Marra Francesco, Lavorgna Arianna, Incarnato Loredana, Malvano Francesca, Albanese Donatella
Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy.
Foods. 2023 Aug 20;12(16):3122. doi: 10.3390/foods12163122.
Palm oil is widely used in the manufacturing of hazelnut-based spreads due to its unique fatty acid and triacylglycerol profile and, thus, its crystallization behaviour, which makes it suitable for use in fat-based spreadable products. An interesting solution that enables the replacement of palm oil is given by oleogels made with high nutritional quality oil. In this study, the influence of the replacement of palm oil with different glycerol monostearate/olive oil-based oleogels, as well as the influence of the different amounts of GMS employed in oleogel preparation, on the oil binding capacity, spreadability, and rheological and sensory parameters of hazelnut cocoa spreads was investigated. A design of experiment (DoE) approach, with the adoption of the D-optimal design, was used to plan the cocoa hazelnut spread formulations, with the aim being to identify the optimal formulation with desirable quality parameters in terms of Casson's viscosity, spreadability, and oil binding capacity. The resulting optimized formulation was identified in a spread characterized by a total replacement of palm oil with an oleogel made of 95% olive oil and 5% GMS.
棕榈油因其独特的脂肪酸和三酰甘油组成，以及由此产生的结晶行为，而被广泛用于制造榛果涂抹酱，这使其适用于基于脂肪的可涂抹产品。由高营养品质油制成的油凝胶提供了一种能够替代棕榈油的有趣解决方案。在本研究中，研究了用不同的单硬脂酸甘油酯/橄榄油基油凝胶替代棕榈油，以及油凝胶制备中使用的不同量的单硬脂酸甘油酯（GMS），对榛果可可涂抹酱的油结合能力、涂抹性、流变学和感官参数的影响。采用实验设计（DoE）方法，通过D - 最优设计来规划可可榛果涂抹酱配方，目的是确定在卡森粘度、涂抹性和油结合能力方面具有理想质量参数的最佳配方。最终确定的优化配方是一种涂抹酱，其特点是用由95%橄榄油和5% GMS制成的油凝胶完全替代了棕榈油。
