Effects of Shortening Replacement with Reinforced Ethyl Cellulose-Based Oleogels with Adipic Acid on Physicochemical and Sensory Characteristics of Cakes

In recent years, use of oleogels as replacers of structured oils has received much attentions due to the health concerns. The objective of the present study was preparation of reinforced ethyl cellulose-based oleogels with adipic acid as replacers of shortening in cakes.

First, oleogel samples were prepared using ethyl cellulose (at two various concentrations of 6 and 2% w/w) and adipic acid (at two various concentrations of 0 and 4% w/w). Then, prepared oleogels were used as replacers for 50% of shortening in the cake formulation.

Replacement of 50% shortening with ethyl cellulose/adipic acid oleogels improved texture profile of the cakes, especially its hardness. Values of moisture, specific volume and porosity in cake samples significantly decreased by replacement of 50% shortening with oleogels (p < 0.05). Additionally, formulated cakes by ethyl cellulose/adipic acid oleogel showed lowest peroxide values (0.96 meqO2/kg ±0.05) at the end of a 90-day storage. The nearest sensory scores for odor, taste, texture, and color and overall acceptance to scores of control sample were associated to the formulated cakes with ethyl cellulose/adipic acid oleogels.

In conclusion, ethyl cellulose/adipic acid oleogels include high potentials as replacers of shortening in cakes and other bakery products to develop healthier and higher quality food products.