Quilaqueo Marcela, Iturra Nicole, Contardo Ingrid, Millao Sonia, Morales Eduardo, Rubilar Mónica
Department of Chemical Engineering, Faculty of Engineering and Science, Universidad de La Frontera, Francisco Salazar 01145, Temuco 4811230, Chile.
Scientific and Technological Bioresource Nucleus, BIOREN, Universidad de La Frontera, Avenida Francisco Salazar 01145, Temuco 4811230, Chile.
Gels. 2022 Jul 17;8(7):445. doi: 10.3390/gels8070445.
Fats play multiple roles in determining the desirable characteristics of foods. However, there are health concerns about saturated and trans fats. Bigels have been proposed as a novel fat replacer in foods. This research evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies. Bigels were made with beeswax/canola oil oleogel and sodium alginate and carboxymethylcellulose hydrogels. The results showed that the peroxide value and binding capacity of bigels were affected by the type of hydrogel used. However, their fatty acid profile, -anisidine value, oxidative stability, and texture remained unchanged. Using bigels as fat replacers, cookies were obtained with a hardness similar to those with original shortening, showing the potential of bigels for use in foods.
脂肪在决定食品的理想特性方面发挥着多种作用。然而，人们对饱和脂肪和反式脂肪存在健康担忧。双凝胶已被提议作为食品中的一种新型脂肪替代品。本研究评估了水凝胶类型在双凝胶开发中的作用，该双凝胶将用作曲奇中的脂肪替代品。双凝胶由蜂蜡/菜籽油油凝胶与海藻酸钠和羧甲基纤维素水凝胶制成。结果表明，双凝胶的过氧化值和结合能力受所用的水凝胶类型影响。然而，它们的脂肪酸组成、对茴香胺值、氧化稳定性和质地保持不变。使用双凝胶作为脂肪替代品制作出的曲奇，其硬度与使用原始起酥油制作的曲奇相似，这表明双凝胶在食品应用方面具有潜力。
