The use of candelilla wax/canola oil oleogel in the formulation of sponge cake bread improves morphostructural and sensory properties

Abstract

The food industry is demanding new ways to reduce the use of saturated and trans fats in food formulations. This has led to the development of innovations that seek to partially or replace this ingredient without significant changes in its sensory and textural characteristics. To contribute to this search, candelilla wax/canola oil oleogels were prepared and the effect of total or partial substitution (0, 25, 50, 75, and 100%) of solid saturated fats by oleogels was evaluated, on the sensory properties and morpho-structural in sponge cake bread (SCB), with respect to margarine. As oleogel content increased in bread formulation, strong network structures favored the retention of a greater amount of gas. This led to higher porosity and better network development, resulting in a specific volume increase (2.213 at 3.018 cm 3 /g) and decreased hardness (4546.25 at 1697.00 g) in SCB 0 and SCB 100 , respectively. There were no changes in springiness and cohesiveness. In sensory evaluation, the “just-about-right” perception of the panelists for “odour” attribute was greater as the replacement of oleogels with margarine increased. On crumb color, sample SCB 100 was perceived as ideal (“just-about-right”). Meanwhile, in “greasy mouthfeel” and “taste” attributes, samples SCB 100 , SCB 75 , and SCB 50 were the best perceived compared to SCB 0 . The overall acceptability indicated that the panelist perceived samples SCB 100 as “ideal”, followed by SCB 75 and SCB 50 . Therefore, incorporating 50–100% oleogels is a great alternative for reformulating sponge cake bread, improving its sensory and morphostructural properties.

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