{Reference Type}: Journal Article
{Title}: Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan.
{Author}: Sampaio SL;Chisnall T;Euston SR;Liddle C;Lonchamp J;
{Journal}: Food Chem
{Volume}: 457
{Issue}: 0
{Year}: 2024 Jun 16
{Factor}: 9.231
{DOI}: 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.