Leahu Ana, Ghinea Cristina, Ropciuc Sorina, Damian Cristina
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Gels. 2025 Jan 7;11(1):46. doi: 10.3390/gels11010046.
The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively. The textural and rheological properties of the oleogel dough samples were analyzed using the PertenTVT-6700 texturometer (Perten Instruments, Sweden) and the Haake rheometer. The results showed an increase in the hardness of cookie doughs with oleogels. The values of the elastic component (G') and the viscous component (G″) increased, which means that the oleogels used affected the rheological behavior at 25 °C, causing an increase in the dough consistency. Sensory attributes, texture, and color parameters of cookies with oleogels were determined. The cookies' hardness increased significantly from 4409.83 ± 0.13 g (control sample) to 7085.33 ± 0.15 g in the cookie sample prepared with hemp oil sitosterol oleogel, whereas the sample with candelilla wax had the lowest hardness value of 4048.09 ± 0.14 g. The color of the oleogel cookies was darker than that of the control cookies. The cookie sample with hemp oil and beeswax oleogel was the most appreciated by the evaluators among the oleogel cookie samples. The findings suggest that hemp seed oil oleogel is an effective fat substitute in cookies, promoting the application of this vegetable oil in food products.
通过用人造奶油替代物油凝胶来降低曲奇饼干中饱和脂肪的含量，可生产出更健康的产品。在本研究中，对以油凝胶作为主要人造奶油替代品配制的曲奇饼干的流变学和质地特性进行了评估。分别用四种蜡：蜂蜡（BW）、巴西棕榈蜡（CW）、小烛树蜡（DW）、米糠蜡（RW）以及三种油凝胶剂：植物甾醇（S）、豌豆蛋白（PP）和黄原胶（XG）对大麻籽油进行油凝胶化处理。使用PertenTVT - 6700质构仪（瑞典Perten仪器公司）和哈克流变仪分析油凝胶面团样品的质地和流变特性。结果表明，含油凝胶的曲奇饼干面团硬度增加。弹性成分（G'）和粘性成分（G″）的值增加，这意味着所使用的油凝胶在25℃时影响了流变行为，导致面团稠度增加。测定了含油凝胶曲奇饼干的感官属性、质地和颜色参数。含大麻油植物甾醇油凝胶制备的曲奇饼干样品硬度从4409.83±0.13克（对照样品）显著增加到7085.33±0.15克，而含小烛树蜡的样品硬度值最低，为4048.09±0.14克。油凝胶曲奇饼干的颜色比对照曲奇饼干深。在油凝胶曲奇饼干样品中，含大麻油和蜂蜡油凝胶的曲奇饼干样品最受评价者喜爱。研究结果表明，大麻籽油凝胶是曲奇饼干中一种有效的脂肪替代品，有助于这种植物油在食品中的应用。
