Zulfiqar Aqsa, Shabbir Muhammad Asim, Tahir Fizza, Khan Moazzam Rafiq, Ahmed Waqar, Yıkmış Seydi, Manzoor Muhammad Faisal, Abdi Gholamreza, Aadil Rana Muhammad
National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Turkiye.
Food Chem X. 2024 Jul 19;23:101676. doi: 10.1016/j.fochx.2024.101676. eCollection 2024 Oct 30.
Oleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent. A variety of physicochemical analyses were done to evaluate the quality of oleogel, including peroxide value, iodine value, saponification value, fatty acid, rheological parameters and firmness. Different percentages of oleogel, ranging from 0% to 75%, were used to substitute margarine in cookies. The cookies' quality was evaluated using proximate analysis, color analysis, texture analysis, calorific value, and sensory analysis. The study yielded substantial results by finding the ideal margarine-to-oleogel mix ratio, allowing for the manufacturing of high-quality cookies with a greater degree of unsaturation. Cookies with oleogel showed higher levels of unsaturation and better properties, making them the preferred option among consumers.
油凝胶对产品的感官特性、质地和保质期有显著影响。本研究的目的是通过将玉米油和葵花籽油混合，并使用蜂蜡作为结构剂来制备油凝胶。进行了各种物理化学分析以评估油凝胶的质量，包括过氧化值、碘值、皂化值、脂肪酸、流变学参数和硬度。使用0%至75%的不同比例的油凝胶替代曲奇中的人造黄油。通过近似分析、颜色分析、质地分析、热值分析和感官分析来评估曲奇的质量。该研究通过找到理想的人造黄油与油凝胶混合比例取得了显著成果，从而能够生产出具有更高不饱和程度的高质量曲奇。含有油凝胶的曲奇表现出更高的不饱和水平和更好的特性，使其成为消费者的首选。
