Food Science Lab and Pilot Plant, Tecnológico Nacional de México/TES Ecatepec, Ecatepec de Morelos, Estado de México, México.
Biochemical Engineering Department, ENCB-Zacatenco, Instituto Politécnico Nacional, Gustavo A. Madero, México City, México.
Food Sci Technol Int. 2024 Jul;30(5):428-438. doi: 10.1177/10820132231153500. Epub 2023 Jan 26.
In baked products, such as muffins, the fat reduction to decrease the caloric content is important without detrimental effects on product quality. Among the fat replacers, emulsion-filled gels imply lower fat depending on the oil fraction. The objective of this work was to replace soybean oil in muffins formulation with two different emulsion-filled gels, containing candelilla wax oleogel or ethylcellulose oleogel as oil fraction, to enhance nutritional quality. Colour, texture, crumb quality, moisture, fat, and protein were analysed. Emulsion-filled gels samples resulted in a darker colour, and a more hard and resilient texture, as a reflection of lower cells number developed in crumbs during baking; but there was a lower fat and an increase in protein content. Emulsion-filled gels with candelilla wax as oil fraction are a alternative to decrease caloric content without compromising the energetic values of the foods.
在烘焙产品（如松饼）中，减少脂肪以降低热量含量而不影响产品质量非常重要。在脂肪替代品中，乳状液填充凝胶根据油分含量意味着更低的脂肪。本工作的目的是用两种不同的乳状液填充凝胶（含有小烛树蜡油凝胶或乙基纤维素油凝胶作为油分）代替松饼配方中的大豆油，以提高营养质量。分析了颜色、质地、面包屑质地、水分、脂肪和蛋白质。乳状液填充凝胶样品的颜色更深，质地更硬更有弹性，这反映了在烘焙过程中小烛树蜡油凝胶或乙基纤维素油凝胶的面包屑中形成的细胞数量较少；但脂肪含量较低，蛋白质含量增加。含有小烛树蜡作为油分的乳状液填充凝胶是降低卡路里含量的一种替代方法，而不会影响食品的能量值。
