Results 21 to 30 of about 1,234 (182)

Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2022
The aim of this study was to produce low fat muffins using oleogels using carnauba wax and grape seed oil. The oil in the muffins formulation was replaced with various levels (0 and 100%). The rheological properties of different dough samples showed that
Fatemeh Hanifi-Vahed, Mania Salehifar, Alireza Rahman   +2 more
doaj   +1 more source

Rapeseed Oleogels Based on Monoacylglycerols and Methylcellulose Hybrid Oleogelators: Physicochemical and Rheological Properties

SSRN Electronic Journal, 2022
In this study, we investigated the combined impact of monoacylglycerol (MAGs) and methylcellulose (MC) on the production of hybrid oleogels. Since cellulose derivatives are inherently hydrophilic substances, they require dissolution in oil through an emulsion-coating method. Therefore, we developed a hybrid oleogel utilizing MAGs and MC.
Mehdi Naderi, Aman Mohammad Ziaiifar, Ladan Rashidi, Seid Mahdi Jafari   +3 more
openaire   +3 more sources

Perspective on oleogelator mixtures, structure design and behaviour towards digestibility of oleogels [PDF]

Current Opinion in Food Science, 2020
The concepts of either multi-component supramolecular gels or structures derived from oleogels have not yet been fully investigated to their respective potentials. The study of hybrid structures might cover technological points such as (i) how to vehiculate hydrosoluble and/or liposoluble bioactive components simultaneously?
Paula K Okuro, Artur J Martins, António A Vicente, Rosiane L Cunha   +3 more
openaire   +2 more sources

Crystallization Behavior and Physical Properties of Monoglycerides-Based Oleogels as Function of Oleogelator Concentration

Foods, 2023
Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated by using different analysis techniques.
Yingzhu Zhang, Jinqi Xu, Cuie Tang, Yan Li   +3 more
openaire   +3 more sources

Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies

Food Chemistry: X
Oleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent.
Aqsa Zulfiqar, Muhammad Asim Shabbir, Fizza Tahir, Moazzam Rafiq Khan, Waqar Ahmed, Seydi Yıkmış, Muhammad Faisal Manzoor, Gholamreza Abdi, Rana Muhammad Aadil   +8 more
doaj   +1 more source

Study of oleogel based on components Helianthus annuus L. and Rosmarinus officinalis L. as frying oil

Пищевые системы, 2023
The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and
A. V. Samoylov, T. B. Tsyganova, E. A. Yakovlev, E. V. Dudkina   +3 more
doaj   +1 more source

Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels

Gels
The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was ...
Ana Leahu, Cristina Ghinea, Sorina Ropciuc, Cristina Damian   +3 more
doaj   +1 more source

Fat content modification in chicken liver pâté using an oleogel and a vegetable puree [PDF]

Food and Feed Research
This study investigated the impact of using oleogel made with sunflower oil and vegetable puree on the quality of chicken liver pâté. In this experiment, beef fat was partially or completely replaced with oleogel at 50% (O5) and 100% (O10). Additionally,
Serdaroğlu Meltem, Karaman Merih
doaj   +1 more source

Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties

Current Research in Food Science, 2023
Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids.
Q. Wang, M. Espert, A. Salvador, T. Sanz
doaj   +1 more source

Evaluation of Structural Behavior in the Process Dynamics of Oleogel-Based Tender Dough Products

Gels, 2022
The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, the behavior of refined sunflower oil structured with various agents (carnauba wax-CRW, β ...
Anda E. Tanislav, Andreea Pușcaș, Adriana Păucean, Andruța E. Mureșan, Cristina A. Semeniuc, Vlad Mureșan, Elena Mudura   +6 more
doaj   +1 more source