Ultrasound-assisted synthesis of highly stable MCT based oleogel and evaluation of its baking performance

Abstract

The present work explored the effect of using ultrasound during synthesis of oleogels on stability, strength and oxidative stability of oleogel and its comparison with conventional stirring process to highlight the importance of using ultrasound. Further, this MCT-based oleogel was used in formulation of cookies and its effect on texture and sensory attributes was examined. Ethyl cellulose (EC) concentration of 1.5% at ≤10 °C during synthesis resulted in gelation of MCT liquid oil. Ultrasound duty cycle of 10% and 20 kHz frequency improved the elastic modulus (G’) of oleogel and reduced the oil loss when maintained for storage period of 30 days and also the U-MCTO showed excellent hardness and stickiness for 30 days as compared with the oleogel prepared using conventional stirring. The U-MCTO, C-MCTO and MCT liquid oil showed induction time of 9.76, 6.41, 5.98 h at 110 °C, thus showing higher oxidative stability for the U-MCTO at accelerated conditions. The U-MCTO cookies showed excellent texture with force (N) of 4.17 ± 0.01 and 4.73 ± 0.00 N on 0 and 30 days, respectively, whereas it was much higher for MCTLO cookies i.e., 5.2 ± 0.0 and 7.89 ± 0.00 N on 0 and 30 days, respectively, making it unsuitable for consumption. The sensory score and overall acceptability of U-MCTO cookies was higher in terms of texture, mouthfeel, crunchiness, and hardness making it an excellent replacement for the use of saturated fat in bakery application like cookies.

Keywords

• Medium chain triglyceride
• Oleogels
• Cookies
• Rheology
• Saturated fat
• Texture