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dc.contributor.author
Palla, Camila Andrea
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dc.contributor.author
Wasinger, María Florencia
dc.contributor.author
Carrin, Maria Elena
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dc.date.available
2021-03-01T14:54:48Z
dc.date.issued
2020-10-04
dc.identifier.citation
Palla, Camila Andrea; Wasinger, María Florencia; Carrin, Maria Elena; Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 2020; 4-10-2020; 1-34
dc.identifier.issn
0022-5142
dc.identifier.uri
http://hdl.handle.net/11336/126973
dc.description.abstract
BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with liquid oil without affecting the final product properties. This research studied the formulation and characterization of FCs for sandwich cookies using monoglyceride oleogel as fat material. RESULTS: FC formulated with 260 g kg−1 oleogel showed viscoelastic moduli values that did not differ significantly from those measured in a filling cream of commercial sandwich cookies (FC-CSCs) used as reference. The oil binding capacity of the FCs decreased with the increase of oleogel content. The increase of the oleogel amount in the formulation produced a decrease in hardness but an increase in adhesiveness and cohesiveness. Hardness, adhesiveness, and cohesiveness ranged from 0.66 to 3.48 N, 0.44 to 0.86 N s, and 0.07 to 0.29, respectively. When FCs were used for assembling cookies into sandwiches, an oil loss of about 9 g kg−1 FC after 21 days of storage was found in FCs containing 220 and 260 g kg−1 oleogel. The nutritional improvement due to the use of oleogel in FCs led to a reduction in saturated fatty acids between 64.5% and 35.2% and from 1.0 to 0.0% trans fatty acids in comparison with FC-CSC. CONCLUSION: Full fat replacement with monoglyceride oleogel in FC formulations allows the obtention of products with good quality and some similar characteristics to those obtained for FC-CSC, with the added benefit of a healthier nutritional profile. © 2020 Society of Chemical Industry.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
John Wiley & Sons Ltd
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dc.rights
info:eu-repo/semantics/embargoedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
COOKIES
dc.subject
FAT REPLACER
dc.subject
FILLING CREAM
dc.subject
OLEOGELS
dc.subject
TEXTURAL PROPERTIES
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-02-18T15:18:47Z
dc.journal.volume
2020
dc.journal.pagination
1-34
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Palla, Camila Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Wasinger, María Florencia. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.journal.title
Journal of the Science of Food and Agriculture
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dc.rights.embargoDate
2021-03-04
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/jsfa.10863
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/jsfa.10863
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