Dietetics, Nutrition and Biological Sciences
Permanent URI for this collectionhttps://eresearch.qmu.ac.uk/handle/20.500.12289/23
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Item Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute(Wiley, 2025-08-28) Mora-Gallego, Hector; Craddock, Robert; Euston, Stephen R.; Liddle, Catriona; Lonchamp, JulienThis paper assessed the feasibility of replacing palm shortening with a novel sustainable ingredient composed of rapeseed oil, linseed meal, and beta-glucan (PALM-ALT) in hard-texture bakery products (biscuit and oatcake). There is currently no palm shortening alternative that is functional, sustainable, nutritionally-balanced, and competitive. The PALM-ALT ingredient was characterized by oil droplet size distribution, rheology, confocal microscopy, and scanning-electron microscopy, whilst the biscuits and oatcakes were profiled by sensory, texturometry, colorimetry, water activity, and moisture analyses. The PALM-ALT ingredient exhibited a stable emulsion-gel structure (32 µm oil droplet size, 62 Pa.s viscosity, 40 Pa yield stress). Linseed proteins contributed to the formation and stabilization of oil droplets, whilst linseed mucilage, oat beta-glucan, and aggregates of linseed proteins and/or beta-glucan (observed in the continuous phase) further stabilized the emulsion. Three formulations were prepared with either palm shortening, rapeseed oil, or PALM-ALT. PALM-ALT biscuits and oatcakes respectively showed an 86% and 75% saturated fat reduction in comparison with their palm-based control product. PALM-ALT products displayed similar sensory and instrumental profiles to their palm-based controls, whereas rapeseed oil formulations exhibited significantly different color, odor, and texture profiles than the controls (p < 0.05). Rapeseed oil biscuits showed a lower overall sensory quality than their palm-based control, whilst PALM-ALT oatcakes displayed a higher acceptability than the control and rapeseed oil products (p < 0.05). This study showed that PALM-ALT was able to replace palm shortening in hard-texture bakery formulations with maintenance of their sensory profiles, whilst providing nutritional and sustainability benefits.Item Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan(Elsevier, 2024-06-19) Sampaio, Shirley L.; Chisnall, Timothy; Euston, Stephen R.; Liddle, Catriona; Lonchamp, JulienThis study investigated the potential of a novel sustainable ingredient composed of rapeseed oil, linseed meal and beta-glucan (PALM-ALT) to mimic palm shortening functionality in cake. The combined functional properties of linseed meal and beta-glucan led to stable semi-solid emulsion-gels (20–31 μm oil droplet size, 105–115 Pa.s viscosity and 60–65 Pa yield stress). PALM-ALT contained 25 and 88% less total and saturated fat than palm shortening, whilst PALM-ALT cakes contained 26 and 75% less total and saturated fat than the palm-based control. PALM-ALT cakes matched the flavour profile of the palm-based control, while rapeseed oil cakes tasted more sour and less sweet than the control (p < 0.05). PALM-ALT cakes proved less hard and more cohesive than the control (p < 0.05), with 100% of the consumer panel preferring PALM-ALT formulations. This study demonstrated the unique potential of PALM-ALT as healthier, sustainable and competitive alternative to palm shortening.