Healthier pineapple tart pastry using oleogel-based solid fat replacement
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Mal J Nutr 27(2): 327-333, 2021
Healthier pineapple tart pastry using oleogel-based
solid fat replacement
Shaun Yong Jie Sim1, Kah Xuan Wong2 & Christiani Jeyakumar Henry1,3*
1
Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and
Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research
(A*STAR), Singapore 117599; 2Food Science and Nutrition Program, School of
Chemical and Life Science, Nanyang Polytechnic, Singapore 569830; 3Department
of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore,
Singapore 117596
ABSTRACT
Introduction: Pineapple tarts are a commonly consumed Southeast Asian pastry made
using solid fats like butter and palm shortening. These solid fats predominantly contain high
amounts of saturated fats which have been implicated in negative health effects. However,
solid fats impart important textural properties in pastry formation and is not easy to replace.
To overcome this challenge, a concept to enhance the nutritional value whilst maintaining
the textural properties of pineapple tart pastry formed the basis of this study. Methods: This
short study explored the use of “healthy” avocado-olive oil-based oleogels structured with
food-grade ethylcellulose (EC), monoglycerides (MG) or its combination (EC-MG) as solid fat
replacements to butter and palm shortening. The textural properties of the pastry dough and
tart were determined using a texture analyser, while the nutritional content of the pastries
was compared. Results: The firmness of pastry dough decreased in the order: EC >> EC-MG
> butter ~ MG ~ shortening, while tart hardness decreased: EC > shortening ~ butter > MG
> EC-MG. The combination EC-MG oleogel had positive effects on the textural properties by
improving the dough workability and reducing the tart hardness compared to EC. Remarkably,
the oleogel tart pastries had up to 70% less saturated fat compared to the butter or palm
shortening pastries. Conclusion: This study confirms the ability to create healthier pastries
whilst maintaining its texture.
Keywords: oleogels, fat mimetics, ethylcellulose, monoglyceride, pastry
INTRODUCTION diseases and the development of other
health complications (Tan et al., 2018).
Pineapple tarts are a popular pineapple
Therefore, there is an opportunity to
jam-filled pastry commonly consumed
modify pastry recipes to produce healthier
in Southeast Asia. Like many pastries,
alternatives without compromising the
these tarts are often made using solid
palatability of the product (Guinard et
fats such as butter and vegetable
al., 2020).
shortening to impart desirable texture,
In our study, cardio-protective oils
mouthfeel and structure. Consequently,
rich in monounsaturated fatty acids
these snacks usually contain high
and phytochemicals, such as avocado
saturated fat content (Yeo et al., 2020),
and olive oil (Dreher & Davenport,
which is undesirable as diets rich in
2013; Gorzynik-Debicka et al., 2018),
saturated fats have been associated
were used to negate the ill effects of
with increased risk of cardiovascular
__________________________
*Corresponding author: Prof. Christiani Jeyakumar Henry
Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology
Innovation (SIFBI), 14 Medical Drive, Singapore 117599
Tel: (65) 6407 0793; Fax: (65) 6774 7134; E-mail: jeya_henry@sifbi.a-star.edu.sg
doi: https://doi.org/10.31246/mjn-2021-0007328 Sim SYJ, Wong KX & Henry CJ
saturated fats, which are extensively unsalted Danish butter (RedMan, Phoon
used in pastry manufacturing. However, Huat Sdn Bhd, Malaysia), and refined
liquid oils do not possess the physical palm fat shortening (RedMan, Phoon
properties of solid fats, thus limiting Huat Sdn Bhd, Malaysia) were obtained
their applications in pastry. To tackle from a local supermarket. Ethylcellulose
this problem, we proposed structuring was obtained from Dow Wolff Cellulosics
these plant oils into oil gels (oleogels) GmbH (ETHOCELTM 45 premium,
that could behave as solid fats in pastry viscosity 45 cP, Germany). Commercial
application (Rogers et al., 2014). food-grade mixture of monoglycerides
Food gels like jellies, jams and tofu was kindly donated by Palsgaard Asia-
are typically made by the entrapment of Pacific Pte Ltd (DMG 0093, Singapore).
water by various gelling agents. These The monoglyceride powder contained >
are known as hydrogels. Replacing the 90% monoglycerides and had maximum
continuous water phase by oil leads free glycerol, free fatty acids, and iodine
to the formation of oil gels or oleogels. values of 1.0%, 1.5%, and 2 g/100 g
In general, the liquid oil is entrapped powder, respectively from the technical
through physical interactions within data sheet provided by the manufacturer.
supramolecular structures or polymeric Analysis by other workers showed
networks formed by structuring that the DMG 0093 MG powder was
agents (Co & Marangoni, 2018). These composed of ~38% 1-mono-stearoyl-rac-
structuring agents can include small glycerol and ~54% 1-mono-palmitoyl-
molecules like monoglycerides or glycerol (López-Martínez et al., 2014).
polysaccharides such as ethylcellulose The remaining baking ingredients,
(Maya Davidovich-Pinhas, 2019). also obtained from a local supermarket,
Furthermore, from our previous included condensed milk (Milkmaid,
work, ethylcellulose is able to reduce F&N Foods Pte Ltd, Singapore), skim
postprandial lipemia (Tan et al., 2018), milk powder (NTUC Fairprice Co-
while monoglyceride is already present operative, Singapore), eggs (Seng Choon,
in many food products as emulsifiers Singapore), plain flour (RedMan, Phoon
(Valoppi et al., 2017). Huat Sdn Bhd, Malaysia), and vanilla
Therefore, to explore the potential essence (RedMan, Phoon Huat Sdn Bhd,
replacement of saturated fats with Malaysia).
healthy oils in pastry, we investigated
the effect of substituting butter or palm Preparation of oleogels
shortening with avocado-olive oil oleogels From preliminary works done to optimise
structured by ethylcellulose (EC) or the sensory profile, a 1-part avocado oil
monoglyceride (MG) on pastry dough and to 1.1-part olive oil was mixed to form
pineapple tart texture. As different oil an oil blend. To prepare the oleogels,
gelling agents have distinct properties, ethylcellulose and/or monoglyceride
we also examined the combination powders were added to the blended
of both structuring agents (EC-MG). avocado-olive oil under constant stirring
Finally, nutritional comparisons of the and heated at 150°C (or 80°C for the
various pineapple tart pastries were samples containing only monoglyceride)
made. for 10 minutes to achieve full dissolution.
