Healthier pineapple tart pastry using oleogel-based solid fat replacement

Sim, Shaun Yong Jie and Wong, Kah Xuan and Henry, Christiani Jeyakumar. (2021) Healthier pineapple tart pastry using oleogel-based solid fat replacement. Malaysian Journal of Nutrition (Malaysia), 27 (2). pp. 327-333. ISSN 1394 – 035X

Introduction: Pineapple tarts are a commonly consumed Southeast Asian pastry made using solid fats like butter and palm shortening. These solid fats predominantly contain high amounts of saturated fats which have been implicated in negative health effects. However, solid fats impart important textural properties in pastry formation and is not easy to replace. To overcome this challenge, a concept to enhance the nutritional value whilst maintaining the textural properties of pineapple tart pastry formed the basis of this study. Methods: This short study explored the use of “healthy” avocado-olive oil-based oleogels structured with food-grade ethylcellulose (EC), monoglycerides (MG) or its combination (EC-MG) as solid fat replacements to butter and palm shortening. The textural properties of the pastry dough and tart were determined using a texture analyser, while the nutritional content of the pastries was compared. Results: The firmness of pastry dough decreased in the order: EC >> EC-MG > butter ~ MG ~ shortening, while tart hardness decreased: EC > shortening ~ butter > MG > EC-MG. The combination EC-MG oleogel had positive effects on the textural properties by improving the dough workability and reducing the tart hardness compared to EC. Remarkably, the oleogel tart pastries had up to 70% less saturated fat compared to the butter or palm shortening pastries. Conclusion: This study confirms the ability to create healthier pastries whilst maintaining its texture.

Full text available from: Official URL: https://www.nutriweb.org.my/mjn/publication/27-2/V...

Abstract

Introduction: Pineapple tarts are a commonly consumed Southeast Asian pastry made using solid fats like butter and palm shortening. These solid fats predominantly contain high amounts of saturated fats which have been implicated in negative health effects. However, solid fats impart important textural properties in pastry formation and is not easy to replace. To overcome this challenge, a concept to enhance the nutritional value whilst maintaining the textural properties of pineapple tart pastry formed the basis of this study. Methods: This short study explored the use of “healthy” avocado-olive oil-based oleogels structured with food-grade ethylcellulose (EC), monoglycerides (MG) or its combination (EC-MG) as solid fat replacements to butter and palm shortening. The textural properties of the pastry dough and tart were determined using a texture analyser, while the nutritional content of the pastries was compared. Results: The firmness of pastry dough decreased in the order: EC >> EC-MG > butter ~ MG ~ shortening, while tart hardness decreased: EC > shortening ~ butter > MG > EC-MG. The combination EC-MG oleogel had positive effects on the textural properties by improving the dough workability and reducing the tart hardness compared to EC. Remarkably, the oleogel tart pastries had up to 70% less saturated fat compared to the butter or palm shortening pastries. Conclusion: This study confirms the ability to create healthier pastries whilst maintaining its texture.

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Item Type:	Article
AGROVOC Term:	unsaturated fats
AGROVOC Term:	nutritive value
AGROVOC Term:	puff pastry
AGROVOC Term:	ethyl cellulose
AGROVOC Term:	mono and diglycerides
AGROVOC Term:	recipes
AGROVOC Term:	statistical methods
AGROVOC Term:	health foods
AGROVOC Term:	healthy diets
Geographical Term:	Singapore
Uncontrolled Keywords:	oleogels, fat mimetics, ethylcellulose, monoglyceride, pastry
Depositing User:	Ms. Azariah Hashim
Date Deposited:	14 Oct 2024 01:55
Last Modified:	14 Oct 2024 01:56
URI:	http://webagris.upm.edu.my/id/eprint/1719

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