Abstract
Wax-based oleogels showed better performance as a substitute for shortening in cookies, but the relationship between the structure and physical properties of wax oleogels and cookies quality has not been elucidated, which limit its further application. In this regard, the effect of structure and physical properties of wax oleogels on the quality of cookies was investigated, and the characteristic indexes for evaluating the quality of novel cookies prepared with wax oleogels were determined. The results showed that oleogels with 5-9% proportion of rice bran wax (RBX) and candelilla wax (CDW) produced soft cookies with porous structure, desired spread and color. Compared with shortening, wax oleogels with lower solid fat content (SFC, 4.5-11%, 25 °C) and higher β' crystals (2795.7-11 671.3) produced cookies with similar hardness to that of shortening. Besides, the hardness of wax oleogel-based cookies depends more on the amount of crystals than crystal size. In the results, SFC, β' crystals, viscosity and elastic modulus (G') were determined to be the characteristic evaluation indexes for the quality of cookies prepared with wax oleogels. Cookies with wax oleogels with higher SFC, β' crystal, viscosity and G' are softer. The quality of novel cookies prepared with wax oleogels can be controlled by the SFC and β' crystal of wax oleogels. © 2022 Society of Chemical Industry.
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