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Use of Oleogels to Replace Margarine in Steamed and Baked Buns

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Use of Oleogels to Replace Margarine in Steamed and Baked Buns

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dc.contributor.author Bascuas-Véntola, Santiago Martín es_ES
dc.contributor.author Morell-Esteve, Pere es_ES
dc.contributor.author Quiles Chuliá, Mª Desamparados es_ES
dc.contributor.author Salvador, Ana es_ES
dc.contributor.author Hernando Hernando, Mª Isabel es_ES
dc.date.accessioned 2022-06-07T18:02:20Z
dc.date.available 2022-06-07T18:02:20Z
dc.date.issued 2021-08 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/183107
dc.description.abstract [EN] Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepare oleogels, using sunflower and olive oil, as substitutes for margarine in baked or steamed buns. The effect of oleogels on the physical properties of the buns was evaluated by analyzing the crumb structure, specific volume, height, and texture. In addition, a triangular discriminatory sensory test was conducted, and lipid digestibility was assessed through in vitro digestion studies. Replacement of margarine with oleogels produced steamed buns with no differences in the crumb structure, volume, height, and texture; however, in baked buns, a less porous and harder structure was produced. No differences in texture were observed between the margarine buns and buns made with oleogels when the triangular test was conducted. The extent of lipolysis was not affected when margarine was replaced by oleogels in the baked and steamed buns. The results suggest that using oleogels instead of margarine in buns could represent an interesting strategy to prepare healthier bakery products. es_ES
dc.description.sponsorship This research was funded by the 'Ministerio de Ciencia, Innovacion y Universidades' through project RTI-2018-099738-B-C22 and Universitat Politecnica de Valencia by the grant FPI-UPV 2017. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Hydrocolloids es_ES
dc.subject Bakery products es_ES
dc.subject Oil structuring es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Use of Oleogels to Replace Margarine in Steamed and Baked Buns es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods10081781 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C22/ES/ESTRUCTURACION DE ACEITES MEDIANTE LA UTILIZACION DE HIDROCOLOIDES COMO ESTRATEGIA PARA SUSTITUIR GRASAS SATURADAS DE ALTA PLASTICIDAD. INVESTIGACION REOLOGICA Y ESTRUCTURAL/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//FPI 2017/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Bascuas-Véntola, SM.; Morell-Esteve, P.; Quiles Chuliá, MD.; Salvador, A.; Hernando Hernando, MI. (2021). Use of Oleogels to Replace Margarine in Steamed and Baked Buns. Foods. 10(8):1-11. https://doi.org/10.3390/foods10081781 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods10081781 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 11 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 10 es_ES
dc.description.issue 8 es_ES
dc.identifier.pmid 34441557 es_ES
dc.identifier.pmcid PMC8394792 es_ES
dc.relation.pasarela S\445020 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
upv.costeAPC 1900 es_ES


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