Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry

Shortening in puff pastry products contains high levels of saturated and even trans-fatty acids that may be hazardous to human health. One efficient way to reduce such unhealthy fat in food is to employ gelators to structure liquid oils for the production of oleogels, thereby replacing shortening. I...

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Detalles Bibliográficos
Autores: Wang, Q., Bobadilla, Silvia, Espert, María, Sanz Taberner, Teresa, Salvador, Ana
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/352195
Acceso en línea:http://hdl.handle.net/10261/352195
https://api.elsevier.com/content/abstract/scopus_id/85187803087
Access Level:acceso abierto
Palabra clave:HPMC
Oleogel
Puff pastry
Temporal dominance sensations
Texture profile analysis
puff pastry
hydroxypropyl methylcellulose
fats
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spelling Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastryWang, Q.Bobadilla, SilviaEspert, MaríaSanz Taberner, TeresaSalvador, AnaHPMCOleogelPuff pastryTemporal dominance sensationsTexture profile analysispuff pastryhydroxypropyl methylcellulosefatsShortening in puff pastry products contains high levels of saturated and even trans-fatty acids that may be hazardous to human health. One efficient way to reduce such unhealthy fat in food is to employ gelators to structure liquid oils for the production of oleogels, thereby replacing shortening. In this paper, two types of HPMC (Hydroxypropyl Methyl Cellulose) oleogels (emulsion template and foam template) were used to replace shortening in puff pastry. Full-HD images, TPA (Texture Profile Analysis) and penetration tests, as well as TDS (Time-Dominant Sensation) sensory analysis, were used to assess the products' cross-sectional morphology, texture, and sensory attributes. The appearance of baked pastry made with 50/50 (shortening/oleogel) was similar to the control (100% shortening). In contrast, the crumb texture of baked pastry prepared with 100% oleogel was more compact and less airy than control. All samples showed similar firmness. TPA test showed that puff pastry made with 100% foam-based oleogel did not substantially differ to the control group, while samples prepared with emulsion-based oleogels were significantly harder and chewier than the control. Regarding sensory analysis, all puff pastries were mainly perceived as “crunchy” during chewing. The increase in oleogel content resulted in denser pastry, but the 50/50 foam template samples were "easier to chew". Attribute “compact” also became one of the main perceptions when the oleogel content increased to 100%, which would be related to the dense structure observed in the crumb morphology. This study confirms the feasibility of HPMC oleogels as healthy fat source in puff pastry.This work is supported by the Spanish Ministry of Science, Innovation and Universities (Funding number: PDC2022-133549-C21). We also thank the financial support from the China Scholarship Council for Dr. Qi Wang. IATA-CSIC is a Centre of Excellence Severo Ochoa (CEX2021-001189-S funded by MCIN/AEI/10.13039/501100011033).With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX 2021-001189-S)Peer reviewedElsevierMinisterio de Ciencia, Innovación y Universidades (España)China Scholarship Council#NODATA#0009-0005-2400-1096#NODATA#0000-0003-0555-68360000-0001-7634-027XConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/352195https://api.elsevier.com/content/abstract/scopus_id/85187803087reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PDC2022-133549-C21info:eu-repo/grantAgreement/AEI//CEX 2021-001189-SFood Hydrocolloidshttps://doi.org/10.1016/j.foodhyd.2024.109936Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3521952026-05-22T06:33:51Z
dc.title.none.fl_str_mv Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
title Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
spellingShingle Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
Wang, Q.
HPMC
Oleogel
Puff pastry
Temporal dominance sensations
Texture profile analysis
puff pastry
hydroxypropyl methylcellulose
fats
title_short Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
title_full Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
title_fullStr Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
title_full_unstemmed Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
title_sort Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
dc.creator.none.fl_str_mv Wang, Q.
Bobadilla, Silvia
Espert, María
Sanz Taberner, Teresa
Salvador, Ana
author Wang, Q.
author_facet Wang, Q.
Bobadilla, Silvia
Espert, María
Sanz Taberner, Teresa
Salvador, Ana
author_role author
author2 Bobadilla, Silvia
Espert, María
Sanz Taberner, Teresa
Salvador, Ana
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
China Scholarship Council
#NODATA#
0009-0005-2400-1096
#NODATA#
0000-0003-0555-6836
0000-0001-7634-027X
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv HPMC
Oleogel
Puff pastry
Temporal dominance sensations
Texture profile analysis
puff pastry
hydroxypropyl methylcellulose
fats
topic HPMC
Oleogel
Puff pastry
Temporal dominance sensations
Texture profile analysis
puff pastry
hydroxypropyl methylcellulose
fats
description Shortening in puff pastry products contains high levels of saturated and even trans-fatty acids that may be hazardous to human health. One efficient way to reduce such unhealthy fat in food is to employ gelators to structure liquid oils for the production of oleogels, thereby replacing shortening. In this paper, two types of HPMC (Hydroxypropyl Methyl Cellulose) oleogels (emulsion template and foam template) were used to replace shortening in puff pastry. Full-HD images, TPA (Texture Profile Analysis) and penetration tests, as well as TDS (Time-Dominant Sensation) sensory analysis, were used to assess the products' cross-sectional morphology, texture, and sensory attributes. The appearance of baked pastry made with 50/50 (shortening/oleogel) was similar to the control (100% shortening). In contrast, the crumb texture of baked pastry prepared with 100% oleogel was more compact and less airy than control. All samples showed similar firmness. TPA test showed that puff pastry made with 100% foam-based oleogel did not substantially differ to the control group, while samples prepared with emulsion-based oleogels were significantly harder and chewier than the control. Regarding sensory analysis, all puff pastries were mainly perceived as “crunchy” during chewing. The increase in oleogel content resulted in denser pastry, but the 50/50 foam template samples were "easier to chew". Attribute “compact” also became one of the main perceptions when the oleogel content increased to 100%, which would be related to the dense structure observed in the crumb morphology. This study confirms the feasibility of HPMC oleogels as healthy fat source in puff pastry.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
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/10261/352195
https://api.elsevier.com/content/abstract/scopus_id/85187803087
url http://hdl.handle.net/10261/352195
https://api.elsevier.com/content/abstract/scopus_id/85187803087
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/PDC2022-133549-C21
info:eu-repo/grantAgreement/AEI//CEX 2021-001189-S
Food Hydrocolloids
https://doi.org/10.1016/j.foodhyd.2024.109936
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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