Healthier pineapple tart pastry using oleogel-based solid fat replacement

Kah Xuan Wong, . and Yong Shaun Jie Sim, . and Henry Christiani Jeyakumar, . Healthier pineapple tart pastry using oleogel-based solid fat replacement. pp. 327-333. ISSN MalaysianJournalofNutrition

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:	Biscuits
AGROVOC Term:	Doughs
AGROVOC Term:	Bakery products
AGROVOC Term:	Fat replacers
AGROVOC Term:	Saturated fats
AGROVOC Term:	Fat substitutes
AGROVOC Term:	Unsaturated fatty acids
AGROVOC Term:	Olive oil
AGROVOC Term:	Ethylcellulose
AGROVOC Term:	Texture
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10108

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