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dc.contributor.author
Giacomozzi, Anabella Soledad  
dc.contributor.author
Carrin, Maria Elena  
dc.contributor.author
Palla, Camila Andrea  
dc.date.available
2023-07-21T14:45:55Z  
dc.date.issued
2022-12  
dc.identifier.citation
Giacomozzi, Anabella Soledad; Carrin, Maria Elena; Palla, Camila Andrea; Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile; Springer; Journal of the American Oil Chemists Society; 100; 4; 12-2022; 343-349  
dc.identifier.issn
0003-021X  
dc.identifier.uri
http://hdl.handle.net/11336/204772  
dc.description.abstract
Most shortenings used in baked products are solid fats high in saturated fatty acids that may also contain trans fatty acids, which are nutritionally unhealthy. Successful solid fat replacement requires maintaining not only the physicochemical properties, but also the sensory quality of the products. In this study, the sensory properties and lipid profile of muffins formulated with a previously optimized monoglyceride oleogel were compared with those of muffins made with a commercial margarine (Control). Untrained consumers (n = 130) evaluated the effect of the fat replacement on several sensory attributes using a 5-point hedonic scale. In comparison with the Control, the oleogel-based muffin (Mo) scored similarly for flavor and sponginess, but rated significantly higher for appearance and color. Based on overall quality score, consumers liked Mo more than the Control. The reformulated muffins had a significantly improved lipid profile, with a 68% reduction in saturated fats and an almost 4-fold increase in monounsaturated fats. This study supports the use of monoglyceride oleogels as full-fat substitutes to develop healthier bakery products, maintaining or improving consumer acceptance. It is expected that the promising results presented here will help the food industry to accelerate the transition from conventional solid fats to oleogels.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
CONSUMER ACCEPTANCE  
dc.subject
FAT REPLACER  
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LIPID PROFILE  
dc.subject
MUFFIN  
dc.subject
OLEOGEL  
dc.subject
SENSORY PROPERTIES  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2023-07-07T18:24:02Z  
dc.journal.volume
100  
dc.journal.number
4  
dc.journal.pagination
343-349  
dc.journal.pais
Alemania  
dc.journal.ciudad
Berlín  
dc.description.fil
Fil: Giacomozzi, Anabella Soledad. 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  
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  
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  
dc.journal.title
Journal of the American Oil Chemists Society  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/aocs.12674  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://aocs.onlinelibrary.wiley.com/doi/10.1002/aocs.12674