INVESTIGADORES
CARRIN Maria Elena
congresos y reuniones científicas
Título:
Oleogeles de monoglicéridos empleados como sustitutos de grasas comerciales en magdalenas: su efecto en las propiedades físicoquímicas y de textura
Autor/es:
GIACOMOZZI, ANABELLA; CARRÍN, MARIA ELENA; PALLA, CAMILA
Lugar:
Mar del Plata
Reunión:
Congreso; XVI Congreso Argentino de Ciencia y Tecnología de Alimentos; 2017
Institución organizadora:
AATA
Resumen:
Fats are essential ingredients of bakery products providing elasticity and desirable textural properties. Nowadays it is well known that high intake of saturated and trans fatty acids have negative effects on human?s health, hence the need to reduce their use in food formulation has prompted research on ways to design new and healthier food products. Oleogels, soft matter systems comprising of liquid oil entrapped in a network of gelator molecules, are promising alternatives to satisfy physical functionality and nutritional requirements. The oleogel structure is affected not only by gelator molecule and oil nature but also by thermal and mechanical conditions established during its processing.In this work, a multi-objective optimization was used to obtain oleogels from high oleic sunflower oil (HOSO) and saturated monoglycerides with textural and rheological properties close to those of a commercial margarine to be used in a low saturated free-trans fat muffin formulation. Firstly, an incomplete factorial design of three factors with three levels was applied to study the influence of different processing conditions - the monoglycerides concentration (MG), the speed of agitation (SA), and the ambient cooling temperature (TC) - over some oleogels attributes - oil binding capacity (OBC) and the most representative textural and rheological properties-. Rheological measurements were carried out by dynamic oscillatory test, the OBC was determined by centrifugation, and textural properties of oleogels were measured by texture profile analysis (TPA). An optimization based on fitting models found for each response and practical constraints allowed obtaining the most suitable conditions to prepare oleogels. Later, muffins were prepared with these optimized oleogels and their physic-chemical properties were compared against those obtained in muffins prepared using a commercial margarine (control) or only HOSO. The determined properties were: textural properties by TPA test, the moisture by gravimetric method using a moisture analyzer, the muffins volume according to a standard method, the samples height, and the color of the crust and crumb using a Colorimeter. Moreover, the amount of oil released from muffins over time (1, 7 and 10 days) was measured to evaluate their stability.Among the highlighted results, it can be noticed from the experimental design that MG and TC were the most significant variables affecting analyzed oleogels properties. Two sets of optimum conditions were found to obtain a material with similar characteristics to a commercial margarine: O-1 (MG=8.06%, SA=1000 rpm, TC=25 °C) and O-2 (MV=6.60%, SA=200 rpm, TC=17 °C). Moreover, it was found that almost all textural and physic-chemical properties of muffins obtained using oleogels were not significantly different (p>0.1) compared to the control. For example, the values of hardness, specific volume and moisture content were 2.16 N, 0.38 ml/g and 21.54%, respectively, for muffins prepared with O-1 oleogel. Furthermore, the muffins formulated with HOSO showed the lowest oil retention. These results point out that oleogels from HOSO and MG obtained under optimized conditions can be successfully used as a fat replacement in muffins resulting in a healthier product.