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Enhancement of resistant starch content in ethyl cellulose-based oleogels cakes with the incorporation of glycerol monostearate

文献类型： 外文期刊

作者： Chen, Xiaohan 1 ; Lan, Dongming 1 ; Li, Daoming 3 ; Wang, Weifei 2 ; Wang, Yonghua 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Dept Food Sci & Engn, Guangzhou 510640, Peoples R China

2.Guangdong Acad Agr Sci, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc, Minist Agr & Rural Affairs,Sericultural & Agrifood, Guangzhou 510610, Peoples R China

3.Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China

关键词： Handling editor: A.G. Marangoni; Diacylglycerol oil; Oleogel; Lipid-amylose complexes; Starch digestibility

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.2； 五年影响因子：6.2 ）

ISSN：

年卷期： 2024 年 8 卷

页码：

收录情况： SCI

摘要： The objective of this work was to completely replace margarine with peanut diacylglycerol oil/ethyl cellulose-glycerol monostearate oleogel (DEC/GMS) oleogel, and evaluate its effect on starch digestibility of cakes. The in vitro digestibility analysis demonstrated that the DEC/GMS-6 cake exhibited a 26.36% increase in slowly digestible starch (SDS) and resistant starch (RS) contents, compared to cakes formulated with margarine. The increased SDS and RS contents might mainly be due to the hydrophobic nature of OSA-wheat flour, which could promote the formation of lipid-amylose complexes with GMS and peanut diacylglycerol oil. XRD pattern suggested that the presence of GMS in DEC-based oleogels facilitated the formation of lipid-amylose complexes. The DSC analysis revealed that the addition of GMS resulted in a significant increase in gelatinization enthalpy, rising from 249.7 to 551.9 J/g, which indicates an improved resistance to gelatinization. The FTIR spectra indicated that the combination of GMS could enhance the hydrogen bonding forces and short-range ordered structure in DEC-based cakes. The rheological analysis revealed that an increase in GMS concentration resulted in enhanced viscoelasticity of DEC-based cake compared to TEC-based cakes. The DEC-based cakes exhibited a more satisfactory texture profile and higher overall acceptability than those of TEC-based cakes. Overall, these findings demonstrated that the utilization of DEC-based oleogel presented a viable alternative to commercial margarine in the development of cakes with reduced starch digestibility.

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