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.
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.
Food Chem. 2022 May 30;377:131966. doi: 10.1016/j.foodchem.2021.131966. Epub 2021 Dec 29.
In this paper, the correlation between microstructure and physical properties of emulsifier based oleogels and qualities of cookies, as well as the key factors affecting cookies hardness was studied by using four kinds of food-grade emulsifiers with different concentrations. Monoacylglycerol (MAG) and sorbitan monostearate (SPAN) cookies showed similar hardness and L*, a*, b* to those of shortening cookies, in the concentration range of 6-15% and 12-18%, respectively, and their cross sections are uniformly porous. The solid fat content and α crystals content of emulsifier based oleogels showed no significant effect on cookie hardness. Besides, oleogel cookies prepared with emulsifier gelators with higher hydrophile-lipophile balance value showed lower hardness. In the results, higher shear viscosity (at 25 °C) of emulsifier based oleogels were determined to be the key factor for softer cookies. This study provides theoretical support for the quality control of novel cookies with emulsifier based oleogels.
本文通过使用四种不同浓度的食品级乳化剂，研究了基于乳化剂的油凝胶的微观结构和物理性质与饼干品质之间的相关性，以及影响饼干硬度的关键因素。单甘酯（MAG）和山梨醇单硬脂酸酯（SPAN）饼干在 6-15%和 12-18%的浓度范围内，其硬度和 L*、a*、b*值与起酥油饼干相似，且其横截面均呈均匀多孔状。基于乳化剂的油凝胶的固体脂肪含量和α晶体含量对饼干硬度没有显著影响。此外，亲水亲油平衡值较高的乳化剂凝胶剂制备的油凝胶饼干硬度较低。结果表明，较高的乳化剂油凝胶的剪切黏度（25°C）是使饼干更软的关键因素。本研究为新型基于乳化剂的油凝胶饼干的质量控制提供了理论支持。
