Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie
Abstract
:1. Introduction
2. Results and Discussion
2.1. Oleogel Characterization
2.1.1. Visual Appearance
2.1.2. Physicochemical Characterization
2.1.3. FT-IR Analysis
2.2. Cookies
2.2.1. Physicochemical Properties of Cookies
2.2.2. Moisture Content
2.2.3. Fat Migration Percentage
2.2.4. Hardness
2.2.5. Sensory Evaluation
3. Conclusions
4. Materials and Methods
4.1. Oleogels
4.1.1. Oleogel Preparation
4.1.2. Physicochemical Characterization
4.1.3. FT-IR Analysis
4.2. Cookies
4.2.1. Cookie Preparation
4.2.2. Physicochemical Properties of Cookies
4.2.3. Determination of Fat Migration
4.2.4. Hardness
4.2.5. Sensory Evaluation
4.3. Statistical Analysis
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Color | Hardness (N) | Melting Point (°C) | Acidity Index (mg KOH/g) | ||
---|---|---|---|---|---|---|
L* | a* | b* | ||||
VS | 72.02 ± 1.65 b | 2.54 ± 0.12 a | 13.75 ± 0.44 c | 78.40 ± 4.01 a | 47.16 ± 0.41 c | 0.18 ± 0.02 c |
LR | 88.32 ± 0.22 a | 0.67 ± 0.13 b | 7.65 ± 0.20 d | 1.46 ± 0.18 c | 37.06 ± 1.28 d | 1.93 ± 0.05 b |
OC03 | 42.53 ± 1.72 e | −1.64 ± 0.60 cd | 16.19 ± 1.93 c | 0.38 ± 0.09 c | 46.23 ± 0.68 c | 1.57 ± 0.48 b |
OC06 | 55.60 ± 1.26 d | −1.72 ± 0.13 d | 23.26 ± 0.53 b | 3.63 ± 0.06 bc | 52.76 ± 1.66 b | 2.08 ± 0.05 b |
OC09 | 63.08 ± 1.14 c | −0.89 ± 0.11 c | 28.37 ± 1.29 a | 6.43 ± 0.27 b | 61.86 ± 2.50 a | 4.12 ± 1.02 a |
Sample | Top Color | Bottom Color | ||||||
---|---|---|---|---|---|---|---|---|
L | a* | b* | ΔE | L | a* | b* | ΔE | |
CC | 62.24 ± 1.08 a | 7.26 ± 0.58 b | 22.65 ± 0.58 b | 0.00 ± 0.00 d | 60.58 ± 2.08 a | 9.44 ± 1.01 a | 24.71 ± 1.17 a | 0.00 ± 0.00 b |
G30 | 61.58 ± 1.10 a | 7.47 ± 0.42 ab | 23.65 ± 0.46 ab | 1.83 ± 0.28 cd | 58.28 ± 0.87 ab | 10.33 ± 0.75 a | 26.49 ± 0.92 a | 3.05 ± 2.28 b |
G50 | 59.20 ± 0.77 b | 7.88 ± 0.23 ab | 23.32 ± 0.31 ab | 3.21 ± 1.25 bc | 55.15 ± 0.60 ab | 10.90 ± 0.58 a | 27.80 ± 0.92 a | 6.43 ± 1.92 a |
G70 | 58.02 ± 0.75 bc | 8.25 ± 0.30 a | 23.90 ± 0.22 a | 4.60 ± 1.67 b | 55.27 ± 0.92 ab | 10.88 ± 0.77 a | 27.44 ± 1.14 a | 6.75 ± 2.13 a |
G100 | 56.36 ± 0.88 c | 8.00 ± 0.36 ab | 24.07 ± 0.75 a | 6.28 ± 1.15 a | 54.25 ± 3.80 b | 9.71 ± 2.63 a | 24.37 ± 2.97 a | 7.22 ± 4.87 a |
Sample | Weight (g) | T (mm) | D (mm) | SI (D/T) |
---|---|---|---|---|
CC | 14.47 ± 0.55 c | 7.75 ± 0.51 b | 58.90 ± 0.44 b | 7.61 ± 0.19 ab |
C30 | 17.60 ± 1.74 bc | 8.90 ± 0.95 ab | 60.59 ± 0.78 ab | 6.87 ± 0.61 bc |
C50 | 22.54 ± 2.37 a | 10.40 ± 0.80 a | 62.68 ± 1.64 a | 6.04 ± 0.19 c |
C70 | 14.82 ± 0.85 c | 7.02 ± 0.57 b | 61.14 ± 0.65 ab | 8.75 ± 0.68 a |
C100 | 20.09 ± 1.92 ab | 8.47 ± 0.44 b | 63.33 ± 1.58 a | 7.48 ± 0.15 abc |
CC | C30 | C50 | C70 | C100 | |
---|---|---|---|---|---|
MC (%) | 2.55 ± 0.65 b | 2.93 ± 0.13 b | 4.45 ± 0.29 a | 4.27 ± 0.80 a | 4.29 ± 0.20 a |
FM (%) | 0.66 ± 0.21 a | 0.28 ± 0.17 b | 0.29 ± 0.09 b | 0.18 ± 0.09 b | 0.73 ± 0.15 a |
Hardness (N) | 7.73 ± 2.90 a | 4.83 ± 0.59 ab | 4.82 ± 0.92 ab | 5.03 ± 1.28 ab | 4.48 ± 0.99 b |
Ingredients | % | % | % | % | % |
---|---|---|---|---|---|
CC | C30 | C50 | C70 | C100 | |
Wheat flour | 52.6 | 52.6 | 52.6 | 52.6 | 52.6 |
Vegetable shortening | 18.7 | 13.1 | 9.4 | 5.6 | 0.0 |
Lard | 6.6 | 4.6 | 3.3 | 2.0 | 0.0 |
Sugar | 12.8 | 12.8 | 12.8 | 12.8 | 12.8 |
Water | 8.8 | 8.8 | 8.8 | 8.8 | 8.8 |
Baking powder | 0.6 | 0.6 | 0.6 | 0.6 | 0.6 |
(Linseed oil) | 0.0 | 6.9 | 11.5 | 16.1 | 23.0 |
Organic candelilla wax | 0.0 | 0.7 | 1.1 | 1.6 | 2.3 |
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Flores-García, C.L.; Medina-Herrera, N.; Rodríguez-Romero, B.A.; Martínez-Ávila, G.C.G.; Rojas, R.; Meza-Carranco, Z. Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie. Gels 2023, 9, 636. https://doi.org/10.3390/gels9080636
Flores-García CL, Medina-Herrera N, Rodríguez-Romero BA, Martínez-Ávila GCG, Rojas R, Meza-Carranco Z. Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie. Gels. 2023; 9(8):636. https://doi.org/10.3390/gels9080636
Chicago/Turabian StyleFlores-García, Cassandra Lizeth, Nancy Medina-Herrera, Beatriz Adriana Rodríguez-Romero, Guillermo Cristian Guadalupe Martínez-Ávila, Romeo Rojas, and Zahidd Meza-Carranco. 2023. "Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie" Gels 9, no. 8: 636. https://doi.org/10.3390/gels9080636