Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration
Abstract Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleog...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Onacik-Gür, Sylwia [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2019 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 57(2019), 5 vom: 30. Nov., Seite 1609-1618 |
|---|---|
| Übergeordnetes Werk: |
volume:57 ; year:2019 ; number:5 ; day:30 ; month:11 ; pages:1609-1618 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-019-04193-8 |
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OLC2028441240 |
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| 520 | |a Abstract Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample. | ||
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10.1007/s13197-019-04193-8 doi (DE-627)OLC2028441240 (DE-He213)s13197-019-04193-8-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Onacik-Gür, Sylwia verfasserin (orcid)0000-0001-7545-2739 aut Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample. Oleogels Short-dough biscuits Texture Oil migration Żbikowska, Anna aut Enthalten in Journal of food science and technology Springer India, 1964 57(2019), 5 vom: 30. Nov., Seite 1609-1618 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:57 year:2019 number:5 day:30 month:11 pages:1609-1618 https://doi.org/10.1007/s13197-019-04193-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 57 2019 5 30 11 1609-1618 |
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10.1007/s13197-019-04193-8 doi (DE-627)OLC2028441240 (DE-He213)s13197-019-04193-8-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Onacik-Gür, Sylwia verfasserin (orcid)0000-0001-7545-2739 aut Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample. Oleogels Short-dough biscuits Texture Oil migration Żbikowska, Anna aut Enthalten in Journal of food science and technology Springer India, 1964 57(2019), 5 vom: 30. Nov., Seite 1609-1618 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:57 year:2019 number:5 day:30 month:11 pages:1609-1618 https://doi.org/10.1007/s13197-019-04193-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 57 2019 5 30 11 1609-1618 |
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10.1007/s13197-019-04193-8 doi (DE-627)OLC2028441240 (DE-He213)s13197-019-04193-8-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Onacik-Gür, Sylwia verfasserin (orcid)0000-0001-7545-2739 aut Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample. Oleogels Short-dough biscuits Texture Oil migration Żbikowska, Anna aut Enthalten in Journal of food science and technology Springer India, 1964 57(2019), 5 vom: 30. Nov., Seite 1609-1618 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:57 year:2019 number:5 day:30 month:11 pages:1609-1618 https://doi.org/10.1007/s13197-019-04193-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 57 2019 5 30 11 1609-1618 |
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10.1007/s13197-019-04193-8 doi (DE-627)OLC2028441240 (DE-He213)s13197-019-04193-8-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Onacik-Gür, Sylwia verfasserin (orcid)0000-0001-7545-2739 aut Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration 2019 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2019 Abstract Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample. Oleogels Short-dough biscuits Texture Oil migration Żbikowska, Anna aut Enthalten in Journal of food science and technology Springer India, 1964 57(2019), 5 vom: 30. Nov., Seite 1609-1618 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:57 year:2019 number:5 day:30 month:11 pages:1609-1618 https://doi.org/10.1007/s13197-019-04193-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4219 58.00 VZ AR 57 2019 5 30 11 1609-1618 |
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Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration |
| abstract |
Abstract Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample. © Association of Food Scientists & Technologists (India) 2019 |
| abstractGer |
Abstract Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample. © Association of Food Scientists & Technologists (India) 2019 |
| abstract_unstemmed |
Abstract Short-dough biscuits are popular snacks. Unfortunately, fat used in most of these products has low nutritional value due to the high content of saturated fatty acids. The most popular fat used in bakery products is palm oil. In this work high-oleic rapeseed oil was used in the form of oleogels structured by waxes (canelilla, rice bran, yellow and white beeswax), monoacyloglicerols and ethylcelullose. In this form oil keeps nutritional value and has solid consistency. Obtained oleogels were significantly different than palm oil in terms of texture and viscosity. However, using oleogel with 5% of monoacylglicerols, as a shortening let to obtain biscuits with similar properties to control sample (with palm oil). Addition of 2 and 3% of candelilla wax, 8% of ethylcelullose, 2% of rice bran wax and 5% of monoacylglicerols allowed to get products from which lipid fraction migration was similar or smaller then from control sample. © Association of Food Scientists & Technologists (India) 2019 |
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| title_short |
Effect of high-oleic rapeseed oil oleogels on the quality of short-dough biscuits and fat migration |
| url |
https://doi.org/10.1007/s13197-019-04193-8 |
| remote_bool |
false |
| author2 |
Żbikowska, Anna |
| author2Str |
Żbikowska, Anna |
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| doi_str |
10.1007/s13197-019-04193-8 |
| up_date |
2024-07-03T18:48:10.034Z |
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7.399787 |