ArticleFood science & nutrition2025
Effect of Zein-Persian Gum Water-in-Oleogels on Quality Characteristics of Unsaturated Fatty Acid-Rich and Low-Fat Croissant.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Optimization of Formulation Parameters for Reduced-Fat Katima with Improved Nutritional Quality Using Response Surface Methodology and Evaluation of Quality Characteristics.Foods (Basel, Switzerland) · 2026Article
- Plant-Based Bigels for Functional Delivery: Advances in Structural Design and Stabilization Strategies.Foods (Basel, Switzerland) · 2025Review
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2 authors.
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Abstract
Water-in-oleogels are structured oils formed using gelators with varying gelation performance. In this study, the production of novel bigels and their consumption as a commercial shortening substitute in croissant formulation to reduce the fat and saturated fatty acid content and produce a healthier product are of concern. Water-in-oleogels of sunflower oil were prepared by consuming different combinations of gelators, monoglyceride, Zein protein (2.5%, 5%, and 7.5%), and Persian gum (0%, 1.5%). After assessing their thermal and rheological properties, they were substituted with shortening in the formulation of croissants to reduce fat and saturated fatty acid content. The qualitative properties of the products were assessed from different perspectives. Water-in-oleogels had solid, viscoelastic gel-like structure, with pseudoplastic behavior and an increase in the Zein concentration in the presence of hydrocolloids enhanced the viscoelastic properties and melting enthalpy of created crystals in the bigel structure. The moisture content and hardness of croissants produced with water-in-oleogels were higher and lower, respectively, than those in the control. Using hydrocolloid next to increasing the Zein concentration decreased the oil release of the product. The croissant prepared using water-in-oleogel containing 2.5% Zein had the lowest density compared to the other samples. The intensity of yellowness, chroma, and browning index were higher in samples produced with water-in-oleogels containing low levels of gelators. The water-in-oleogel prepared with 2.5% Zein was useful in the production of croissants with favorable quality properties and 15% lower fat compared to the control without significant difference in terms of peroxide value. The total volume of the saturated and essential unsaturated fatty acids in the developed product decreased by 47% and increased by 65%, respectively, next to maintaining the aroma, taste, color, and most of the organoleptic properties.
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