ArticleInternational journal of molecular sciences2021
Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value.
Article in International journal of molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The trial behind it
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Who cites it
7 citing papers in PubMed.
- Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies.Foods (Basel, Switzerland) · 2023Article
- Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties.Gels (Basel, Switzerland) · 2023Article
- Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application.Gels (Basel, Switzerland) · 2023Review
- Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.Foods (Basel, Switzerland) · 2023Article
- Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products.Molecules (Basel, Switzerland) · 2022Article
- Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils.Foods (Basel, Switzerland) · 2021Article
- Can Fish and Shellfish Species from the Black Sea Supply Health Beneficial Amounts of Bioactive Fatty Acids?Biomolecules · 2021Article
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Authors and funding
7 authors.
Funding
Abstract
backgroundShortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were replaced with solid oleogels, consisting of 95% rapeseed oil.
methodsThe dough and baked products were subjected to physical, textural, and structural analyses. Moreover, the fatty acids composition, chemical quality of fats extracted from muffins, and color of the products were determined. The dough was also observed at 600× magnification in bright field and polarized light microscopy, and microtomographic analysis of the structure of GTM was performed.
resultsThere was no effect of the type of lipids on physical properties, including water content in gluten-free muffins. However, the baked products differed in total porosity and brightness, as well as intensity of red and yellow colors. The use of rapeseed oil oleogels, instead of shortening in the muffin recipe, resulted in a decrease in the dietary undesirable SFA in lipid fractions (by approximately 40%), an increase in the content of MUFA (by approximately 30%), and an increase in the content of PUFA (by approximately 15%), with acceptable chemical quality.
conclusionsResearch confirms the possibility of obtaining products with increased nutritional value available to consumers on a gluten-free diet.
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