Enhanced chiffon cake quality using tannic acid cross-linked diacylglycerol oleogels as a replacement of butter.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-03-28 DOI:10.1002/jsfa.14244

Ning Liu, Xiaoting Xue, Kun Zhang, Dan Li, Ping Lin, Qian Ju, Yi Chen, Katsuyoshi Nishinari, Mouming Zhao, Xiaolin Yao

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引用次数: 0

Abstract

Background: In the present study, a composite comprising konjac glucomannan (KGM), hydroxypropyl methylcellulose (HPMC) and tannic acid (TA) was employed for the fabrication of emulsion-templated diacylglycerol oleogels (E-DGOs). The potential use of the E-DGOs as a 50% replacement for butter in chiffon cakes was explored, with the direct method-prepared DG oleogels (D-DGOs) serving as a comparison.

Results: The rheological analysis demonstrated that the incorporation of TA (0.15 wt%) led to the enhanced thixotropic recovery characteristics in E-DGOs. The low-field NMR results indicated that oleogels formulated with TA facilitated the formation of a uniform matrix distribution in chiffon cakes and inhibited the migration of moisture and fat during storage. In comparison with the D-DGO-based cakes, the samples containing E-DGOs exhibited superior appearance and texture. The texture score of the TA-DGO cake was 6.44, which was similar to that of the butter cake (6.72).

Conclusion: The present study reveals that the E-DGO-based cakes have performance and sensory scores comparable to butter cakes. These findings provide a reference point for the construction of KGM-HPMC-TA based E-DGOs as a partial replacement for butter in chiffon cakes. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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