Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile
Anabella S. Giacomozzi, María E. Carrín, Camila A. Palla
Abstract
Abstract Most shortenings used in baked products are solid fats high in saturated fatty acids that may also contain trans fatty acids, which are nutritionally unhealthy. Successful solid fat replacement requires maintaining not only the physicochemical properties, but also the sensory quality of the products. In this study, the sensory properties and lipid profile of muffins formulated with a previously optimized monoglyceride oleogel were compared with those of muffins made with a commercial margarine (Control). Untrained consumers ( n = 130) evaluated the effect of the fat replacement on several sensory attributes using a 5‐point hedonic scale. In comparison with the Control, the oleogel‐based muffin (M o ) scored similarly for flavor and sponginess, but rated significantly higher for appearance and color. Based on overall quality score, consumers liked M o more than the Control. The reformulated muffins had a significantly improved lipid profile, with a 68% reduction in saturated fats and an almost 4‐fold increase in monounsaturated fats. This study supports the use of monoglyceride oleogels as full‐fat substitutes to develop healthier bakery products, maintaining or improving consumer acceptance. It is expected that the promising results presented here will help the food industry to accelerate the transition from conventional solid fats to oleogels.