Shelf life and sensory analysis of low sat cookie fillings

Abstract

Fat and oils are raw materials normally present in many industrialized foods and are considered important nutrients on human diet. However, some fatty acids as saturated and trans are associated with cardiovascular diseases and obesity. Filled cookies are rich on those fatty acids and consumed mostly for kids. The direct replacement of these saturated and trans for unsaturated is not a trivial task, because the unsaturated are liquid at room temperature and do not contribute to product structure. New technologies has been development in oils and fat technology with this purpose, one of those is the organogel technology. Organogel are defined as a mixture of lipophilic liquid and solid components in which the solid lipid materials (oleogelators) are added to the lipophilic liquid at low concentrations. In this concept, the aim of this project is to evaluate the shelf life and sensory profile of a filling for cookies, low sat and zero trans, using soybean oil with different lipids organogelators as monoglyceride, candelilla wax and hardfats in different amounts. (AU)