Esmaeilinezhad Atefeh, Abbasi Hajar
Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran.
Food Sci Nutr. 2025 Mar 12;13(3):e4649. doi: 10.1002/fsn3.4649. eCollection 2025 Mar.
Water-in-oleogels are structured oils formed using gelators with varying gelation performance. In this study, the production of novel bigels and their consumption as a commercial shortening substitute in croissant formulation to reduce the fat and saturated fatty acid content and produce a healthier product are of concern. Water-in-oleogels of sunflower oil were prepared by consuming different combinations of gelators, monoglyceride, Zein protein (2.5%, 5%, and 7.5%), and Persian gum (0%, 1.5%). After assessing their thermal and rheological properties, they were substituted with shortening in the formulation of croissants to reduce fat and saturated fatty acid content. The qualitative properties of the products were assessed from different perspectives. Water-in-oleogels had solid, viscoelastic gel-like structure, with pseudoplastic behavior and an increase in the Zein concentration in the presence of hydrocolloids enhanced the viscoelastic properties and melting enthalpy of created crystals in the bigel structure. The moisture content and hardness of croissants produced with water-in-oleogels were higher and lower, respectively, than those in the control. Using hydrocolloid next to increasing the Zein concentration decreased the oil release of the product. The croissant prepared using water-in-oleogel containing 2.5% Zein had the lowest density compared to the other samples. The intensity of yellowness, chroma, and browning index were higher in samples produced with water-in-oleogels containing low levels of gelators. The water-in-oleogel prepared with 2.5% Zein was useful in the production of croissants with favorable quality properties and 15% lower fat compared to the control without significant difference in terms of peroxide value. The total volume of the saturated and essential unsaturated fatty acids in the developed product decreased by 47% and increased by 65%, respectively, next to maintaining the aroma, taste, color, and most of the organoleptic properties.
油包水凝胶是使用具有不同凝胶性能的胶凝剂形成的结构化油脂。在本研究中，新型双凝胶的生产及其作为商业起酥油替代品用于羊角面包配方中以降低脂肪和饱和脂肪酸含量并生产更健康产品受到关注。通过使用胶凝剂、甘油单酯、玉米醇溶蛋白（2.5%、5%和7.5%）和波斯胶（0%、1.5%）的不同组合制备向日葵油的油包水凝胶。在评估其热性能和流变性能后，将它们替代羊角面包配方中的起酥油以降低脂肪和饱和脂肪酸含量。从不同角度评估了产品的定性特性。油包水凝胶具有固体、粘弹性的凝胶状结构，表现出假塑性行为，并且在水胶体存在下玉米醇溶蛋白浓度的增加增强了双凝胶结构中生成晶体的粘弹性性能和熔化焓。用油包水凝胶生产的羊角面包的水分含量和硬度分别高于和低于对照。在增加玉米醇溶蛋白浓度的同时使用水胶体降低了产品的油渗出量。与其他样品相比，使用含2.5%玉米醇溶蛋白的油包水凝胶制备的羊角面包密度最低。在使用低水平胶凝剂的油包水凝胶生产的样品中，黄色强度、色度和褐变指数更高。用2.5%玉米醇溶蛋白制备的油包水凝胶可用于生产具有良好品质特性且脂肪含量比对照低15%的羊角面包，而过氧化物值没有显著差异。在保持香气、味道、颜色和大多数感官特性的同时，开发产品中饱和脂肪酸和必需不饱和脂肪酸的总量分别减少了47%和增加了65%。
