PMID- 35053975
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220128
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 11
IP  - 2
DP  - 2022 Jan 17
TI  - Rheological and Physicochemical Properties of Oleogel with Esterified Rice Flour 
      and Its Suitability as a Fat Replacer.
LID - 10.3390/foods11020242 [doi]
LID - 242
AB  - The objectives of this study were to produce oleogel using esterified rice flour 
      with citric acid (ERCA), to evaluate physicochemical and rheological properties 
      of oleogels, and to investigate their suitability as a fat replacer. Rice flour 
      was esterified with citric acid (30%, w/w) to produce ERCA. Emulsions and 
      oleogels were prepared with different concentrations (0, 5, 10, and 15%, w/w) of 
      ERCA. In the steady shear rheological analysis, it was found that the values of 
      apparent viscosity (eta(a), 100) and consistency index (K) of emulsions were 
      significantly increased by increasing the concentrations of ERCA. Oleogels were 
      prepared with different concentrations (0, 5, 10, and 15%, w/w) of ERCA. All 
      oleogels showed a hydrophobic carbonyl bond in the Fourier transform infrared 
      (FT-IR) spectra. The peaks on new hydrogen bonds and amorphous regions, which did 
      not appear in oleogel prepared with 0% ERCA, were observed at 3300-3400 cm(-1) 
      and 1018 cm(-1), respectively, in oleogels prepared with ERCA. With the increase 
      in ERCA concentrations in oleogels, oil loss values were significantly decreased. 
      In a time-dependent test, it was found that all oleogels exhibited thixotropic 
      properties. The frequency sweep test revealed that storage modulus (G'), loss 
      modulus (G''), and complex viscosity (eta*) values of oleogels were elevated with an 
      increase in the concentration of ERCA. Oleogels prepared with 15% ERCA exhibited 
      the lowest peroxide, p-Anisidine, and Total Oxidation(TOTOX) values. The addition 
      of oleogels to cookies did not considerably affect appearance. However, it 
      increased the content of unsaturated fatty acid. These results indicate that 
      oleogels prepared with ERCA can be used as a fat replacer in food industry.
FAU - Kwon, U-Hui
AU  - Kwon UH
AD  - Bionanocomposite Research Center, Department of Food and Nutrition, Kyung Hee 
      University, Seoul 02447, Korea.
FAU - Chang, Yoon Hyuk
AU  - Chang YH
AUID- ORCID: 0000-0003-0105-3705
AD  - Bionanocomposite Research Center, Department of Food and Nutrition, Kyung Hee 
      University, Seoul 02447, Korea.
LA  - eng
PT  - Journal Article
DEP - 20220117
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC8774694
OTO - NOTNLM
OT  - emulsion
OT  - esterified rice flour
OT  - fat replacer
OT  - oleogel
OT  - rheological property
COIS- The authors declare no conflict of interest.
EDAT- 2022/01/22 06:00
MHDA- 2022/01/22 06:01
PMCR- 2022/01/17
CRDT- 2022/01/21 01:07
PHST- 2021/12/09 00:00 [received]
PHST- 2022/01/07 00:00 [revised]
PHST- 2022/01/10 00:00 [accepted]
PHST- 2022/01/21 01:07 [entrez]
PHST- 2022/01/22 06:00 [pubmed]
PHST- 2022/01/22 06:01 [medline]
PHST- 2022/01/17 00:00 [pmc-release]
AID - foods11020242 [pii]
AID - foods-11-00242 [pii]
AID - 10.3390/foods11020242 [doi]
PST - epublish
SO  - Foods. 2022 Jan 17;11(2):242. doi: 10.3390/foods11020242.