Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Wen-Chieh Sung^1, and Yu-Chin Lin¹

¹Department of Food Science, National Taiwan Ocean University, Keelung, R.O.C

Cite this paper:
Wen-Chieh Sung and Yu-Chin Lin. Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening. Journal of Food and Nutrition Research. 2017; 5(9):697-707. doi: 10.12691/jfnr-5-9-10

Abstract

The effects of beeswax-coconut oil organogels (7.5%, 10.0%, 12.5%, 15.0% and 17.5% beeswax, wt) quality-related characteristics of shortening replaced cookies were evaluated. The following quality attributes were measured: organogels melting points, fatty acids contents, proximate composition, color, texture, spread factor, sensory evaluation, antioxidant activity and storage stability. Peroxide values of cookie extracts made with organogels were dramatically lower than that of cookie made with shortening (p<0.05) which had a value of more than 10 meq/kg lipids, after 12 days storage at 60°C and strong oil rancid odor. All cookies made with organogels stored at 60°C for 20 days had peroxide values lower than 1.5 meq/kg lipids and no rancid odor, indicating the cookie was still in low oxidation condition. No significant differences were found in cookie dough texture, proximate composition, spread factor, reducing power. The melting point, texture profile of hardness and adhesiveness increased significantly with beeswax ratio increase in organogel. The total phenolic content of cookie extracts increases slightly (p>0.05), nevertheless, the antioxidant activity of cookie extracts with light or without light exposure for 2 hours decreases slightly. No significant differences in sensory attributes of cookies made with shortening and 12.5% beeswax-coconut oil organogel except crisp were revealed by 72 panelists. For cookie made with coconut oil, the oil separate out problem after baking was solved by adding more than 12.5% beeswax in organogel. Accordingly, cookies made with 12.5% beeswax-coconut oil organogel is considered the most acceptable and appropriate practice in processing cookies for commercial purposes of shortening replacement.

Keywords:
Coconut oil beeswax organogel cookie antioxidation

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

References:

