Healthier pineapple tart pastry using oleogel-based solid fat replacement
https://doi.org/10.31246/mjn-2021-0007
- Author:
Shaun Yong Jie Sim
1
;
Kah Xuan Wong
2
;
Christiani Jeyakumar Henry
1
,
3
Author Information
1. Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599&
2. Food Science and Nutrition Program, School of Chemical and Life Science, Nanyang Polytechnic, Singapore 569830
3. Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117596
- Publication Type:Journal Article
- Keywords:
oleogels, fat mimetics, ethylcellulose, monoglyceride, pastry
- From:
Malaysian Journal of Nutrition
2021;27(No.2):327-333
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: Pineapple tarts are a commonly consumed Southeast Asian pastry made using solid fats like butter and palm shortening. These solid fats predominantly contain high amounts of saturated fats which have been implicated in negative health effects. However, solid fats impart important textural properties in pastry formation and is not easy to replace. To overcome this challenge, a concept to enhance the nutritional value whilst maintaining the textural properties of pineapple tart pastry formed the basis of this study. Methods: This short study explored the use of “healthy” avocado-olive oil-based oleogels structured with food-grade ethylcellulose (EC), monoglycerides (MG) or its combination (EC-MG) as solid fat replacements to butter and palm shortening. The textural properties of the pastry dough and tart were determined using a texture analyser, while the nutritional content of the pastries was compared. Results: The firmness of pastry dough decreased in the order: EC >> EC-MG > butter ~ MG ~ shortening, while tart hardness decreased: EC > shortening ~ butter > MG > EC-MG. The combination EC-MG oleogel had positive effects on the textural properties by improving the dough workability and reducing the tart hardness compared to EC. Remarkably, the oleogel tart pastries had up to 70% less saturated fat compared to the butter or palm shortening pastries. Conclusion: This study confirms the ability to create healthier pastries whilst maintaining its texture.
- Full text:4.2021my0546.pdf
