Abstract
SummaryThe aim of this work was to fabricate monoglyceride oleogels with combination of linseed (LO) and sunflower oil (SO) and evaluate their effect in baked cakes as a shortening replacer. Physicochemical properties of the oleogels were evaluated from FTIR, Differential scanning calorimetry (DSC), X‐ray diffraction (XRD), morphologic, oil binding, oxidative stability, and fatty acid point of view. Results showed that as the content of linseed oil increases, the ratio of omega‐6 to omega‐3 fatty acids in oleogels decreases. Adding 50% of each oil in the oleogel formulation improved crystallinity, morphological, and intermolecular hydrogen bonding. The 50% SO‐50% LO sample exhibited the highest oil‐binding capacity (89.83 ± 3.51) and peroxide value (1.46 ± 0.26) and was utilised in cake formulations as an optimised sample. Fatty acid, specific volume, porosity, peroxide value, colour, and sensory properties of cakes oleogel were also analysed. The formulated cake with oleogels showed an acceptable peroxide and fatty acid composition. As a result, using oil combinations in oleogel and cake formulations could pave the way for developing foods with a balance ω6/ω3 ratio and reduced levels of saturated and trans fatty acids.
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