Date of Award
2019
Publisher
North Dakota State University
Document Type
Thesis
Degree Awarded
Master of Science (MS)
Program
Cereal Science
Department
Plant Sciences
College
Agriculture, Food Systems and Natural Resources
Faculty Advisor
Chen, Bingcan
Description
In this study, oleogels were prepared with crude plant oils using varying oleogelators. The role of oleogel was compared with refined oil oleogels as well as commercial shortening in the cookie making process. The plant oils used in this research include solvent-extracted crude soybean oil, refined soybean oil, expeller-pressed corn germ oil, and refined corn oil. β-sitosterol and/or monoacylglycerides, and rice bran wax were used either individually or in combination as the gelator to form oleogels using different oils. The physical properties of oleogels and corresponding cookies were investigated and compared. Overall, the incorporation of gelators into crude and refined oils could produce oleogels with solid-like properties. Refined oils showed higher gelling properties than crude oils. However, the cookie performance of crude and refined oil oleogels were comparable, which indicated that both crude and refined oleogels have the possibility to be used as shortening alternative in cookies.
Recommended Citation
Zhao, Muxin, "The Physical Properties and Cookie-Making Performance of Oleogel Made with Refined and Crude Oils" (2019). Plant Sciences. 198.
https://digitalcommons.ndsu.edu/plant-sci/198
Rights
NDSU policy 190.6.2
Rights Link
https://www.ndsu.edu/fileadmin/policy/190.pdf
Handle Identifier
https://hdl.handle.net/10365/31692