PMID- 27027545
OWN - NLM
STAT- MEDLINE
DCOM- 20170424
LR  - 20191210
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 81
IP  - 5
DP  - 2016 May
TI  - Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels.
PG  - C1045-54
LID - 10.1111/1750-3841.13279 [doi]
AB  - The aim of this study was to examine the feasibility of cookies in which the 
      conventional margarine is replaced with an organogel of vegetable oil (VO) and 
      natural wax. New cookies from VO organogels contain no trans fats and much less 
      saturated fats than cookies made with a conventional margarine. To understand the 
      effects of different kinds of waxes, organogels were prepared from 4 different 
      waxes including sunflower wax (SW), rice bran wax (RBW), beeswax, and candelilla 
      wax and properties of cookie dough and cookie were evaluated. To investigate the 
      effects of different VOs on the properties of cookies, 3 VOs including olive oil, 
      soybean oil and flaxseed oil representing oils rich in oleic acid (18:1), 
      linoleic acid (18:2), and linolenic acid (18:3), respectively, were used. Both 
      the wax and VO significantly affected properties of organogel such as firmness 
      and melting behavior shown in differential scanning calorimetry. The highest 
      firmness of organogel was observed with SW and flaxseed oil. Properties of dough 
      such as hardness and melting behavior were also significantly affected by wax and 
      VO while trends were somewhat different from those for organogels. SW and RBW 
      provided greatest hardnesses to cookie dough. However, hardness, spread factor, 
      and fracturability of cookie containing the wax-VO organogel were not 
      significantly affected by different waxes and VOs. Several cookies made with 
      wax-VO organogels showed similar properties to cookies made with a commercial 
      margarine. Therefore, this study shows the high feasibility of utilization of the 
      organogel technology in real foods such as cookies rich in unsaturated fats.
CI  - Published 2016. This article is a U.S. Government work and is in the public 
      domain in the USA.
FAU - Hwang, Hong-Sik
AU  - Hwang HS
AD  - U.S. Dept. of Agriculture, Agricultural Research Service, National Center for 
      Agricultural Utilization Research, Functional Foods Research, 1815 N. University 
      Street, Peoria, Ill. 61604, U.S.A.
FAU - Singh, Mukti
AU  - Singh M
AD  - U.S. Dept. of Agriculture, Agricultural Research Service, National Center for 
      Agricultural Utilization Research, Functional Foods Research, 1815 N. University 
      Street, Peoria, Ill. 61604, U.S.A.
FAU - Lee, Suyong
AU  - Lee S
AD  - Dept. of Food Science & Technology and Carbohydrate Bioproduct Research Center, 
      Sejong Univ, 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, Korea.
LA  - eng
PT  - Evaluation Study
PT  - Journal Article
DEP - 20160329
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Fatty Acids)
RN  - 0 (Gels)
RN  - 0 (Olive Oil)
RN  - 0 (Plant Exudates)
RN  - 0 (Plant Oils)
RN  - 0 (Trans Fatty Acids)
RN  - 0 (Waxes)
RN  - 2ZA36H0S2V (beeswax)
RN  - 8001-22-7 (Soybean Oil)
RN  - 8001-26-1 (Linseed Oil)
RN  - 8029-82-1 (Margarine)
SB  - IM
MH  - Calorimetry, Differential Scanning
MH  - Euphorbia/chemistry
MH  - *Fatty Acids
MH  - Flax/chemistry
MH  - Flour/*analysis
MH  - Food Analysis
MH  - Food Handling/*methods
MH  - Gels
MH  - Hardness
MH  - Helianthus/chemistry
MH  - Humans
MH  - Linseed Oil/chemistry
MH  - *Magnoliopsida/chemistry
MH  - Margarine/analysis
MH  - Olive Oil/chemistry
MH  - Oryza/chemistry
MH  - Plant Exudates/chemistry
MH  - Plant Oils/*chemistry
MH  - Snacks
MH  - Soybean Oil/chemistry
MH  - Trans Fatty Acids/analysis
MH  - Waxes/*chemistry
OTO - NOTNLM
OT  - cookie
OT  - margarine
OT  - organogel
OT  - vegetable oil
OT  - wax
EDAT- 2016/03/31 06:00
MHDA- 2017/04/25 06:00
CRDT- 2016/03/31 06:00
PHST- 2015/08/21 00:00 [received]
PHST- 2016/01/27 00:00 [revised]
PHST- 2016/02/18 00:00 [accepted]
PHST- 2016/03/31 06:00 [entrez]
PHST- 2016/03/31 06:00 [pubmed]
PHST- 2017/04/25 06:00 [medline]
AID - 10.1111/1750-3841.13279 [doi]
PST - ppublish
SO  - J Food Sci. 2016 May;81(5):C1045-54. doi: 10.1111/1750-3841.13279. Epub 2016 Mar 
      29.