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Evaluation of grapeseed oil-candelilla wax oleogels as a shortening replacer for baked foods
The overconsumption ofsolid fatssuch as butter and shortening can cause health concernsrelated to cardiovascular diseases due to their high levels of saturated fatty acids. Therefore many researchers have madea great deal of effort to develop solid fat replacers. In this study, grape seed oil-candelila wax oleogelswere prepared and evaluated as a replacer for shortening in baked goods (specifically muffins). Muffin batters with increasing levels of oleogels exhibited lower viscosity. The reduced porosity of muffins by the shortening replacementwith oleogels could be expected from higherspecificgravity and lowerspecific volume. A stress relaxation test showed that more shortening replacement with oleogels produced muffins with a harder and springier texture. However, the use of the oleogels as a shortening replacer as a ratio of 1:3 by weight was effective in producing muffins with comparable quality attributes to the control with shortening. The ratio of saturatedto unsaturated fatty acids was significantly decreased from 2.81 to0.41 when shortening was replaced with oleogels. Hence, this study showed the possibility of oleogels as shortening replacement in the food industries. The use of oleogels instead of solid fat presents possible opportunities to formulate healthier bakerygoods.
