Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology |
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| Authors: | Thais L T da Silva Kamila F Chaves Gabriel D Fernandes Juliana B Rodrigues Helena M A Bolini Daniel B Arellano |
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| Affiliation: | 1. Department of Food Technology, Faculty of Food Engineering, University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, ZIP 13083‐862, Campinas, SP, Brazil;2. Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (Unicamp), Cidade Universitária Zeferino Vaz, ZIP 13083‐862, Campinas, SP, Brazil |
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| Abstract: | Margarines and spreads contribute greatly to the intake of saturated and trans fats in the diet. Therefore, the objective of this work was to produce margarines using the oleogel technology and to verify the physical, thermal, oxidative, and sensorial properties of this product during six months of shelf life, comparing it with commercial margarine. When compared with commercial margarine, the oleogel margarine showed similar color results. Due to the different structural shape, the results of microstructure and the melting curve were differentiated, but this indicated a structure more resistant to temperature oscillations and an overall softer product. However, the sensorial difference between the samples was easily detected by the consumers, mainly with respect to the parameters of taste, texture, and overall impression. It was concluded that it is possible to produce margarines using the oleogel technology, which display good physical properties, similar shelf life, and improved nutritional characteristics. |
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| Keywords: | Oleogel Margarine Sensory Oxidative stability |
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