National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China.
Food Chem. 2021 Sep 15;356:129667. doi: 10.1016/j.foodchem.2021.129667. Epub 2021 Mar 23.
In this paper, different types of oleogels were prepared by five gelators including hydroxypropyl methyl cellulose (HPMC), monoacylglycerol (MAG), sodium stearyl lactate (SSL), rice bran wax (RBW) and beeswax (BW), and their applications in cookies were compared. Texture, microstructure, and colour results showed that MAG, RBW and shortening based cookies had similar hardness, porous structure, and L*, a*, b*. MAG and RBW exhibited excellent rheological properties similar to shortening. Regarding the consumer sensory evaluation of cookies, RBW, MAG and shortening had similar scores of 3.9, 4.3 and 4.1, respectively. For wax-based oleogels, the higher the content of β' crystal and solid fat content (SFC), the lower the hardness of cookies, but the cookies hardness of emulsifier based oleogels do not depend on β' content and SFC. This paper confirmed the best gelators for cookies, and provided a reference for developing the oleogels to match the quality of shortening in cookies.
本文制备了五种凝胶剂（羟丙基甲基纤维素（HPMC）、单甘酯（MAG）、硬脂酰乳酸钠（SSL）、米糠蜡（RBW）和蜂蜡（BW））的不同类型的油凝胶，并比较了它们在饼干中的应用。质构、微观结构和颜色结果表明，MAG、RBW 和起酥油基饼干具有相似的硬度、多孔结构和 L*、a*、b*。MAG 和 RBW 表现出与起酥油相似的优异流变性能。关于消费者对饼干的感官评价，RBW、MAG 和起酥油的评分分别为 3.9、4.3 和 4.1。对于基于蜡的油凝胶，β'晶体和固体脂肪含量（SFC）越高，饼干的硬度越低，但基于乳化剂的油凝胶的饼干硬度不取决于β'含量和 SFC。本文确定了最适合饼干的凝胶剂，为开发与饼干中起酥油质量相匹配的油凝胶提供了参考。
