Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies, By gholamreza Abdi

Research

Title	Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies
Type	Article
Keywords	Oleogel Sunflower oil Corn oil Beeswax Oleogelator Margarine Cookies
Journal	FOOD CHEMISTRY-X
DOI	https://doi.org/10.1016/j.fochx.2024.101676
Researchers	Aqsa Zulfiqar (First researcher) , Muhammad Asim Shabbir (Second researcher) , Fizza Tahir (Third researcher) , Moazzam Rafiq Khan (Fourth researcher) , Waqar Ahmed (Fifth researcher) , Seydi Yıkmış (Not in first six researchers) , Muhammad FAISAL MANZOOR (Not in first six researchers) , gholamreza Abdi (Not in first six researchers) , Rana Muhammad Aadil (Not in first six researchers)

Abstract

Oleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent. A variety of physicochemical analyses were done to evaluate the quality of oleogel, including peroxide value, iodine value, saponification value, fatty acid, rheological parameters and firmness. Different percentages of oleogel, ranging from 0% to 75%, were used to substitute margarine in cookies. The cookies' quality was evaluated using proximate analysis, color analysis, texture analysis, calorific value, and sensory analysis. The study yielded substantial results by finding the ideal margarine-to-oleogel mix ratio, allowing for the manufacturing of high-quality cookies with a greater degree of unsaturation. Cookies with oleogel showed higher levels of unsaturation and better properties, making them the preferred option among consumers.