Characterization and Functionality of Oleogels
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Date
2023
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Punjab Agricultural University, Ludhiana
Abstract
Current research investigation was undertaken to develop, characterize and assess the utilization of oleogels as potential ingredient in commercial products to be used as saturated and trans fat replacements. Oleogels were designed by employing two techniques (a) direct dispersion method using beeswax and candelilla wax at 6, 9 and 12 % and (b) indirect dispersion method using varying ratios of stearic acid: soy lecithin; at 7:3; 5:5; 7:5 to be individually combined with virgin coconut oil (VCO), rice bran oil (RBO) and mustard oil (MO). The developed oleogels were characterized for techno-functional parameters such as oil loss, color analysis, textural profile, rheological parameters, morphological details via confocal laser scanning microscopy and crystal properties (FT-IR and XRD). The indirect dispersion method showed better crystal formation, gel stability and storage capabilities, hence oleogelator combination of stearic acid: soy lecithin (7:3) was optimized for the development of combination oleogels such as RBO+VCO; VCO+MO; MO+RBO; VCO+MO+RBO which were examined for compositional analysis, bioactive components, lipid quality characteristics, crystal morphology, oil loss and storage stability. Among the optimized oleogels, rice bran oleogels showed balanced fatty acid composition, highest total phenols and moderate levels of total flavonoids. It also showed highest iodine value and moderate levels of saponification value. Hence, rice bran oleogel was selected as the most suitable oleogel to be utilized in different commercial products by replacing conventional fat at 25, 50, 75 and 100 %. On evaluation, 25 % in chocolate spread, 50 % in pinni and muffins and 75 % in cookies were found acceptable. However, foaming appeared in chocolate spread at 50 % and bitterness, soapiness was observed in muffin above 50 % replacement of conventional fat. Consequently, this study testified the functionality of oleogels in commercial food products.
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Parmar, Vijaya (2023) Characterization and Functionality of Oleogels (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.