Functionality of OSA starch stabilized emulsions as fat replacers in cookies. (December 2015)

• Record Type: Journal Article
• Authors: Dapčević Hadnađev, Tamara; Hadnađev, Miroslav; Pojić, Milica; Rakita, Slađana; Krstonošić, Veljko
• Is Part Of: Journal of food engineering. Volume 167(2015:Dec.)Part B
• Page Start: 133
• Page End: 138
• Publication Date: 2015-12
• Subjects: Cookie -- Emulsion -- Oil structuring -- OSA starch -- Rheology -- Texture; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2015.02.002
• Languages: English
• ISSNs: 0260-8774

Abstract

Highlights: Novel cookies shortenings based on OSA starch stabilized emulsions were developed. They were used as fat replacers in cookies and compared to vegetable fat and oil. Fat replacement with structured and unstructured oil led to dough strength decrease. Oil containing cookies were harder than fat containing cookies. Oil structuring decreased cookie spread and improved surface appearance. Abstract: The aim of this study was to develop novel semi-plastic shortenings based on starch sodium octenyl succinate stabilized oil-in-water emulsions, as well as to investigate their functionality as fat replacers in cookies. The effects of incorporation of structured oil (in the form of 50% and 70% oil-in-water emulsions) instead of unstructured oil (50% and 70%) or traditional shortening (100% vegetable fat) in cookie formulation were determined by measuring the rheological properties of cookie dough, textural properties of cookie (break strength), spread, colour, moisture and sensory attributes. It was determined that vegetable fat replacement with emulsions and unstructured oil affected the decrease in dough elastic modulus and increase in cookie firmness. Cookies containing oil in the form of emulsion expressed higher dough strength and lower cookie spread in comparison to those containing unstructured oil. Although all the cookies were sensory acceptable, the one containing traditional shortening expressed superior sensory characteristics.