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Título: | Development of Structured Sunflower Oil Systems for Decreasing Trans and Saturated Fatty Acid Content in Bakery Creams |
Autor: | Espert, María CSIC; Sanz Taberner, Teresa CSIC ORCID; Salvador, Ana CSIC ORCID | Palabras clave: | Structured emulsions Fat replacement Bakery cream Cellulose derivatives Physical properties |
Fecha de publicación: | 26-feb-2021 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Foods 10(3): 505 (2021) | Resumen: | In this work, the design of low moisture (10%) oil/water emulsions based on sunflower oil were investigated, as well as their application in a bakery cream as a conventional fat replacer. The emulsions were dehydrated to reach 10% moisture content, achieving highly concentrated vegetable oil gel emulsions of different consistencies and qualities. Physical properties of the dried emulsions were evaluated by texture, microstructure, and oil loss determination. The reformulated bakery creams with the dried emulsions obtained from 47% oil showed better spreadability, viscosity, and viscoelasticity properties. A shortening replacement with the dried emulsion obtained from 70% initial oil caused a negative impact on the creams’ consistency, with lower viscosity and lower hysteresis area, revealing a weakness of structure. This research provided new knowledge about the structuration of vegetable oils through concentrated emulsions and their application as a source of healthy fat in creams for bakery applications. | Versión del editor: | https://doi.org/10.3390/foods10030505 | URI: | http://hdl.handle.net/10261/248057 | DOI: | 10.3390/foods10030505 | E-ISSN: | 2304-8158 |
Aparece en las colecciones: | (IATA) Artículos |
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foods-10-00505-v2.pdf | Artículo principal | 3,66 MB | Adobe PDF | Visualizar/Abrir |
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