Effect of Dietary Fibre and Thermal Conditions on Rice Bran Wax Oleogels for Biscuits Preparation

In this work sunflower oil (SFO) oleogels were obtained using rice bran wax (RBW) at 4.5 and 5.5% wt/wt. Bamboo fibre 40 µm (BF40) at 0.5% was investigated as structuring agent. The effect of fibre addition and cooling temperature (0, 4 and 25°C) on gel properties was evaluated compared to control s...

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Main Authors: Laura Principato, Luca Sala, Guillermo Duserm Garrido, Giorgia Spigno
Format: Article
Language:English
Published: AIDIC Servizi S.r.l. 2021-07-01
Series:Chemical Engineering Transactions
Online Access:https://www.cetjournal.it/index.php/cet/article/view/11693
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spelling doaj-d3c0e2c523a940919a13b36fcf9241e42021-07-01T20:25:21ZengAIDIC Servizi S.r.l.Chemical Engineering Transactions2283-92162021-07-018710.3303/CET2187009Effect of Dietary Fibre and Thermal Conditions on Rice Bran Wax Oleogels for Biscuits PreparationLaura PrincipatoLuca SalaGuillermo Duserm GarridoGiorgia SpignoIn this work sunflower oil (SFO) oleogels were obtained using rice bran wax (RBW) at 4.5 and 5.5% wt/wt. Bamboo fibre 40 µm (BF40) at 0.5% was investigated as structuring agent. The effect of fibre addition and cooling temperature (0, 4 and 25°C) on gel properties was evaluated compared to control samples prepared without fibre and at same cooling conditions. Rheological (both in rotational and oscillatory mode), texture and differential scanning calorimetry tests were carried out to assess thermal and structural parameters of gels. Oleogelatinization modified the rheological behaviour of samples, shifting from a typical Newtonian oil trend to a pseudo plastic non-Newtonian behaviour in gels. The gels resulted sensitive to temperature changes since a lower cooling temperature led to a structure weakening.https://www.cetjournal.it/index.php/cet/article/view/11693
collection DOAJ
language English
format Article
sources DOAJ
author Laura Principato
Luca Sala
Guillermo Duserm Garrido
Giorgia Spigno
spellingShingle Laura Principato
Luca Sala
Guillermo Duserm Garrido
Giorgia Spigno
Effect of Dietary Fibre and Thermal Conditions on Rice Bran Wax Oleogels for Biscuits Preparation
Chemical Engineering Transactions
author_facet Laura Principato
Luca Sala
Guillermo Duserm Garrido
Giorgia Spigno
author_sort Laura Principato
title Effect of Dietary Fibre and Thermal Conditions on Rice Bran Wax Oleogels for Biscuits Preparation
title_short Effect of Dietary Fibre and Thermal Conditions on Rice Bran Wax Oleogels for Biscuits Preparation
title_full Effect of Dietary Fibre and Thermal Conditions on Rice Bran Wax Oleogels for Biscuits Preparation
title_fullStr Effect of Dietary Fibre and Thermal Conditions on Rice Bran Wax Oleogels for Biscuits Preparation
title_full_unstemmed Effect of Dietary Fibre and Thermal Conditions on Rice Bran Wax Oleogels for Biscuits Preparation
title_sort effect of dietary fibre and thermal conditions on rice bran wax oleogels for biscuits preparation
publisher AIDIC Servizi S.r.l.
series Chemical Engineering Transactions
issn 2283-9216
publishDate 2021-07-01
description In this work sunflower oil (SFO) oleogels were obtained using rice bran wax (RBW) at 4.5 and 5.5% wt/wt. Bamboo fibre 40 µm (BF40) at 0.5% was investigated as structuring agent. The effect of fibre addition and cooling temperature (0, 4 and 25°C) on gel properties was evaluated compared to control samples prepared without fibre and at same cooling conditions. Rheological (both in rotational and oscillatory mode), texture and differential scanning calorimetry tests were carried out to assess thermal and structural parameters of gels. Oleogelatinization modified the rheological behaviour of samples, shifting from a typical Newtonian oil trend to a pseudo plastic non-Newtonian behaviour in gels. The gels resulted sensitive to temperature changes since a lower cooling temperature led to a structure weakening.
url https://www.cetjournal.it/index.php/cet/article/view/11693
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