Preparation of the Soybean Structured Oil based on Propolis Wax and Its Feasibility as Shortening Replacer in Cakes

In recent years, studies have been carried on the use of oleogels based on candelilla, bee and rice bran waxes as alternatives to shortenings for the cake production. The objective of the present study was to use extracted wax from propolis for structuring soybean oil and the oleogel use as a shortening substitute in cakes.

Soy oleogels were prepared based on propolis with concentrations of 2 and 4%. The optimal concentration was assessed based on assessments (oil binding capacity, color and peroxide value). The optimized oleogels at 20, 40 and 50% levels replaced shortening in cake formulations. The texture profile, peroxide value, sensory parameters and color parameters in cake samples were investigated.

Results of the analysis of oleogel samples showed that the oleogels with 4% of propolis wax included a higher oil binding capacity than that the oleogels with 2% of wax did and their peroxide value increased lesser over time. Therefore, oleogels with 4% of wax were selected as the optimal samples and used in the cake formulation. Results showed that the use of oleogels in cake formulation included significant effects on the oxidative stability, color, texture and symmetry index of the cake samples. The highest acceptance rates belonged to the samples containing 40 and 20% of oleogels, respectively.

Use of propolis wax-based oleogels did not include significant negative effects on the qualitative and sensory characteristics of the cakes. Therefore, use of propolis wax-based oleogels in cake formulations is recommended due to the availability of propolis and ease of wax extraction.