Volume 17, Issue 103 (2020)                   FSCT 2020, 17(103): 83-93 | Back to browse issues page


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Aliasl khiabani A, Tabibazar M, Roufegarinejad L, Hamishekar H, Alizadeh A. Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cake. FSCT 2020; 17 (103) :83-93
URL: http://fsct.modares.ac.ir/article-7-38595-en.html
1- Islamic Azad University
2- Faculty of Nutrition and Food Science Tabriz , mahnaz_tabibiazar@yahoo.com
3- Drug Applied Research Center
Abstract:   (2076 Views)
The purpose of present study was preparation of the carnauba wax/adipic acid combined oleogel and its application as a replacer of shortening in the cake. As results, the replacement of 50% shortening with carnauba wax/adipic acid oleogel significantly (p < 0.05) caused to maintain of moisture content of cake samples during storage time. However, the addition of oleogels decreased the values of moisture, specific volume and porosity in the cake samples. The results of texture profile analyses exhibited that the replacement of 50% shortening with carnauba wax/adipic acid oleogel improved the texture profile of cake especially its hardness. The lowest peroxide value (0.96 ± 0.05 meqO2/kg) was attributed to the formulated cake by carnauba wax/adipic acid oleogel at the end of 90-day storage. Additionally, the formulated cake by carnauba wax/adipic acid oleogel showed nearest sensory acceptance to control sample. In conclusion, the application of carnauba wax/adipic acid combined oleogel as a replacer of shortening in the cake and other bakery products can provide the great promise for develop healthier and safety food products.
 
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Article Type: Original Research | Subject: Food formulations
Received: 2019/11/30 | Accepted: 2020/02/16 | Published: 2020/08/31

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