Agar-rapeseed oil hydroleogels as solid fat substitute in short-bread cookies
Karol Banaś, Arkadiusz Piwowar, Joanna Harasym
Abstract
Oleogels needs still a lot of work to be a viable alternative for solid fats, however their potential is very promising, as those structures are versatile and can be formulated with tailored technological and nutritional benefits. This study analyzes the solid fat replacement potential of agar – canola oil based hydroleogels in shortbread-type cookies recipe. Three types of agar hydroleogels solidyfying canola oil (of 3 different manufacturing methods) were used to formulate shortbread type cookies using wheat flour:fat source:sugar proportion of 3:2:1. The bakeloss, spreadability, specific volume, colour and crispiness were evaluated 1 h after baking while the colour and crispiness were also checked after 10 days. Crispness analysis showed that biscuits based on hydrogels with cold pressed and bleached oil, refined oil and cold pressed oil were less crispy compared to cookies based on margarine by 70 %, 135 % and 180 %, respectively. The highest baking losses were observed for cookies with cold pressed and bleached, cold pressed and refined oil-based hydrogels: 39 %, 21 % and 20 %, respectively. An increase in cookie size was observed with decreasing baking losses. This study confirmed the feasibility of using hydrogels as a potential substitute for traditional solid fat in bakery products.