Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil

Risultato della ricerca: Contributo in libroContributo a convegno

Abstract

Oleogelation is an innovative technique that enables the entrapment of liquid oils to obtain a thermo-reversible gel-like structure. Unlike chemical methods, the physical three-dimensional network can preserve the chemical characteristics and nutritional value of the high-unsaturated edible oil. In this study, extra virgin olive oil (EVO) and sunflower oil (SFO) were structured with rice bran wax (RBW) at 10% wt/wt to develop oleogel. Bamboo fiber (BF) at 0.5% was added as structuring agent. The effect of fiber dimension (0, 40, 90 and 150 μm) and cooling temperature (0, 4 and 25 °C) on gel properties were evaluated.
Lingua originaleEnglish
Titolo della pubblicazione ospiteBook of Abstracts of the 8th International Symposium on "Delivery of Functionality in Complex Food Systems"
Pagine126-127
Numero di pagine2
Stato di pubblicazionePubblicato - 2019
Evento8th International Symposium on "Delivery of Functionality in Complex Food Systems" - Porto
Durata: 7 lug 201910 lug 2019

Convegno

Convegno8th International Symposium on "Delivery of Functionality in Complex Food Systems"
CittàPorto
Periodo7/7/1910/7/19

Keywords

  • fiber
  • oleogel

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