How optimization tools can be used to obtain monoglycerides oleogels as a solid fat substitute in muffins

GIACOMOZZI, ANABELLA; CARRÍN, MARIA ELENA; PALLA, CAMILA

Congreso; XII Congreso Latinoamericano de Grasas y Aceites; 2017

LA-AOCS

Although saturated and trans fatty acids provide desired elasticity and textural properties to bakery products, their negative effects on humans´ health forced the industry to reduce them in food preparation. Oleogels -semisolid materials comprising low concentrations of gelator molecules entrapping oil- may represent a promising alternative to satisfy these requirements. The functionality of this interesting materials is affected not only by their chemical composition, but also by the thermal and mechanical conditions established during its processing.In this work, oleogels from high oleic sunflower oil (HOSO) and saturated monoglycerides were formulated in order to study the influence of the monoglycerides concentration (MG), the speed of agitation and the cooling temperature (TC) over oil binding capacity and some textural and rheological properties by an incomplete factorial design of three factors with three levels. A fitting model for each response and a multi-objective optimization were made to produce oleogels with textural and rheological properties close to those of a commercial margarine (CM). Muffins were prepared using these optimized oleogels and their textural and physic-chemical properties were measured and compared against those obtained in muffins prepared using CM or only HOSO. Moreover, the amount of oil released from muffins over time was measured to evaluate their stability. The MV and TC were the most significant factors over each analyzed response. It was found that almost all analyzed properties of oleogel muffins resembled the ones formulated with CM. These results indicate that obtained oleogels offer a potential way for the formulation of healthier bakery products.