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Oleogels for saturated fat reduction in molded biscuits

Grant number: 21/13336-3
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): March 01, 2022
Effective date (End): February 28, 2023
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Caroline Joy Steel
Grantee:Yasmin Mayumi Lavansdoski Onaga
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Fat is an essential ingredient in biscuits. However, the type of fat used is important because trans and saturated fats are proven to be harmful to human health as they are related to the incidence of cardiovascular diseases. Because of this, the Brazilian Legislation decided to prohibit the use of trans fats, limiting saturated fats, in food products from 2023, encouraging the search for new technologies, such as oleogel technology. Therefore, the objective of this study is to evaluate the effect of the application of oleogels as substitutes for saturated fats on the quality of molded biscuits. Oleogel formulations will be produced from high oleic sunflower oil, with sorbitan monostearate, monoglycerides, and palm oil hard fat as structuring agents, varying the proportions of each according to a Mixture Design. Lipid raw materials will be characterized in terms of fatty acid composition and the wheat flour for the production of biscuits will be evaluated for its proximate composition, rheological properties (farinographic and ethnographic properties, enzymatic activity, and gluten contents and index), and particle size. The oleogel samples produced will be applied in molded biscuits, totally replacing palm fat (standard formulation). The resulting biscuits will be evaluated for physical and chemical parameters (moisture, water activity, lipid content, instrumental color and texture, weight, diameter, thickness, expansion factor, density, specific volume, and percentage of breaks/cracks) and sensory (acceptance and purchase intent tests). The behavior of the biscuits during storage will also be evaluated for 6 months, in which the parameters moisture, water activity (aw), peroxide index, instrumental color and texture, breaks/cracks, and oil migration will be evaluated.(AU)

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