The texture, sensory properties and stability of cookies prepared with wax oleogels

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorOgutcu, Mustafa
dc.date.accessioned2025-01-27T20:47:56Z
dc.date.available2025-01-27T20:47:56Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractShortening is the essential component of high quality baked foods. Its effects on dough structure formation and the desired final product attributes depend mostly on its solid fat content and beta' crystalline polymorphs. Saturated and trans fatty acids present in shortening pose some important negative health considerations. Hence, alternative plastic fats with lower or zero quantity of saturated and trans fatty acids are in high demand. Oleogels are gel networks of liquid edible oils with no trans and very low saturated fatty acids. In this study, sunflower wax (SW) and beeswax (BW) oleogels of hazelnut oil were used in cookie preparation against commercial bakery shortening (CBS) as the control, to compare the textural, sensory and stability properties of the cookies. The basic chemical composition, textural properties, and some physical attributes of the cookies were compared. Sensory texture/flavor profile analysis (T/FPA) and consumer hedonic tests were also accomplished. Furthermore, the changes in cookie texture and stability were monitored during 30 day storage at room temperature. It was found out that in almost all properties, the oleogel cookies resembled CBS cookies. T/FPA results present detailed data for literature. Consumer hedonic scores indicated that oleogel cookies were better than CBS cookies and were also well accepted by consumers. Wax oleogels can be used as cookie shortening successfully.
dc.description.sponsorshipScientific and Technical Council (TUBITAK) of Turkey within COST Action [COST 112O038, FA 1001]
dc.description.sponsorshipThis study was funded by the Scientific and Technical Council (TUBITAK) of Turkey as the COST 112O038 project within COST FA 1001 Action. The authors gratefully thank for the support.
dc.identifier.doi10.1039/c5fo00019j
dc.identifier.endpage1204
dc.identifier.issn2042-6496
dc.identifier.issn2042-650X
dc.identifier.issue4
dc.identifier.pmid25710458
dc.identifier.scopus2-s2.0-84927594002
dc.identifier.scopusqualityQ1
dc.identifier.startpage1194
dc.identifier.urihttps://doi.org/10.1039/c5fo00019j
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25090
dc.identifier.volume6
dc.identifier.wosWOS:000354522900015
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherRoyal Soc Chemistry
dc.relation.ispartofFood & Function
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectOil Organogels
dc.subjectOlive Oil
dc.subjectBiscuits
dc.subjectFat
dc.subjectBeeswax
dc.titleThe texture, sensory properties and stability of cookies prepared with wax oleogels
dc.typeArticle

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