Long–Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Oleogel Preparation
2.3. Cookies Preparation
2.4. Fatty Acid Profile
2.5. Peroxide Value (PV)
2.6. Scanning Electron Microscopy (SEM) of Cookies
2.7. The Content of Total Starch
2.8. In Vitro Digestibility
2.9. X–ray Diffraction (XRD)
2.10. Differential Scanning Calorimeter (DSC)
2.11. Fourier Transform Infrared (FTIR) Spectroscopy
2.12. Statistical Analysis
3. Results and Discussion
3.1. Fatty Acid Composition of Stortening and Oleogels
3.2. Microstructure of Cookies
3.3. Oxidative Stability of Cookies
3.4. The Digestibility of Cookies
3.5. The Fundamental Mechanism of Oleogel on the Cookies Digestibility
3.5.1. Crystalline Structure of Cookies
3.5.2. Gelatinization Properties of Cookies
3.5.3. FTIR Spectra of Cookies
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sample | Shortening | ODO | ODS | OCW | OCW/ODS–15 | OCW/ODS–25 | OCW/ODS–35 | |
---|---|---|---|---|---|---|---|---|
Fatty acid composition (%) | C6–15:0 | 27.23 ± 0.01 a | – | – | – | – | – | – |
C16:0 | 32.48 ± 0.01 a | 12.82 ± 0.03 g | 20.24 ± 0.03 b | 13.36 ± 0.02 f | 13.90 ± 0.03 e | 14.26 ± 0.04 d | 14.52 ± 0.06 c | |
C16:1 | 2.16 ± 0.01 a | 0.91 ± 0.09 b | 0.83 ± 0.05 c | 0.91 ± 0.02 b | 0.91 ± 0.01 b | 0.9 ± 0.01 b | 0.91 ± 0.01 b | |
C18:0 | 10.12 ± 0.02 a | 3.08 ± 0.01 g | 5.17 ± 0.01 b | 3.23 ± 0.02 f | 3.39 ± 0.01 e | 3.47 ± 0.03 d | 3.55 ± 0.02 c | |
C18:1n9t | 3.73 ± 0.01 a | – | – | – | – | – | – | |
C18:1n9c | 20.65 ± 0.02 g | 69.69 ± 0.01 a | 63.26 ± 0.01 f | 69.29 ± 0.00 b | 68.72 ± 0.05 c | 68.37 ± 0.01 d | 68.2 ± 0.01 e | |
C18:2n6c | 1.11 ± 0.01 g | 11.8 ± 0.01 a | 8.83 ± 0.12 f | 11.5 ± 0.03 b | 11.42 ± 0.02 c | 11.24 ± 0.02 d | 11.09 ± 0.01 e | |
C20:0 | – | 0.44 ± 0.02 d | 0.65 ± 0.02 a | 0.46 ± 0.01 c | 0.48 ± 0.00 b | 0.48 ± 0.00 b | 0.49 ± 0.01 b | |
C20:1 | 1.33 ± 0.01 a | 1.27 ± 0.02 b | 0.96 ± 0.01 e | 1.24 ± 0.02 c | 1.24 ± 0.01 c | 1.22 ± 0.01 cd | 1.21 ± 0.00 d | |
Fatty acid total amount (%) | SFA | 69.83 ± 0.03 a | 16.34 ± 0.02 g | 26.06 ± 0.01 b | 17.05 ± 0.04 f | 17.77 ± 0.02 e | 18.21 ± 0.02 d | 18.21 ± 0.03 c |
MUFA | 27.87 ± 0.02 g | 71.87 ± 0.11 a | 65.05 ± 0.04 f | 71.44 ± 0.03 b | 70.87 ± 0.04 c | 70.5 ± 0.01 d | 70.32 ± 0.01 e | |
PUFA | 1.11 ± 0.01 g | 11.8 ± 0.01 a | 8.83 ± 0.10 f | 11.5 ± 0.03 b | 11.42 ± 0.02 c | 11.24 ± 0.02 d | 11.09 ± 0.01 e | |
Nutritional indexes | PUFA/SFA | 1.59 ± 0.02 | 72.20 ± 0.01 | 33.89 ± 0.45 | 67.47 ± 0.31 | 64.25 ± 0.06 | 61.73 ± 0.14 | 59.78 ± 0.25 |
TFA | 3.73 ± 0.01 | – | – | – | – | – | – |
Sample | RDS | SDS | RS |
---|---|---|---|
shortening | 28.70 ± 1.01 d | 22.70 ± 0.95 d | 48.53 ± 0.71 b |
OCW | 31.63 ± 0.91 b | 25.53 ± 0.74 c | 42.37 ± 0.85 de |
OCW/ODS–5 | 34.97 ± 0.72 a | 21.57 ± 0.95 d | 43.50 ± 0.90 d |
OCW/ODS–15 | 32.90 ± 0.75 a | 24.57 ± 0.75 c | 42.57 ± 0.86 de |
OCW/ODS–25 | 19.47 ± 0.86 e | 28.77 ± 0.46 b | 46.10 ± 0.70 c |
OCW/ODS–35 | 16.73 ± 0.96 f | 37.30 ± 0.91 a | 51.67 ± 0.85 a |
Sample | To (°C) | Tp (°C) | Tc (°C) | ∆Hm (J/g) |
---|---|---|---|---|
shortening | 73.20 | 80.00 | 85.50 | 2.77 |
OCW | – | – | – | – |
OCW/ODS–5 | 81.90 | 83.30 | 86.20 | 0.90 |
OCW/ODS–15 | 86.40 | 91.50 | 93.90 | 1.17 |
OCW/ODS–25 | 69.70 | 76.60 | 85.30 | 67.78 |
OCW/ODS–35 | 52.60 | 80.00 | 92.10 | 437.70 |
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Chen, X.; Chen, X.; Li, D.; Wang, W. Long–Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies. Foods 2024, 13, 2589. https://doi.org/10.3390/foods13162589
Chen X, Chen X, Li D, Wang W. Long–Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies. Foods. 2024; 13(16):2589. https://doi.org/10.3390/foods13162589
Chicago/Turabian StyleChen, Xiaohan, Xiaoxia Chen, Daoming Li, and Weifei Wang. 2024. "Long–Chain Saturated Fatty Acids in Olive Diacylglycerol Stearin Enhances Resistant Starch Content of Candelilla Wax Oleogel Cookies" Foods 13, no. 16: 2589. https://doi.org/10.3390/foods13162589