Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Ezgi Genc; Salih Karasu; Alican Akcicek; Omer Said Toker

doi:10.1111/ijfs.16925

journal article Open Access Jan 23, 2024

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

Ezgi Genc Salih Karasu

Alican Akcicek Omer Said Toker

International Journal of Food Science & Technology Vol. 59 No. 3 pp. 1709-1723 · Oxford University Press (OUP)

View at Publisher Save 10.1111/ijfs.16925

Abstract

Summary

In this study, the oleogel was produced by Pickering emulsion‐based method by using citrus fibre (
CF
)‐whey protein isolate (WPI) colloidal complex. The obtained oleogels were characterised by rheological and textural properties, and then the oleogels were used in cookies as an alternative to palm oil. The four oleogels (1% to 5%) were fabricated using a
CF
‐10% WPI complex. Shear thinning rheological behaviour was observed in all emulsion and oleogel samples. The
G
values were greater than the
G
values, indicating that solid‐like behaviour dominated in all emulsion and oleogel samples. All oleogel samples had a higher than 90% oil‐holding capacity. The visual appearance of 3%
CF
‐10% WPI and 5%
CF
‐10% WPI showed no surface oil, and more integrity structure means that could well trap oil in a gel matrix. Increasing CF% concentration reduced oil droplets and created a more compact structure, particularly at 3% and 5% CF‐10% WPI. An increase in
CF
concentration from 2% to 5% led to an increase in the hardness value of the dried products and cookies that
CF
formed a 3D network structure with binds liquid oil. The oxidative stability showed that no significant changes were found between the 3%
CF
‐10% WPI and palm cookies (
P
< 0.05). Cookies containing oleogels with a 3%
CF
content exhibited a visual resemblance to this trait, suggesting a colour appearance that closely resembled cookies made with palm oil. The incorporation of oleogels into the cookie recipe proved to be an effective substitute for palm oil.
CF
‐10% WPI oleogels show promise for use in cookie preparation as a replacement for palm oil, offering potential as substitutes for saturated and trans fats in food products.

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Metrics

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Citations

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References

Details

Published: Jan 23, 2024
Vol/Issue: 59(3)
Pages: 1709-1723
License: View

Authors

E

Ezgi Genc

Department of Food Quality Control and Analysis, Vocational School of Health Services İstanbul Gelişim University Istanbul 34210 Turkey

S

Salih Karasu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering Yildiz Technical University Davutpasa Campus Istanbul 34210 Turkey

A

Alican Akcicek

Faculty of Tourism Department of Gastronomy and Culinary Arts Kocaeli University Kartepe Kocaeli 41080 Turkey

O

Omer Said Toker

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering Yildiz Technical University Davutpasa Campus Istanbul 34210 Turkey

Cite This Article

Ezgi Genc, Salih Karasu, Alican Akcicek, et al. (2024). Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation. International Journal of Food Science & Technology, 59(3), 1709-1723. https://doi.org/10.1111/ijfs.16925

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

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