Fat-based products

: estudo de gorduras e óleos e do seu impacto na textura e shelf-life de produtos de pastelaria de base gorda

Abstract

Understanding the role played by different oils and fats in food matrices is crucial for the development of high quality and stable products. In this context, the main objective of the study presented here was to investigate the impact of different fats and oils (cocoa butter, hydrogenated coconut oil, hydrogenated palm oil and sunflower oil) on fat-based pastry preparations, with an emphasis on the texture and shelf life of the final products. The study was carried out at Decorgel, specialists in the development and production of raw materials for pastry, bakery and other food industries. In addition, the aim was to gain a better understanding of the behaviour of these substances in different formulations, especially in the face of initial challenges related to crystallization similar to the fat bloom phenomenon. The study variables tested for each raw material selected included three percentages of fat (5%, 15% and 20%) and two cooling temperatures (16ºC and 5ºC). The base formulations (chocolate wafers and pre-prepared chocolate cream) were mixed with each of the raw materials under study. The tablets and solid fats were melted in a water bath, while the pre-made cream was heated slightly to ensure homogeneous mixing. The samples were packaged and distributed over two cooling temperatures: room temperature and refrigeration. The analysis was carried out at six different times throughout the shelf life of the formulations: namely on the 2nd, 3rd, 4th, 7th, 15th and 30th day, measuring the consistency with a Bostwick consistometer and assessing the organoleptic characteristics in terms of the presence of crystallization, phase separation and consistency homogeneity. The shelf-life of the samples was checked through the stability of the product and the maintenance of quality over time. In the chocolate wafer base, low concentrations of sunflower oil (5%) maintained consistency and prevented crystallization and phase separation, while higher concentrations weakened the mixture. Coconut and palm fats, being solid and rich in saturated fatty acids, proved to be less effective, remaining solid at 25ºC and showing early crystallization. In the pre-made cream, which includes cocoa butter and rapeseed oil, sunflower oil did not negatively affect stability. Palm, coconut and cocoa butter fats remained stable at all the concentrations tested. It was concluded that careful selection of fats is essential to optimize the texture, stability and shelf life of pastry products, maintaining desirable organoleptic characteristics and avoiding crystallization.

Date of Award	14 Oct 2024
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	António Miguel Fernandes Azevedo (Supervisor)