storage was detected, indicating good stability. There was no hurdle against oxidation by organogelation during storage. This study has shown that CLO organogels can be suitable spreadable products.     

Effect of high pressure processing on sugar‐snap cookie dough preservation and cookie quality

In this study, cookie dough was subjected to high pressure processing (HPP) to evaluate the effect of this technology on the microbiological features and on the quality characteristics of both the dough and the cookies. HPP reduced the microbial counts of mesophilic bacteria and yeast/molds. Microbiological inactivation in the cookie dough was maintained for 7 days of storage at ambient temperature suggesting extended shelf‐life of the cookie dough. Cookie dough treated with HPP had higher density. Upon baking the spread rate of HPP treated dough was higher resulting in less baking time. The HPP cookie dough and the corresponding cookies made from them had darker tones compared to the untreated dough. Digital images of cookie surfaces showed that HPP cookies had smoother surface and tiny cracks which were evenly distributed.

Practical applications

The utilization of high pressure for processing represents an opportunity to aid in the preservation and extension of self‐life of cereal products. Cookie dough, traditionally not preserved a room temperature, can be processed by high pressure and stored at ambient temperature. Cookies prepared with high pressured cookie dough spread faster during baking reducing total cooking time significantly, reducing, thus, processing time. Cookie quality characteristics are not significantly affected by high pressure processing.     

Effect of the addition of soluble (nutriose,inulin and polydextrose) and insoluble (bamboo,potato and pea) fibres on the quality of sugar‐snap cookies

Dietary fibre intake can help to improve the health of the population. Cookies are one of the most consumed bakery products. The aim of this study was to investigate the influence of different fibres on cookie quality. Soluble fibres (nutriose, inulin and polydextrose) decreased dough consistency favoured cookie spread during baking and produced wider and thinner cookies. In contrast, insoluble fibres (elongated and rounded) showed an opposite trend increasing dough consistency and giving rise to cookies with higher moisture, lower spread factor and higher hardness. Long insoluble fibres gave rise to harder cookies and with lower spread factor. Cookies made with soluble fibres were darker than the control cookie and cookies containing insoluble fibres. Therefore, solubility and shape of insoluble fibres play an important role in cookie quality. Fibre selection will be key to enriched cookies development.     

Effect of Mineral Gluconates on Quality Characteristics of Bread and Cookies

These studies examined the effect of expanded fortification (FNB, 1974), using gluconates of Fe, Zn, Ca, and Mg as the mineral source, on quality characteristics of white pan bread and chocolate chip cookies. Gluconates, including magnesium gluconate, did not affect the yeast activity, dough mixing time, proof time, or dough pH. The pH and subjective quality scores of the breads were also little affected by any of the gluconates. Fortification reduced the specific loaf volumes slightly and also caused, by day 6, a greater firming of the crumb. Gluconates did not affect the subjective quality scores or spread ratios of the cookies, although cookie pH was lowered somewhat. Used singly, test gluconates did not appreciably alter the bread or cookie flavor profile except that cookies containing Zn gluconate were consistently preferred.     

Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream

The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high‐oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo‐scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel.     

The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies

Much research has been done to understand the contribution of different flour constituents to the cookie quality. Most authors agree on the role of starch in cookies, which, although it is the main flour constituent, has a relatively small influence on cookie quality. Flour proteins, which are quantitatively less important than starch, seem to have a more pronounced role in cookie baking. However, in literature, there is no consensus about their role and influence on the product quality. As for starch, there is much more agreement about the role of non-starch polysaccharides and flour lipids. Not only flour, but also other ingredients of the cookie (dough) formula, such as shortening (fat), sugar, and water are important for the quality of the end product. We here provide the different points of view in this area and speculate on the functionality and quality determining properties of flour constituents, sugar, fat, and water and their role and influence during the different stages of cookie baking and on the end quality of sugar-snap cookies.     

Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose

ABSTRACT:  The objective of this study was to investigate the suitability of tagatose, a minimally absorbed prebiotic monosaccharide, as a replacement for sucrose in cookies. A sucrose-containing cookie recipe was prepared as the control. Sucrose was replaced with tagatose at various levels ranging from 25% to 100%. Cookies containing fructose were also prepared for comparison due to the structural similarities between tagatose and fructose. The rheological properties of the dough were measured using texture profile analysis. The baked cookies were evaluated for spread, color, and hardness. For tagatose-containing cookies, the extent of likeness was evaluated by 53 untrained panelists using a 9-point hedonic scale. When sucrose was replaced by tagatose, doughs with similar rheological properties to the control resulted. The tagatose-containing cookies were harder and darker with a lower spread than the control. Sensory data indicated that panelists liked the brown color of the 100% tagatose cookies better than the control, but disliked their sweetness. Overall likeness scores of the control and cookies made by replacing half of the sucrose with tagatose were the same. Tagatose appears to be suitable as a partial replacer for sucrose in cookies based on similar dough properties, cookie properties, and likeness scores. Using tagatose to replace sucrose in foods would reduce the amount of metabolizeable sugars in the diet as well as provide the desirable prebiotic effect.