The use of candelilla wax/canola oil oleogel in the formulation of sponge cake bread improves morphostructural and sensory properties

Simple item page
AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:32:32Z
Fecha de publicación2024-01-01
ResumenThe food industry is demanding new ways to reduce the use of saturated and trans fats in food formulations. This has led to the development of innovations that seek to partially or replace this ingredient without significant changes in its sensory and textural characteristics. To contribute to this search, candelilla wax/canola oil oleogels were prepared and the effect of total or partial substitution (0, 25, 50, 75, and 100\%) of solid saturated fats by oleogels was evaluated, on the sensory properties and morpho-structural in sponge cake bread (SCB), with respect to margarine. As oleogel content increased in bread formulation, strong network structures favored the retention of a greater amount of gas. This led to higher porosity and better network development, resulting in a specific volume increase (2.213 at 3.018 cm3/g) and decreased hardness (4546.25 at 1697.00 g) in SCB0 and SCB100, respectively. There were no changes in springiness and cohesiveness. In sensory evaluation, the ``just-about-right{''} perception of the panelists for ``odour{''} attribute was greater as the replacement of oleogels with margarine increased. On crumb color, sample SCB100 was perceived as ideal ({''}just-about-right{''}). Meanwhile, in ``greasy mouthfeel{''} and ``taste{''} attributes, samples SCB100, SCB75, and SCB50 were the best perceived compared to SCB0. The overall acceptability indicated that the panelist perceived samples SCB100 as ``ideal{''}, followed by SCB75 and SCB50. Therefore, incorporating 50-100\% oleogels is a great alternative for reformulating sponge cake bread, improving its sensory and morphostructural properties.es_ES
Doihttps://doi.org/10.1007/s44187-024-00245-xes_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/4373
Idiomaenes_ES
EditorialSPRINGERNATUREes_ES
RelaciónDiscover Foodes_ES
URL relacionadohttps://doi.org/10.1007/s44187-024-00245-xes_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteDiscover Food
Palabra claveCandelilla wax/canola oil oleogeles_ES
Palabra claveSponge cake breades_ES
Palabra claveMorphostructural propertieses_ES
Palabra claveSensory propertieses_ES
Palabra claveSubstitution of margarinees_ES
TítuloThe use of candelilla wax/canola oil oleogel in the formulation of sponge cake bread improves morphostructural and sensory propertieses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorMartinez-Velasco, Alejandro
AutorTrujillo-Ramirez, Daniel
AutorBustos-Vazquez, Guadalupe
AutorCervantes-Arista, Clara
AutorMartinez-Velasco, Alejandroes_ES
AutorTrujillo-Ramirez, Danieles_ES
AutorBustos-Vazquez, Guadalupees_ES
AutorCervantes-Arista, Claraes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número1es_ES
URL relacionadahttps://doi.org/10.1007/s44187-024-00245-x
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen4es_ES

Files

Collections

Documentación Cientifica