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| Application of chitosan-syringaldehyde oleogel as a butter substitute in cakes |
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Received:January 05, 2026 Revised:April 05, 2026 Accepted:February 11, 2026
Published：July 20, 2026
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| DOI：10.19902/j.cnki.zgyz.1003-7969.260006 |
| KeyWord:chitosan syringaldehyde oleogel cake |
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| Abstract: |
| In order to provide a theoretical basis for the development of low saturated fatty acid bakery products, a chitosan-syringaldehyde oleogel was prepared using soybean oil as the oil phase and used to replace butter at ratios of 25%, 50%, 75%, and 100% in the production of cakes, and its effects on cake batter and product qualities were evaluated. The results showed that all cake batters exhibited shear-thinning behavior, with the elastic modulus consistently higher than the viscous modulus. As the substitution ratio increased, the apparent viscosity and elastic modulus of the batters first increased and then decreased, while the density and baking loss rate showed a trend of first decreasing and then increasing, reaching their lowest values at 75% substitution (density 0.70 g/mL, baking loss rate 1117%). Cakes containing the oleogel exhibited more uniform porosity and deeper coloration. The hardness showed an overall decreasing trend，and they were significantly lower than that of the control group at 75% and 100% substitution (198.06 g and 174.12 g, respectively). After storage for 7 d , the hardness of all cakes increased. Specific volume and moisture content first increased and then decreased with the increase of substitution ratio, reaching their maximum values at 75% substitution (specific volume 3.26 mL/g, moisture content 3241%). The aging rate first decreased and then increased, reaching its minimum at 75% substitution (227.24 g/d). In conclusion, chitosan-syringaldehyde oleogel can serve as an effective substitute for butter, with the 75% substitution ratio providing the best overall cake quality. |
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