Chen Xiaohan, Lan Dongming, Li Daoming, Wang Weifei, Wang Yonghua
Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
Curr Res Food Sci. 2024 May 15;8:100770. doi: 10.1016/j.crfs.2024.100770. eCollection 2024.
The objective of this work was to completely replace margarine with peanut diacylglycerol oil/ethyl cellulose-glycerol monostearate oleogel (DEC/GMS) oleogel, and evaluate its effect on starch digestibility of cakes. The in vitro digestibility analysis demonstrated that the DEC/GMS-6 cake exhibited a 26.36% increase in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cakes formulated with margarine. The increased SDS and RS contents might mainly be due to the hydrophobic nature of OSA-wheat flour, which could promote the formation of lipid-amylose complexes with GMS and peanut diacylglycerol oil. XRD pattern suggested that the presence of GMS in DEC-based oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of GMS resulted in a significant increase in gelatinization enthalpy, rising from 249.7 to 551.9 J/g, which indicates an improved resistance to gelatinization. The FTIR spectra indicated that the combination of GMS could enhance the hydrogen bonding forces and short-range ordered structure in DEC-based cakes. The rheological analysis revealed that an increase in GMS concentration resulted in enhanced viscoelasticity of DEC-based cake compared to TEC-based cakes. The DEC-based cakes exhibited a more satisfactory texture profile and higher overall acceptability than those of TEC-based cakes. Overall, these findings demonstrated that the utilization of DEC-based oleogel presented a viable alternative to commercial margarine in the development of cakes with reduced starch digestibility.
本研究的目的是用花生二酰基甘油油/乙基纤维素-单硬脂酸甘油酯油凝胶（DEC/GMS）完全替代人造黄油，并评估其对蛋糕淀粉消化率的影响。体外消化率分析表明，与用人造黄油制作的蛋糕相比，DEC/GMS-6蛋糕的慢消化淀粉（SDS）和抗性淀粉（RS）含量增加了26.36%。SDS和RS含量的增加可能主要归因于辛烯基琥珀酸酐（OSA）-小麦粉的疏水性，其可促进与GMS和花生二酰基甘油油形成脂质-直链淀粉复合物。X射线衍射（XRD）图谱表明，基于DEC的油凝胶中GMS的存在促进了脂质-直链淀粉复合物的形成。差示扫描量热法（DSC）分析显示，添加GMS导致糊化焓显著增加，从249.7 J/g升至551.9 J/g，这表明抗糊化能力提高。傅里叶变换红外光谱（FTIR）表明，GMS的组合可增强基于DEC的蛋糕中的氢键力和短程有序结构。流变学分析表明，与基于TEC的蛋糕相比，GMS浓度的增加导致基于DEC的蛋糕的粘弹性增强。基于DEC的蛋糕比基于TEC的蛋糕表现出更令人满意的质地特征和更高的总体可接受性。总体而言，这些研究结果表明，在开发淀粉消化率降低的蛋糕时，使用基于DEC的油凝胶是商业人造黄油的可行替代品。
