Oil structuration: A strategy to produce filling creams for sandwich cookies with reduced saturated fatty acids

CAMILA A. PALLA; MARÍA FLORENCIA WASINGER; MARÍA ELENA CARRÍN

Zurich

Simposio; ISFRS 2019 - International Symposium on Food Rheology and Structure; 2019

ETH Zurich

Convenience in consume and portability has made cookies a popular ¨on-the-go¨ snack among consumers, mainly between children and adolescents. In particular, sandwich cookies consisting of two cookies between which is a filling are highly consumed due to their texture and flavour attributes. However, soft filling creams (FC) used for filling sandwich cookies are often produced using a high proportion of highly saturated hard stock fat, which are unhealthy for consumers. The aim of this work was to study the formulation and characterization of FC using monoglycerides (MG) oleogels in order to obtain a product with low saturated fatty acids content and functionality similar to FC from commercial cookies (FCC, 22%wt fat content). Oleogels were prepared using 10%wt MG and high-oleic sunflower oil. FC were elaborated using variable amounts of oleogel (22 - 40%wt) and sugar, free-fat powdered milk, and vanilla essence. Different techniques including rheology, textural analysis, oil binding capacity (OBC), and oil loss in sandwich cookies were used for characterization.FC formulated with 22%wt oleogel showed viscoelastic moduli values that did not differ significantly from those measured in FFC. The OBC of FC decreased with the increase of oleogel content. Values ranged between 99.9 and 91.8%. Texture analysis showed that hardness of FC decreased with the rise of oleogel in the formulation. Hardness values ranged between 0.66 and 3.5 N resulting lower than the one for FCC (8.7 N). When FC and FCC were used for assembling cookies into sandwiches, only FC formulated with 22%wt oleogel was not effective to achieve the adhesion between parts. The lowest oil loss in sandwich cookies after 21 days was found for FC containing 26%wt oleogel (about 0.9g/100gFC), although a little higher than the corresponding to FCC (0.3g/100gFC). The nutritional improvement due to the use of oleogel in FC vs. FCC was 3.6% vs. 10.8%wt of saturated fatty acids and free vs. 1%wt of trans fatty acids.