Preparation of myofibrillar protein oleogels by emulsion template method: Application of fat substitute for sponge cakes
Zilan Feng, Dongxue He, Longteng Zhang, Qian Li, Changfeng Xue, Xiangzhou Yi, Lin Liao, Zhisheng Pei, Xuanri Shen
Abstract
In this study, myofibrillar protein (MP) oleogels were prepared using the emulsion template method and used as a substitute for butter to prepare sponge cakes. According to the findings, the oleogel using 7.0 wt% MP created a more stable structure (0.60 oil ratio) with an oil blinding capacity of over 95%. Adding oleogels increased the specific gravity, gas-holding capacity, and rheological qualities of the batter, which reduced 30% the baking loss and increased the specific volume (1 mL/g) of cakes during baking. Additionally, oleogels helped to form a denser gluten network structure and reduced water loss, which resulted in a fluffier texture for the sponge cakes. With butter replacement greater than 50%, the sour and salty tastes were significantly reduced and freshness was increased, creating a flavor profile that was more in line with consumer expectations. This study offers new concepts for creating healthier and better-quality cake products and meeting the needs of consumers with protein and specialty lipids. • Evaluated the potential of myofibrillar protein for the preparation of oleogels • Oleogel (7.0 wt% MP) had an oil-blinding capacity of more than 95% • Oleogels enhanced viscoelasticity and gas retention of batter • Butter is replaced by oleogels (>50%) had a better flavor