PMID- 25710458
OWN - NLM
STAT- MEDLINE
DCOM- 20160301
LR  - 20181025
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 6
IP  - 4
DP  - 2015 Apr
TI  - The texture, sensory properties and stability of cookies prepared with wax 
      oleogels.
PG  - 1194-204
LID - 10.1039/c5fo00019j [doi]
AB  - Shortening is the essential component of high quality baked foods. Its effects on 
      dough structure formation and the desired final product attributes depend mostly 
      on its solid fat content and beta' crystalline polymorphs. Saturated and trans fatty 
      acids present in shortening pose some important negative health considerations. 
      Hence, alternative plastic fats with lower or zero quantity of saturated and 
      trans fatty acids are in high demand. Oleogels are gel networks of liquid edible 
      oils with no trans and very low saturated fatty acids. In this study, sunflower 
      wax (SW) and beeswax (BW) oleogels of hazelnut oil were used in cookie 
      preparation against commercial bakery shortening (CBS) as the control, to compare 
      the textural, sensory and stability properties of the cookies. The basic chemical 
      composition, textural properties, and some physical attributes of the cookies 
      were compared. Sensory texture/flavor profile analysis (T/FPA) and consumer 
      hedonic tests were also accomplished. Furthermore, the changes in cookie texture 
      and stability were monitored during 30 day storage at room temperature. It was 
      found out that in almost all properties, the oleogel cookies resembled CBS 
      cookies. T/FPA results present detailed data for literature. Consumer hedonic 
      scores indicated that oleogel cookies were better than CBS cookies and were also 
      well accepted by consumers. Wax oleogels can be used as cookie shortening 
      successfully.
FAU - Yilmaz, Emin
AU  - Yilmaz E
AD  - Canakkale Onsekiz Mart University, Faculty of Engineering, Department of Food 
      Engineering, 17020, Canakkale, Turkey. eyilmaz@comu.edu.tr.
FAU - Ogutcu, Mustafa
AU  - Ogutcu M
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - 0 (Fatty Acids)
RN  - 0 (Organic Chemicals)
RN  - 0 (Plant Oils)
RN  - 0 (Trans Fatty Acids)
RN  - 0 (Waxes)
RN  - 0 (oleogels)
RN  - 2ZA36H0S2V (beeswax)
SB  - IM
MH  - Chemical Phenomena
MH  - Color
MH  - Consumer Behavior
MH  - Fatty Acids/analysis
MH  - *Food Analysis
MH  - Food Handling
MH  - Food Storage
MH  - Humans
MH  - Organic Chemicals/chemistry
MH  - Plant Oils/chemistry
MH  - *Taste
MH  - Trans Fatty Acids/analysis
MH  - Waxes/chemistry
EDAT- 2015/02/25 06:00
MHDA- 2016/03/02 06:00
CRDT- 2015/02/25 06:00
PHST- 2015/02/25 06:00 [entrez]
PHST- 2015/02/25 06:00 [pubmed]
PHST- 2016/03/02 06:00 [medline]
AID - 10.1039/c5fo00019j [doi]
PST - ppublish
SO  - Food Funct. 2015 Apr;6(4):1194-204. doi: 10.1039/c5fo00019j.