Effect of Dietary Fibre and Thermal Conditions on Rice Bran Wax Oleogels for Biscuits Preparation

In this work sunflower oil (SFO) oleogels were obtained using rice bran wax (RBW) at 4.5 and 5.5% wt/wt. Bamboo fibre 40 µm (BF40) at 0.5% was investigated as structuring agent. The effect of fibre addition and cooling temperature (0, 4 and 25°C) on gel properties was evaluated compared to control s...

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Published inChemical engineering transactions Vol. 87
Main Authors Laura Principato, Luca Sala, Guillermo Duserm Garrido, Giorgia Spigno
Format Journal Article
LanguageEnglish
Published AIDIC Servizi S.r.l 01.07.2021
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Summary:In this work sunflower oil (SFO) oleogels were obtained using rice bran wax (RBW) at 4.5 and 5.5% wt/wt. Bamboo fibre 40 µm (BF40) at 0.5% was investigated as structuring agent. The effect of fibre addition and cooling temperature (0, 4 and 25°C) on gel properties was evaluated compared to control samples prepared without fibre and at same cooling conditions. Rheological (both in rotational and oscillatory mode), texture and differential scanning calorimetry tests were carried out to assess thermal and structural parameters of gels. Oleogelatinization modified the rheological behaviour of samples, shifting from a typical Newtonian oil trend to a pseudo plastic non-Newtonian behaviour in gels. The gels resulted sensitive to temperature changes since a lower cooling temperature led to a structure weakening.
ISSN:2283-9216
DOI:10.3303/CET2187009