Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Access Rights
info:eu-repo/semantics/openAccess
Abstract
Oleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent. A variety of physicochemical analyses were done to evaluate the quality of oleogel, including peroxide value, iodine value, saponification value, fatty acid, rheological parameters and firmness. Different percentages of oleogel, ranging from 0% to 75%, were used to substitute margarine in cookies. The cookies' quality was evaluated using proximate analysis, color analysis, texture analysis, calorific value, and sensory analysis. The study yielded substantial results by finding the ideal margarine-to-oleogel mix ratio, allowing for the manufacturing of highquality cookies with a greater degree of unsaturation. Cookies with oleogel showed higher levels of unsaturation and better properties, making them the preferred option among consumers.
Description
Keywords
Oleogel, Sunflower oil, Corn oil, Beeswax, Oleogelator, Margarine, Cookies
Journal or Series
Food Chemistry-X
WoS Q Value
N/A
Scopus Q Value
Q1
Volume
23