[1]	German GB, Dillard CJ. Saurated fats: what dietary intake? Am J Clin Nutr 80: 550-559, 2004.
[2]	Nevin KG, Rajamohan T. Virgin coconut oil supplemented diet increases the antioxidant status in rats. Food Chem 99: 260-266, 2006.
[3]	Marina AM, Che Man YB, Nazimah SAH, Amin I. Chemical properties of virgin coconut oil. J Am Oil Chem Soc 86: 301-307, 2009.
[4]	Prior IA, Davidson F, Salmond CE, Czochanska Z. Cholesterol, coconuts and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelan island studies. Am J Clin Nutr 34: 1552-1561, 1981.
[5]	Che Man YB, Marina AM. Medium chain triacylglycerol. In: Nutraceutical and specialty lipids and their co-products, Shahidi, F., Ed.; CRC Press, Boca Raton, FL, 2006, 27-56.
[6]	Nevin KG, Rajamohan T. Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation. Clinical Biochemistry 37: 830-835, 2004.
[7]	Dia VP, Garcia VV, Mabesa RC, Tecsou-Mendoza EM. Coparative physiocochemical characteristics of virgin coconut oil produced by different methods. Philipp Agric Sci 88: 462-475, 2005.
[8]	Gervajio G, Shahidi F. Bailey’s industrial oil and fat products. John Willey & Sons Inc., New York, NY, 2005.
[9]	Jang A, Bae W, Hwang HS, Lee HG, Lee S. Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods. Food Chem 187: 525-529, 2015.
[10]	Toro-Vazquez JF, Morales-Rueda JA, Dibildox-Alvarado E, Charó-Alonso M, Alonzo-Macias M, González-Chávez MM. Thermal and textural properties of organogels developed by candelilla wax in safflower oil. J Am Oil Chem Soc 84: 989-1000, 2007.
[11]	Marangoni AG, Garti N. Edible oleogels: structure and health implication. AOCS Press, Urbana, USA: 2011.
[12]	Co ED, Marangoni AG. Organogels: An alternative edible oil-structuring method. J Am Oil Chem Soc 89: 749-780, 2012.
[13]	Yilmaz E, Öğütcü M. Properties and stability of hazelnut oil organogels with beeswax and monoglyceride. J Am Oil Chem Soc 91: 1007-1017, 2014.
[14]	AOCS. Official methods and recommended practices of the American Oil Chemists’ Society. 4th ed. Champaign, IL, USA, 1997.
[15]	Dodd JW, Tonge KH. Thermal methods: Analytical Chemistry by Open Learning. Wiley, London, UK, 1987.
[16]	AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists. 16th ed. Sidney, W. Ed., Washington D.C.: AOAC, 1998.
[17]	Lima IM, Guraya HS. Optimization analysis of sunflower butter. J Food Sci 70: 365-370, 2005.
[18]	AACC. Approved Methods of the American Association Cereal Chemists. 10th ed. Methods 44-15A, 02-52, 76-21, 10-90, 10-05 St. Paul, MN, USA, 2000.
[19]	Hwang HS, Singh M, Lee S. Properties of cookies made with natural wax-vegetable oil organogels. J Food Sci 81: 1045-1054, 2016.
[20]	Tarancón P, Salvador A, Sanz, T. Sunflower oil-water-cellulose ether emulsions as trans-fatty acid-free fat replacers in biscuits: texture and acceptability study. Food Bioprocess Tech 6: 2389-2398, 2013.
[21]	Cruz-Romero M, Kelly AL, Kerry JP. Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas). Innov Food Sci Emerg 8: 30-38, 2007.
[22]	Seczyk L, Swieca M, Dziki D, Anders A, Gawlik-Dziki U. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls. Food Chem 214: 32-38, 2017.
[23]	Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstics acid reagents. Am J Enol Vitic 16: 144-158, 1965.
[24]	Oyaizu M. Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography. Nippon Shokuhin Kogyo Gakkaishi 35: 771-775, 1988.
[25]	Lai HY, Lim YY. Antioxidant Properties of Some Malaysian Ferns. Int Proc Chem Biol Environ Eng 20: 8-12, 2011.
[26]	Anuradha K, Naidu MM, Manoharb RS, Indiramma AR. Effect of vanilla extract on radical scavenging activity in biscuits. Flavour Fragr J 25: 488-492, 2010.
[27]	Mildner-Szkudlarz S, Zawirska-Wojtasiak R, Obuchowski W, Gośliński M. Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability. J Food Sci 74: 362-370, 2009.
[28]	Sudha ML, Baskaran V, Leelavathi K. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem 104: 686–692, 2007.
[29]	Steel RGD, Torrie JH. Principle and Procedure of Statistics (2nd ed). McGraw-Hill, New York, NY, 1980.
[30]	Yilmaz F, Dagdemir E. The effects of beeswax coating on quality of Kashar cheese during repening. Int J Food Sci Tech 47: 2582-2589, 2012.
[31]	Ӧğütcü M, Arifoğlu N, Yilmaz E. Storage stability of cod liver oil organogels formed with beeswax and carnauba wax. Int J Food Sci Tech 50: 404-412, 2015.
[32]	Calligaris S, Mirolo G, Da Pieve S, Arrighetti G, Nicoli MC. Effect of oil type on formation, structure and thermal properties of γ-oryzamol and β-sitosterol-based organogels. Food Biophys 9: 69-75, 2014.
[33]	Tomás-Barberán FA, Ferreres F, Tomás-Lorente F. Flavonoids from Apis mellifera beeswax. Zeitschrift für Naturforschung 48: 68-72, 1993.
[34]	Bogdanov S. Beeswax: production, properties composition and control. In: Bogdanov, S. editor. Beeswax book. Bee Product Science Publishing, Muehlethurnen, Switzerland, 2009, 1-17.
[35]	Grant DL. Beeswax, first draft. WHO food additive series 30. 2005. Available from: http.//www.inchem.org/documents/jecfa/jecmono/v30jell.htm. Accessed 2013 December 12.
[36]	Yilmaz F, Öğütcü M, Yuceer YK. Physical properties, volatiles compositions and sensory descriptions of the aromatized hazelnut oil-wax organogels. J Food Sci 80: S2035-2044, 2015.