Zein/EGCG/Ca2+ oleogels for margarine substitution in biscuits: Impact on dough properties and biscuits quality attributes

Abstract

Biscuits are a popular bakery item among consumers, with solid fats (such as margarines or shortenings) rich in saturated fats being key ingredients. Consuming excessive amounts of these fats could have negative effects on human health. This study investigated the potential of hydrocolloids-based oleogels (Zein/(−)-epigallocatechin-3-gallate/Ca²⁺) as a margarine alternative in bakery items. Oleogels were used at substitution levels of 0%, 25%, 50%, 75%, and 100%. The study evaluated the specific gravity, microstructure, color variation, and flavor of oleogels/margarine doughs and biscuits. Results suggested that when the substitution degree was less than 50%, oleogels exhibited good application potential in biscuits products in terms of mixtures, doughs and biscuits characteristics. The oleogels/margarine mixtures with 25% substitution degree presented more similarity to margarine in appearance, being feather and milky white. The oleogel/margarine doughs at 25% substitution exhibited a specific gravity of 1.238 ± 0.022, closely resembling the margarine control (1.252 ± 0.020). Biscuits with 25% oleogel substitution showed color parameters (L∗, a∗, and b∗ values) that were statistically comparable to the margarine biscuits (p > 0.05). When margarine was partially or fully substituted with oleogels in biscuits preparation, it showed potential in slowing the rise of blood sugar and blood lipid levels. Therefore, using oleogels as a substitute for conventional solid fat could be a highly promising strategy. This study might provide references for further exploration into the potential of oleogels in food formulations, promoting a healthier food industry.