Determination of the effect of olive oil oleogel as a shortening replacer on quality properties of cake

Abstract

This study investigates the potential of using olive oil oleogel as a solid fat substitute in cake production. For this purpose, the shortening content in the cake formula was replaced with 25% (25% Oleogel-cake) and 50% (50% Oleogel-cake) of the oleogel. Only shortening was used as oil in the control sample (Control cake). The specific gravity values of the Control-cake, 25% Oleogel-cake, and 50% Oleogel-cake batters were 0.90 ±0.00, 0.98 ±0.00, and 1.06 ±0.01, respectively. All cake batters displayed shear thinning behaviour (n < 1, pseudoplastic) and conformed to the Herschel-Bulkley model (R2, 0.9975-0.9950). The apparent viscosity values of the cake batters containing oleogel were lower than those of the control cake. G′ values were higher than G′′ values in all cake batters, indicating that all samples had solid-like structures. The highest hardness value belonged to the Control-cake (403.92 ±14.84 g), while the lowest belonged to the 50% Oleogel-cake (303.11 ±12.10 g). As the amount of oleogel added to the cake formulation increased, the elasticity of the cakes increased. Differences between the samples regarding the sensory analysis parameters were statistically insignificant (p > 0.05). The results show that using oleogel as a substitute for shortening in cake preparation has a promising future.

Keywords

• Olive oil
• Oleogel
• Shortening
• Cake
• Fat replacement

Zeytinyağı oleojelinin şortening ikame maddesi olarak kullanılmasının kekin kalite özellikleri üzerine etkisinin belirlenmesi

Öz

Bu çalışmanın amacı, zeytinyağı oleojelinin kek üretiminde katı yağ (şortening) ikamesi olarak kullanım potansiyelini araştırmaktır. Bu amaçla, kek formülasyonundaki şortening miktarı % 25 (% 25 Oleojel-kek) ve % 50 (% 50 Oleojel-kek) oranlarında oleojel ile ikame edilmiştir. Kontrol örneğinde (Kontrol-kek) ise yağ olarak sadece şortening kullanılmıştır. Kontrol-kek, % 25 Oleojel-kek ve % 50 Oleojel-kek hamurlarının özgül ağırlıkları, sırasıyla, 0.90 ±0.00, 0.98 ±0.00 ve 1.06 ±0.01’dir. Kek hamurlarının tamamı kaymayla azalan akış özelliği (n < 1, psödoplastik) sergilemiş ve Herschel-Bulkley modeline uygunluk göstermiştir (R2, 0.9975-0.9950). Oleojel içeren kek hamurlarının görünür viskozite değerleri Kontrol-kek örneğine göre daha düşüktür (p < 0.05). Kek hamurlarının G′ değerleri, G′′ değerlerinden daha yüksektir ve bu durum örneklerin katı benzeri yapı sergilediğine işaret etmektedir. En yüksek sertlik değeri Kontrol-kek örneğine (403.92 ±14.84 g) ait iken en düşük sertlik değeri % 50 Oleojel-kek örneğine (303.11 ±12.10 g) aittir (p < 0.05). Formülasyona ilave edilen oleojel miktarı arttıkça keklerin elastikiyeti artmıştır (p < 0.05). Duyusal analiz parametreleri açısından örnekler arasındaki farklılıklar, istatistiksel olarak önemsiz bulunmuştur (p > 0.05). Elde edilen sonuçlar, kek yapımında şortening yerine oleojel kullanımının umut vadeden bir geleceğinin olduğunu göstermektedir.

Anahtar Kelimeler

• Zeytinyağı
• Oleojel
• Şortening
• Kek
• Yağ ikamesi

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