Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan
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Date
2024-06-19
Authors
Sampaio, Shirley L.
Chisnall, Timothy
Euston, Stephen R.
Liddle, Catriona
Lonchamp, Julien
Citation
Sampaio, S.L., Chisnall, T., Euston, S.R., Liddle, C. and Lonchamp, J. (2024) ‘Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan’, Food Chemistry, 457, p. 140134. Available at: https://doi.org/10.1016/j.foodchem.2024.140134.
Abstract
This 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.