14^th Food Engineering Conference

Biography

Biography: Farnaz Maleky

Abstract

In this study we examined saturated fats substitutions in food products with gelled mono and poly unsaturated oils. Soy bean oil and high oleic soybean oil were gelled by rice bran wax or sunflower wax. After testing the networks stability and textural properties, we also studies the gelled matrix interactions with non-fat components by replacing 10-30% of liquid oil with water or skim milk. Samples syneresis, rheological behavior and thermal properties were evaluated.  When samples storage and loss moduli and hardness remained consistent for 27-day storage period, variations were seen between gels with different water contents.  These variabilities in the samples with 10 and 20% water was reduced significantly by addition of 1.67% glycerol monooleate.  We also examined the possible applications of the oleogel networks made from vegetable oil, water, and skim milk  in cream cheese and processed cheese products manufacturing, by using different processing conditions and ingredient formulations. Using Confocal Laser Scanning Microscopy (CLSM) the successful microstructural incorporation of the oleogels into both cheese samples was shown. Comparing the oleogel cheese products with cheese samples made with liquid oil and no gelator, it is revealed that the application of oleogel reduces the lipid particle size and makes fat globule size and shape similar to those of the control samples. Moreover, oleogel cheese samples, prepared with rice bran wax and high oleic soybean oil, displayed comparable textural attributes to the commercial controls.