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dc.creatorGutiérrez-Luna, K. (Katherine)-
dc.creatorAnsorena-Artieda, D. (Diana)-
dc.creatorAstiasarán, I. (Iciar)-
dc.date.accessioned2022-04-13T11:56:30Z-
dc.date.available2022-04-13T11:56:30Z-
dc.date.issued2022-
dc.identifier.citationGutiérrez-Luna, K. (Katherine); Ansorena-Artieda, D. (Diana); Astiasarán, I. (Iciar). "Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability". NWT. (153), 2022, 112538es_ES
dc.identifier.issn0023-6438-
dc.identifier.urihttps://hdl.handle.net/10171/63391-
dc.description.abstractAlternative plant-derived fat replacers have experimented a rising interest in the food industry for their versa- tility and functionality. The aim of this work was to optimize the formulation of a gelled oil-in-water emulsion using echium oil (EO) or extra virgin olive oil (EVOO) and different hydrocolloids (alginate, cellulose with collagen and k-carrageenan) as a butter substitute, and assess their technological properties and oxidative sta- bility. Out of 36 initial formulations, 6 were ultimately selected using a two steps process: firstly, on basis on hardness value (considering hardness of butter at room temperature as reference), and secondly searching for minimum syneresis. Oxidative stability of selected formulations was assessed after Schaal oven test. Oxidation parameters were influenced by the unsaturation degree of the oils (with statistically lower values for TBARs for gelled emulsions elaborated with EVOO as compared to those elaborated with EO), as well as by the required heating for the preparation of each gel type (with carrageenan showing statistically higher values in EO gels). Volatile profile of samples was characterized by the presence of aldehydes (35–45% of total area identified), followed by alcohols (11–21%) and esters (21–27%), with a statistically significant increase in aldehydes after 24 h in EO gelses_ES
dc.description.sponsorshipWe are grateful to the PIUNA (Plan de Investigación de la Universidad de Navarra) for the financial support. K. Gutiérrez-Luna is grateful to “Asociación de Amigos de la Universidad de Navarra” for the grant received.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectEchium oiles_ES
dc.subjectGelled emulsionses_ES
dc.subjectCarrageenanes_ES
dc.subjectCollagenes_ES
dc.subjectFat mimices_ES
dc.titleUse of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stabilityes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.description.noteThis is an open access article under the CC BY-NC-ND licensees_ES
dc.identifier.doi10.1016/j.lwt.2021.112538-
dadun.citation.number153es_ES
dadun.citation.publicationNameNWTes_ES
dadun.citation.startingPage112538es_ES

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