LAUSR

BACKGROUND Shortening was used widely in cookie for the improvement of quality and texture. However, large amounts of saturated and trans fatty acids presented in shortening had adverse effects on human health, and much effort has been made to reduce the use of shortening, oleogel might be a suitable choice. In this study, the oleogels of high oleic sunflower oil with beeswax (BW), BW-glyceryl monopalmitate (BW-GMP), and BW-Span80 (BW-S80) were prepared and their suitability as shortening replacers in the cookies were evaluated. RESULTS The solid fat contents of BW, BW-GMP and BW-S80 oleogels were significantly lower than those of commercial shortening when the temperature was not higher than 35°C. However, oil binding capacity of these oleogels was almost similar to that of shortening. The crystals in the shortening and oleogels were β' form mainly, however, the morphology of crystal aggregates in these oleogels was different from that of shortening. The textural and rheological properties of doughs prepared with the oleogels were similar, and evidently different from those of dough with commercial shortening. The breaking strengths of cookies made with oleogels were lower than that of cookies prepared with shortening. However, cookies containing BW-GMP and BW-S80 oleogels were similar in density and color to those prepared with shortening. CONCLUSION Textural properties and color of cookies with BW-GMP and BW-S80 oleogels were highly similar to those of the cookies containing commercial shortening. BW-GMP and BW-S80 oleogels could act as a shortening alternative in cookies preparation. This article is protected by copyright. All rights reserved.