Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Development and characterization of pomegranate seed oil bigel as a healthier shortening replacer in cake formulations

Document Type : Original Article

Author
Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran
10.48311/fsct.2026.119305.83059
Abstract
In this study, guar gum, low methoxyl pectin (LMP), and beeswax (BW) were used to prepare hydrogels and oleogels for the production of pomegranate seed oil (PSO) bigels. The rheological and textural properties of the bigels were characterized. Bigel P7 (75% LMP hydrogel + 25% BW oleogel) showed a strong and elastic gel network with a high storage modulus (G') and rheological and textural properties closer to commercial shortenings than other bigel formulations. The fatty acid profile of P7 was rich in unsaturated fatty acids (punicic acid C18:3) and showed lower stearic acid (C18:0) and total saturated fatty acid (SFA) compared to commercial shortenings. The P7-based batter showed flow behavior (power law and Herschel-Bulkley parameters) very similar to the control batter, indicating good processability, aeration, and structural stability during the mixing process. The P7-based cake had lower specific volume, volume increase, and moisture content than the control cake on the first day and after 10 days of storage. The stale behavior of the P7-based cake was slightly higher than the control, indicating that the fat network of shortening interacts more effectively with starch and water to maintain a soft and tender crumb during storage. Overall, these results demonstrate the potential of P7 as a healthier substitute for shortening, with acceptable technological performance and improved nutritional quality.
Keywords
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