Functionality of puff pastry olive pomace oil-based margarines and their baking performance

Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M...

ver descrição completa

Detalhes bibliográficos
Autores: Álvarez, M. Dolores, Herranz, Beatriz, Saiz, Arancha, Cofrades, Susana
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/310554
Acesso em linha:http://hdl.handle.net/10261/310554
Access Level:acceso abierto
Palavra-chave:Olive pomace oil
Organogelator agents
Puff pastry
Bakery
Rheological properties
Healthy fats
Thermal properties
Sensory
Laminated bakery product
id ES_84debe8d3fc0b20f9ad53676bedd97e5
oai_identifier_str oai:digital.csic.es:10261/310554
network_acronym_str ES
network_name_str España
repository_id_str
spelling Functionality of puff pastry olive pomace oil-based margarines and their baking performanceÁlvarez, M. DoloresHerranz, BeatrizSaiz, AranchaCofrades, SusanaOlive pomace oilOrganogelator agentsPuff pastryBakeryRheological propertiesHealthy fatsThermal propertiesSensoryLaminated bakery productDesigning healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1–M4 and PP, while thermal properties were determined in M1–M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G′) of M1–M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1–M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile.ORIVA financed the study and hiring of A.S. author (Project-Reference: 20212255). ORIVA had no part in the development of the study or the writing of this article.Peer reviewedMultidisciplinary Digital Publishing InstituteInterprofesional del Aceite de Orujo de OlivaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2023202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/310554reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésÁlvarez, M. Dolores; Herranz, Beatriz; Saiz, Arancha; Cofrades, Susana; 2023; Supplementary Materials of Functionality of puff pastry olive pomace oil-based margarines and their baking performance [Dataset]; Multidisciplinary Digital Publishing Institute; https://doi.org/10.3390/foods12112138https://doi.org/10.3390/foods12112138Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3105542026-05-22T06:33:51Z
dc.title.none.fl_str_mv Functionality of puff pastry olive pomace oil-based margarines and their baking performance
title Functionality of puff pastry olive pomace oil-based margarines and their baking performance
spellingShingle Functionality of puff pastry olive pomace oil-based margarines and their baking performance
Álvarez, M. Dolores
Olive pomace oil
Organogelator agents
Puff pastry
Bakery
Rheological properties
Healthy fats
Thermal properties
Sensory
Laminated bakery product
title_short Functionality of puff pastry olive pomace oil-based margarines and their baking performance
title_full Functionality of puff pastry olive pomace oil-based margarines and their baking performance
title_fullStr Functionality of puff pastry olive pomace oil-based margarines and their baking performance
title_full_unstemmed Functionality of puff pastry olive pomace oil-based margarines and their baking performance
title_sort Functionality of puff pastry olive pomace oil-based margarines and their baking performance
dc.creator.none.fl_str_mv Álvarez, M. Dolores
Herranz, Beatriz
Saiz, Arancha
Cofrades, Susana
author Álvarez, M. Dolores
author_facet Álvarez, M. Dolores
Herranz, Beatriz
Saiz, Arancha
Cofrades, Susana
author_role author
author2 Herranz, Beatriz
Saiz, Arancha
Cofrades, Susana
author2_role author
author
author
dc.contributor.none.fl_str_mv Interprofesional del Aceite de Orujo de Oliva
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Olive pomace oil
Organogelator agents
Puff pastry
Bakery
Rheological properties
Healthy fats
Thermal properties
Sensory
Laminated bakery product
topic Olive pomace oil
Organogelator agents
Puff pastry
Bakery
Rheological properties
Healthy fats
Thermal properties
Sensory
Laminated bakery product
description Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1–M4 and PP, while thermal properties were determined in M1–M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G′) of M1–M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1–M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/310554
url http://hdl.handle.net/10261/310554
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Álvarez, M. Dolores; Herranz, Beatriz; Saiz, Arancha; Cofrades, Susana; 2023; Supplementary Materials of Functionality of puff pastry olive pomace oil-based margarines and their baking performance [Dataset]; Multidisciplinary Digital Publishing Institute; https://doi.org/10.3390/foods12112138
https://doi.org/10.3390/foods12112138
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869412256500940800
score 15,812429

Registos relacionados