Impact of Groundnut Oil/Candelilla Wax Oleogel Replacement on Physicochemical Properties of Whole Wheat Pasta

被引：0
|
作者：
Kabi, Sandhya Rani [1 ,2 ]
Sahu, Deblu [2 ]
Jarzebski, Maciej [3 ]
Anis, Arfat [4 ]
Kim, Doman [5 ]
Nayak, Amit Kumar [6 ]
Pal, Kunal [2 ]
机构：
[1] Siksha O Anusandhan Deemed Univ, Ctr Biotechnol, Sch Pharmaceut Sci, Bhubaneswar 751003, Odisha, India
[2] Natl Inst Technol Rourkela, Dept Biotechnol & Med Engn, Rourkela 769008, Odisha, India
[3] Poznan Univ Life Sci, Fac Food Sci & Nutr, Dept Phys & Biophys, Wojska Polskiego 38-42, PL-60637 Poznan, Poland
[4] King Saud Univ, Coll Engn, SABIC Polymer Res Ctr SPRC, Dept Chem Engn, Riyadh 11421, Saudi Arabia
[5] Seoul Natl Univ, Inst Green Biosci & Technol, Dept Int Agr Technol, Seoul 151747, Gwangwon Do, South Korea
[6] Siksha O Anusandhan Deemed Univ, Sch Pharmaceut Sci, Dept Pharmaceut, Bhubaneswar 751003, Odisha, India
来源：
STARCH-STARKE | 2024年
关键词：
food; microscopy; oleogel; pasta; OIL;
D O I：
10.1002/star.202400002
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The current study investigates replacing water (2.5-15%) in whole wheat pasta with groundnut oil/candelilla wax (GNO/CW) oleogel. To assess the impact of incorporating GNO/CW oleogel at varied concentrations, both uncooked and cooked pasta samples are physicochemically characterized. The water absorption capacity of oleogel-containing cooked pasta samples is found to be lower. Microscopic analysis of the surface of pasta samples (uncooked and cooked) exhibits considerable changes in their topology as the composition varied. Black patches on the cooked pasta samples are observed when the GNO/CW oleogel replacement is on the higher side (10% and 15% replacement), implying the formation of starch-lipid complexes. FTIR analysis is performed to analyze the changes in functional groups and molecular bonds. There are no major changes in the water and the starch regions of pasta samples (uncooked and cooked). The addition of GNO/CW oleogel in the pasta samples enhances their stiffness. Additionally, the pasta samples exhibit viscoelastic properties. Therefore, the incorporation of GNO/CW oleogel into the whole wheat pasta dough can change the physicochemical properties of both uncooked and cooked pasta samples. Groundnut oil/candelilla wax oleogel replacement on whole wheat pasta is prepared.The addition of oleogel in the pasta samples enhances their stiffness.Black patches on cooked pasta are observed in case of oleogel replacement.The pasta samples after oleogel replacement exhibit viscoelastic properties. image
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页数：13
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