Abstract
Oleogels prepared from hydrocolloids have recently gained a lot of
attention as an alternative for trans and saturated fats. Previously we
have demonstrated that the freeze-dried foams prepared using a mixture
of 5% faba bean or pea protein concentrates with 0.25% xanthan gum at
pH 7 and 9 can hold canola oil 30-40 times their weights
(Mohanan, Tang, Nickerson and Ghosh,
2020). However, the oleogels suffered from high oil loss, about 30%
oil leaked, which negatively affected the rheological properties of the
oleogels. The functionality of the cake baked using the oleogels was
poorer compared to a shortening baked cake. The present study explored
the addition of a small amount of high-melting monoacylglycerol (MAG)
and candelilla wax (CW) on reducing oil loss, improving rheological
properties and baking qualities of pulse protein-stabilized oleogels.
Different concentrations (0.5-3%) of MAG or CW were dissolved in canola
oil at 80 ÂșC. The hot oil was then added into the freeze-dried
protein-polysaccharide foams (pH 7) and quickly transferred to a
refrigerator. The crystallized additives reinforced the oleogel network,
thereby reducing oil loss, while increasing the firmness, cohesiveness,
and storage modulus. When model cakes were baked with the oleogels,
significant improvement in textural properties was observed with the
addition of MAG in the foam-templated oleogels. However, in comparison
with shortening-based cakes, oleogel-based cakes still showed a negative
effect on hardness, chewiness and cohesiveness.
Keywords : pulse proteins; foam-templated oleogel;
monoacylglycerol; candelilla wax; cake baking; texture profile analysis