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| Physical properties of olive oil diacylglycerol oleate (O-DAGO) - based oleogel and its application in cookies |
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| DOI： |
| KeyWord:O-DAGO O-DAGS CLW oleogel physical property cookie |
| FundProject:国家重点研发项目(2019YFD1002403)；国家自然科学基金（31930084）；国家杰出青年科学基金（31725022）；佛山市南海区人才创新创业团队（201811070001） |
| Author Name | Affiliation | | CHEN Xiaoxia1, CHEN Ying2, WANG Yonghua2, QIN Xiaoli3,
WANG Weifei4, SANG Zhenyu1, YANG Bo1 | 1.School of Biology and Biological Engineering, South China University of Technology,Guangzhou
510006, China
2.College of Food Science and Engineering, South China University of Technology,
Guangzhou 510640, China
3.School of Food Science, Southwest University, Chongqing
400715, China
4.Sericultural & Agri-Food Research Institute, Guangdong
Academy of Agricultural Sciences, Guangzhou 510640, China |
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| Abstract: |
| For the development of diacylglycerol (DAG)-based oleogels as shortening substitutes in cookie fillings, olive oil diacylglycerol oleate (O-DAGO) was used as the base oil, complex of 5% candelilla wax (CLW) and 0-35% olive oil diacylglycerol stearate (O-DAGS) was used as gelling agent to prepare O-DAGO-based oleogel. The fatty acid composition, microstructure, solid fat content, hardness and thermodynamic properties of O-DAGO-based oleogel were studied, and using O-DAGO-based oleogel as a oil base for cookies, the influence of O-DAGO-based oleogel on the basic physicochemical properties of cookie was studied. The results showed that the saturated fatty acid content of O-DAGO-based oleogel (≤2350%) was lower than that of shortening (5207%), and O-DAGO-based oleogel mainly contained oleic acid (>63%). When the content of O-DAGS increasing, the number of crystals of O-DAGO-based oleogel increased, and the solid fat content also increased gradually. The hardness (73.19 g) of O-DAGO-based oleogel with O-DAGS content 15% was close to that of shortening (75.42 g), but it was significantly higher than shortening when O-DAGS content was 25% and 35%(p＜0.05). The melting and crystallization temperatures of oleogel increased with the increase of O-DAGS content. The application of oleogel with no more than 25%O-DAGS in cookies showed similar hardness, lower oil migration rate to shortening. Generally speaking, the application of O-DAGO-based oleogel in cookies shows a high substitution potential for shortening. |
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