| Texto completo | |
| Autor(es): |
Saqueti, Bruno Henrique Figueiredo
;
Alves, Eloize Silva
;
Castro, Matheus Campos
;
Ferreira, Cintia Stefhany Ripke
;
Bulla, Milena Keller
;
Sampaio, Anderson Reginaldo
;
Visentainer, Jesui Vergilio
;
Ruiz, Suelen Pereira
;
Santos, Oscar Oliveira
Número total de Autores: 9
|
| Tipo de documento: | Artigo Científico |
| Fonte: | OURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIO; v. N/A, p. 13-pg., 2025-09-20. |
| Resumo | |
This study aimed to produce organogels with different concentrations (3 to 15%) of structuring agents, evaluating their effects on physicochemical, rheological, and structural characteristics and oxidative stability, and comparing them with vegetable fat. Canola oil was characterized for its lipid quality in comparison to vegetable fat, demonstrating that the matrix used in the organogel can offer a higher content of unsaturated fatty acids, nutritionally benefiting atherogenic and thrombogenic indices, as well as the hypocholesterolemic/hypercholesterolemic ratio. The structuring of canola oil was efficient at concentrations above 6% of structuring agents, transforming its liquid structure into a semi-solid material, but with different characteristics. The concentrations of the structuring agents proved to be a determining factor, with unfavorable results at 3%, while concentrations from 6% were favorable in visual analyses, and levels from 9% onward demonstrated viability in stability, texture, and rheology studies. The hardness values of the vegetable fat were between the OG 6 and 9% samples, an important parameter for the sensory properties of foods. It was concluded that the developed organogels are a promising innovation in the food industry. (AU) | |
| Processo FAPESP: | 14/50983-3 - INCT 2014: fluidos complexos |
| Beneficiário: | Antonio Martins Figueiredo Neto |
| Modalidade de apoio: | Auxílio à Pesquisa - Temático |