Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies

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dc.coverageDOI: 10.3390/gels8070445
dc.creatorQuilaqueo, Marcela
dc.creatorIturra, Nicole
dc.creatorContardo, Ingrid
dc.creatorMillao, Sonia
dc.creatorMorales, Eduardo
dc.creatorRubilar, Mónica
dc.date2022
dc.date.accessioned2025-11-18T19:42:05Z
dc.date.available2025-11-18T19:42:05Z
dc.description<p>Fats play multiple roles in determining the desirable characteristics of foods. However, there are health concerns about saturated and trans fats. Bigels have been proposed as a novel fat replacer in foods. This research evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies. Bigels were made with beeswax/canola oil oleogel and sodium alginate and carboxymethylcellulose hydrogels. The results showed that the peroxide value and binding capacity of bigels were affected by the type of hydrogel used. However, their fatty acid profile, p-anisidine value, oxidative stability, and texture remained unchanged. Using bigels as fat replacers, cookies were obtained with a hardness similar to those with original shortening, showing the potential of bigels for use in foods.</p>eng
dc.identifierhttps://investigadores.uandes.cl/en/publications/96d51bb1-f8f3-481d-bacd-f8959d332c97
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/52153
dc.languageeng
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourcevol.8 (2022) date: 2022-07-17 nr.7
dc.subjectbeeswax
dc.subjectbigel
dc.subjectcanola oil
dc.subjectcarboxymethylcellulose
dc.subjecthydrogel
dc.subjectoleogel
dc.subjectsodium alginate
dc.titleFood-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookieseng
dc.typeArticleeng
dc.typeArtículospa
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