Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil

Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil

This article belongs to the Special Issue Food Rheology and Applications in Food Product Design.

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Bibliographic Details
Main Authors: Álvarez, M. Dolores, Cofrades, Susana, Pérez-Mateos, Miriam, Saiz, Arancha, Herranz, Beatriz
Other Authors: Interprofesional del Aceite de Orujo de Oliva
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2022
Subjects:Puff pastry margarine, Fat crystals, Olive-pomace oil, Fatty acids profile, Rheological properties,
Online Access:http://hdl.handle.net/10261/303133
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spelling dig-ictan-es-10261-3031332023-03-14T12:10:56Z Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil Álvarez, M. Dolores Cofrades, Susana Pérez-Mateos, Miriam Saiz, Arancha Herranz, Beatriz Interprofesional del Aceite de Orujo de Oliva Puff pastry margarine Fat crystals Olive-pomace oil Fatty acids profile Rheological properties This article belongs to the Special Issue Food Rheology and Applications in Food Product Design. Due to its characteristic aroma and flavor, puff pastry (PP) prepared with butter is more accepted than that made with margarine, yet a high saturated fat consumption is associated with cardiovascular disease. This work studies the potential of olive-pomace oil (OPO) as main ingredient of PP margarines together with different organogelator agents to imitate the technological properties of a commercial fatty preparation (CFP). Rheological and textural properties were measured in all formulated margarines (FM) and, additionally, thermal and microstructural properties, and fatty acid (FA) profiles were analyzed in some selected FM. The different FM had viscous modulus (G″) and loss factor (tan δ) values lower than those of CFP, thus reflecting a different viscoelasticity and plasticity. The crystallization and melting temperatures of FM were also different from those of CFP, indicating the presence of a dissimilar polymorphic fat-crystal structure. Nevertheless, the FM containing an oleogel prepared with 5% beeswax and OPO was more similar to CFP. The FA profile of CFP and FM, with 80% polyunsaturated fatty acids (PUFA) and 60% oleic acid, is healthier than that of a PP commercial butter (CB), evidencing that, although improvements in margarine plasticity are still necessary, OPO is technologically viable to produce healthier PP margarines. Interprofesional del Aceite de Orujo de Oliva (ORIVA) financed the study (reference number 20212255) and the contract of A.S. ORIVA had no part on the design, conductance, analysis, or interpretation of results. Peer reviewed 2023-03-14T12:10:55Z 2023-03-14T12:10:55Z 2022 artículo Foods 11(24): 4054 (2022) http://hdl.handle.net/10261/303133 10.3390/foods11244054 2304-8158 en Foods Publisher's version https://doi.org/10.3390/foods11244054 Sí open application/pdf Multidisciplinary Digital Publishing Institute
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
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region Europa del Sur
libraryname Biblioteca del ICTAN España
language English
topic Puff pastry margarine
Fat crystals
Olive-pomace oil
Fatty acids profile
Rheological properties
Puff pastry margarine
Fat crystals
Olive-pomace oil
Fatty acids profile
Rheological properties
spellingShingle Puff pastry margarine
Fat crystals
Olive-pomace oil
Fatty acids profile
Rheological properties
Puff pastry margarine
Fat crystals
Olive-pomace oil
Fatty acids profile
Rheological properties
Álvarez, M. Dolores
Cofrades, Susana
Pérez-Mateos, Miriam
Saiz, Arancha
Herranz, Beatriz
Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil
description This article belongs to the Special Issue Food Rheology and Applications in Food Product Design.
author2 Interprofesional del Aceite de Orujo de Oliva
author_facet Interprofesional del Aceite de Orujo de Oliva
Álvarez, M. Dolores
Cofrades, Susana
Pérez-Mateos, Miriam
Saiz, Arancha
Herranz, Beatriz
format artículo
topic_facet Puff pastry margarine
Fat crystals
Olive-pomace oil
Fatty acids profile
Rheological properties
author Álvarez, M. Dolores
Cofrades, Susana
Pérez-Mateos, Miriam
Saiz, Arancha
Herranz, Beatriz
author_sort Álvarez, M. Dolores
title Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil
title_short Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil
title_full Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil
title_fullStr Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil
title_full_unstemmed Development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil
title_sort development and physico-chemical characterization of healthy puff pastry margarines made from olive-pomace oil
publisher Multidisciplinary Digital Publishing Institute
publishDate 2022
url http://hdl.handle.net/10261/303133
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