نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 گروه علوم و صنایع غذایی ، واحد لاهیجان ، دانشگاه آزاد اسلامی، لاهیجان ، ایران
2 1دانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی ، واحد لاهیجان ، دانشگاه آزاد اسلامی، لاهیجان ، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and Objective: High-fat diets are among the major risk factors for chronic diseases such as type 2 diabetes, metabolic disorders, and cardiovascular diseases. The presence of trans and saturated fatty acids in ingredients like shortening can disrupt metabolic balance and lead to serious health problems. Therefore, developing healthier and more natural fat substitutes in the food industry, particularly in widely consumed products such as cakes, is of great importance. The aim of this study was to investigate the effect of replacing shortening with oleogels prepared from beeswax and sunflower oil on the physicochemical, textural, and sensory properties of oily cake.
Materials and Methods: Oleogels were prepared with three levels of beeswax (0.5%, 3%, and 5%) and incorporated into cake formulations at substitution levels of 10%, 30%, and 50% in place of shortening. A control sample was prepared using 100% shortening. Physicochemical properties including moisture, acidity, and peroxide value, as well as texture profile analysis (hardness, chewiness, and elasticity), colorimetric evaluation, and sensory assessment (color, odor, taste, texture, and overall acceptability) were examined.
Results: Increasing the amount of structuring agent and the substitution level of oleogel significantly increased cake moisture and decreased acidity (P≤0.05). The highest moisture content (23.67%) and the lowest acidity (0.04%) were observed in the sample containing 5% beeswax with 50% substitution. Peroxide value was also affected by oleogel level and storage time (P≤0.05); the increase in peroxide value was greater in the control sample (from 0.017 to 0.066 meqO₂/kg), whereas in treatments containing 50% oleogel it reached a maximum of 0.29 on day 14. Texture profile analysis showed that with increasing oleogel percentage, hardness and chewiness increased while elasticity decreased, with these changes being more pronounced in the second week of storage. Colorimetric evaluation indicated that the highest lightness and color changes were observed in the treatment containing 5% beeswax with 50% substitution (11.77 and 21.17, respectively). Sensory evaluation revealed no significant differences between oleogel-containing samples and the control in terms of color, odor, taste, texture, and overall acceptability, and consumers found the oleogel substitution acceptable.
Conclusion: The use of oleogels containing beeswax and sunflower oil improved the physicochemical properties of cake and enhanced oxidative stability and textural quality. Based on the results of texture, color, and sensory analyses, this formulation can be considered a suitable alternative to shortening in cake production up to the level of 3% beeswax and 50% fat substitution. The findings of this study highlight the potential of natural oleogels to promote the development of healthier, low-fat confectionery products and pave the way for future research on their application in improving nutritional value and reducing health risks associated with the consumption of unhealthy fats.
کلیدواژهها [English]
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