Scholarly record
EVALUATION OF THE CHARACTERISTICS OF OLEOGELS BASED ON CARNAUBA WAX AND THE ROLE OF THEIR ADDITION IN THE WHEAT DOUGH
Abstract
Different oleogels were obtained from olive oil (OL), grape seed oil (GO), sunflower oil (SO), walnut oil (WO) and hemp oil (HO) using carnauba wax as a gelling at different concentrations of 5%, 7%, and 9% (w/w). The physical characteristics of the oleogels obtained, such as oil binding capacity (OBC), peroxide index (IP) and color, were determined. From a structural point of view, the oleogels were further investigated by Fourier transform infrared spectroscopy (FT-IR). It was found that a higher concentration of oleogelator resulted in a denser structure of the oleogels, which provided a stronger oil retention capacity in the structure. The use of oleogels with carnauba wax in wheat flour dough was analyzed from a rheological point of view using a rheofermentometer device. The Rheofermentometer parameters namely the total CO2 volume production (VT, mL), maximum height of gaseous production (H-m, mm), volume of the gas retained in the dough at the end of the test (VR, mL) and retention coefficient (CR, %) were determined. According to our data, all the oleogel additions contributed to the formation of stable dough. Generally, compared to the control sample (prepared only from wheat flour) the dough rheological properties during fermentation have been improved by oleogels addition in wheat flour.
Publication Impact Profile
Publication details
References14
Pipoyan, D., Stepanyan, S., Stepanyan, S., Beglaryan, M., Costantini, L., Molinari,R., Merendino, N., The effect of trans fatty acids on human health: regulation andconsumption patterns, Foods, vol. 10, 2452, 2021. DOI: 10.3390/foods10102452
Demirkesen, I., Mert, B., Recent developments of oleogel utilizations in bakeryproducts, Critical Reviews in Food Science and Nutrition, vol. 16 (4), pp. 2460-2478,2020. DOI: 10.1080/10408398.2019.1649243
Ropciuc, S., Dranca, F., Oroian, M.A., Leahu, A., Codina, G.G., Prisacaru, A.E.,Structuring of cold pressed oils: Evaluation of the physicochemical characteristics andmicrostructure of white beeswax oleogels, Gels, vol. 9, 216, 2023. DOI: 10.3390/gels9030216
Wijarnprecha, K., Aryusuk, K., Santiwattana, P., Sonwai, S., & Derick, R., Structureand rheology of oleogels made from rice bran wax and rice bran oil, Food ResearchInternational, vol. 112, p.p. 199�208, 2018. DOI: 10.1016/j.foodres.2018.06.005
Khiabania, A.A., Tabibiazarb, M., Roufegarinejada, L., Hamishehkarc, H.,Alizadeha, A., Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger, Food Chemistry, vol.333, 127446, 2020. DOI: 10.1016/j.foodchem.2020.127446
Andrea, C., Freitas, S. D., Henrique, P., Sousa, M. D., Soares, D. J., Ytalo, J.,...Guedes, F., Carnauba wax uses in food � A review. Food Chemistry, vol. 291, pp. 38�48, 2019. DOI: 10.1016/j.foodchem.2019.03.133
Thakur, D., Singh, A., Prabhakar, P.K., Meghwal, M., Upadhyay, A., Optimizationand characterization of soybean oil-carnauba wax oleogel, LWT-Food Science andTechnology, vol.157, 113108, 2022. DOI: 10.1016/j.lwt.2022.113108
Park C, Bemer HL, Maleky F., Oxidative stability of rice bran wax oleogels and anoleogel cream cheese product. Journal of American Oil of Chemical Society, vol. 95,pp. 1267�1275, 2018. DOI: 10.1002/aocs.12095
Thakur, D., Singh, A., Suhag, R., Dhiman A., Chauhan, D.S., Oleogelation based onplant waxes: characterization and food applications, Journal of Food Sciences andTechnology, vol. 60, pp. 2927�2944, 2023. DOI: 10.1007/s13197-023-05786-0
Roufegarinejad, L., Dehghani, S., Bakhshi, S., Toker, O.S., Pirouzian, H.R.,Khiabani, A.H., Oleogelation of sunflower-linseed oils with carnauba wax as aninnovative strategy for shortening substitution in cakes, Food Chemistry, vol. 437, part1, 137745, 2024. DOI: 10.1016/j.foodchem.2023.137745
Noonim, P., Rajasekaran, B., Venkatachalam, K., Structural characterization andperoxidation stability of palm oil-based oleogel made with different concentrations ofcarnauba wax and processed with ultrasonication, Gels, vol. 8, 763, 2022. DOI: 10.3390/gels8120763
Ogutcu M., Yilmaz E., Comparison of the pomegranate seed oil organogels ofcarnauba wax and monoglyceride, Journal of Applied of Polymer Science, vol. 132,41343, 2015. DOI: 10.1002/app.41343
Pareyt, B., Finnie, S.M., Putseys, J.A., Delcour, J.A., Lipids in bread making:Sources, interactions, and impact on bread quality, Journal of Cereal Science, vol. 54,pp.266-279, 2011. DOI: 10.1016/j.jcs.2011.08.011
Jung, D., Oh, I., Lee, J., Lee, S., Utilization of butter and oleogel blends in sweetpan bread for saturated fat reduction: Dough rheology and baking performance, LWTFood Science and Technology, vol. 125, 109194, 2020. DOI: 10.1016/j.lwt.2020.109194
View or Download full articleAccess options
SWS access login
Login as SWS Scientific CommitteeLogin as SWS Scientific PartnerLogin as SWS AuthorAuthors and approved SWS contributors will read and export their own linked papers after identity matching by SWS profile, email and SGEM GlobalID.
For librarian assistance: [email protected]
Purchase Instant Access
- Article can be downloaded after successful payment.
- Article may be used according to SWS library access terms.
- Article cannot be redistributed.