Production of Muffins with Reduced Fat Using Organogel Based on Carnauba Wax

The aim of this study was to produce low fat muffins using oleogels using carnauba wax and grape seed oil. The oil in the muffins formulation was replaced with various levels (0 and 100%). The rheological properties of different dough samples showed that all samples had shear-thinning behavior. By increasing the percentage of oleogels, the density of the dough increased significantly (P<0.05), but increasing the oleogel to 50% compared to the control sample did not have a significant effect on the density of the dough. Water activity of muffin cake samples containing oleogel were higher than the control sample. With increasing the percentage of using oleogels to the level of 50%, the specific volume of cakes increased. The use of oleogel up to 50% level had no significant effect (P>0.05) on L* index. With increasing the percentage of using oleogels to the level of 50%, the hardness decreased. However, further increase of oleogels from 50 to 100% significantly (P<0.05) led to an increased hardness. Increasing the storage time significantly increased hardness (P<0.05). Samples containing oleogel from 10 to 50% in terms of sensory properties were not significantly different from the control sample (P<0.05) but by increasing the percentage of oleogel application from 50% and above, it led to a significant decrease in all sensory properties of muffin samples compared to the control sample. Therefore, in general, a sample containing 50% oleogel based on carnauba wax and grape seed oil instead of oil can be selected as the superior sample.