Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile

GIACOMOZZI, ANABELLA S.; CARRÍN, MARÍA E.; PALLA, CAMILA A.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Año: 2023 vol. 100 p. 343 - 349

0003-021X

Most shortenings used in baked products are solid fats high in saturated fattyacids that may also contain trans fatty acids, which are nutritionally unhealthy.Successful solid fat replacement requires maintaining not only the physicochemicalproperties, but also the sensory quality of the products. In this study,the sensory properties and lipid profile of muffins formulated with a previouslyoptimized monoglyceride oleogel were compared with those of muffins madewith a commercial margarine (Control). Untrained consumers (n = 130) evaluatedthe effect of the fat replacement on several sensory attributes using a5-point hedonic scale. In comparison with the Control, the oleogel-based muffin(Mo) scored similarly for flavor and sponginess, but rated significantly higher forappearance and color. Based on overall quality score, consumers liked Momore than the Control. The reformulated muffins had a significantly improvedlipid profile, with a 68% reduction in saturated fats and an almost 4-foldincrease in monounsaturated fats. This study supports the use of monoglycerideoleogels as full-fat substitutes to develop healthier bakery products, maintainingor improving consumer acceptance. It is expected that the promisingresults presented here will help the food industry to accelerate the transitionfrom conventional solid fats to oleogels.