RT Journal Article
T1 Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and their Baking Performance.
A1 Álvarez, María Dolores
A1 Herranz Hernández, María Beatriz
A1 Saiz, Arancha
A1 Cofrades, Susana
AB Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health, attributed to its high oleic acid content and unique bioactive compounds. Four puff pastry margarines (PP-M), based on OPO (M1, M2 at 40.8%, and M3, M4 at 30.8%, and cocoa butter at 10%) combined with low molecular weight organogelators, were prepared using two initial cooling rates (M1, M3 at 0.144 °C/min and M2, M4 at 0.380 °C/min) and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, six baked PP counterparts were elaborated. Physical-chemical, mechanical properties, and lipid profiles were analyzed in M1–M4 and PP, while thermal properties were determined in M1–M4. Sensory analysis was carried out in PP-M1 and PP-M3 counterparts. Elasticity (G′) of M1–M4 samples was between that of controls CB and CFP, although a higher OPO content reduced viscous modulus (G″). The initial cooling rate did not affect the melting behavior of M1–M4. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. In addition, PP-M1 had 36.8% less SFA content than baked PP-CB, and its overall acceptability was similar. For the first time, a new margarine with high OPO content, showing adequate firmness, spreadability, and plasticity, was formulated, which gave rise to PP with appropriate performance and sensory quality and a healthy lipid profile.
PB MDPI
SN 2304-8158
YR 2023
FD 2023-05-25
LK https://hdl.handle.net/20.500.14352/104543
UL https://hdl.handle.net/20.500.14352/104543
LA eng
NO : Álvarez, M.D.; Herranz, B.; Saiz, A.; Cofrades, S. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance. Foods 2023, 12, 2138. https://doi.org/10.3390/ foods12112138
NO 2024 Descuento MDPI
NO Interprofesional del Aceite de Orujo de Oliva - ORIVA
DS Docta Complutense
RD 17 abr 2025