Three oleogel compositions were made
MATERIALS AND METHODS containing 12% (w/w) ethylcellulose
(EC), 12% (w/w) monoglyceride (MG), or
Materials and baking ingredients
6% (w/w) ethylcellulose with 6% (w/w)
Extra virgin avocado oil (Grove Avocado
monoglyceride (EC-MG). The mixtures
Oil Ltd, New Zealand), pure olive oil
were then poured into containers and
(Naturel, Lam Soon Pte Ltd, Singapore),
stored at ~23°C to set.Healthier pineapple tart pastry using oleogel fat replacement 329
Preparation of pastry dough force during compression was defined
The tart-making was adapted from as hardness, while the total amount of
a traditional recipe. The pastry energy per second required to break the
formulation included 130 g plain flour, tart (as measured by total area under the
110 g butter/shortening/oleogel, 30 g curve) was defined as the work of failure.
condensed milk, 20 g skim milk powder, All textural parameters were
15 g egg yolks, 10 g egg white, and evaluated using the Texture Expert
1 g vanilla essence. Condensed milk software (version 6.1). Six replicates
and butter/shortening/oleogel were were prepared and measured for each of
creamed together for 5 minutes under the pastry dough and tart.
low speed using a stand mixer. Eggs and
vanilla essence were added and mixed Nutritional analysis
for 1 minute. Plain flour and skim milk The nutritional data was compiled using
powder were then added and mixed for 1 nutritional information provided on the
minute to form a smooth dough. In total, ingredients packaging and calculated
five different types of pastry doughs were based on the proportions used in the
prepared (butter, shortening, EC, MG recipe. As the monoglycerides used were
and EC-MG). saturated fats, they were assumed to
have similar nutritional content to lipids
Mechanical properties of pastry (9 kcal/g). As the nutritional information
dough and tarts for ethylcellulose is currently not known,
Texture analyses were conducted using it was assumed to behave like cellulose
a TA.XT plus texture analyser (Stable fibre.
Micro Systems Ltd, Surrey, England)
equipped with a 30 kg load cell. All tests Statistical analysis
were performed at 22±1°C. To measure Statistical analysis was conducted using
dough firmness and stickiness, 20 g R v. 3.6.1 (R Foundation for Statistical
each of the various pastry doughs was Computing, Vienna, Austria). A one-
first shaped in a round aluminium way analysis of variance (ANOVA) was
tart shell (4.5 cm top diameter x 2 cm performed for texture measurements to
bottom diameter x 2 cm height). The determine if the mean values of measured
shaped dough was then penetrated to parameters differed significantly with
75% depth using a ½ inch stainless steel formulation. The significance was
spherical probe (P/0.5S, Stable Micro established using Tukey HSD (honest
Systems, Surrey, UK) at a test speed of significant difference) post-hoc tests. A
1 mm/s. The maximum force required probability level of p> EC-MG >
a 75 mm flat, circular compression plate butter ~ MG ~ shortening. The firmness
(P/75, Stable Micro Systems, Surrey, of the dough reflects the maximum
UK) at a test speed of 1 mm/s. The peak force needed to break intermolecular330 Sim SYJ, Wong KX & Henry CJ interactions for plastic deformation dough and probe surface (Dobraszczyk, to occur and indicates its ease of 1997). EC dough was significantly firmer workability. Dough stickiness relates and stickier than all other doughs, to the adhesion between the dough and reflecting its hard texture and difficulty the spherical probe due to the formation to work with. At the other spectrum, of molecular interactions between the shortening dough had the lowest Figure 1. Texture profile analyses on firmness (A) and stickiness (B) of pastry dough made using butter, palm shortening, ethylcellulose oleogel (EC), monoglyceride oleogel (MG) or mixed oleogel (EC-MG). Data expressed as mean ± 1 standard deviation (n=6). Data points connected by the same letter are not significantly different from each other (p>0.05)
Healthier pineapple tart pastry using oleogel fat replacement 331 firmness reflecting its soft consistency. dough. Previous studies demonstrated The firmness and stickiness of MG dough that monoglycerides had a plasticising were not significantly different to butter effect on ethylcellulose (Davidovich- dough and they had similar workability. Pinhas, Barbut & Marangoni, 2015). In EC-MG dough had intermediate firmness this study, both MG and EC-MG oleogels and stickiness to EC dough and MG were comparable in texture to softened Figure 2. Texture profile analyses on hardness (A) and work of failure (B) of pastry tart made using butter, palm shortening, ethylcellulose oleogel (EC), monoglyceride oleogel (MG) or mixed oleogel (EC-MG). Data expressed as mean ± 1 standard deviation (n=6). Data points connected by the same letter are not significantly different from each other (p>0.05)
332 Sim SYJ, Wong KX & Henry CJ
Table 1. Nutritional comparisons, calculated from the nutritional data of ingredients, between
uncooked pineapple tart pastry made using ethylcellulose oleogel (EC), monoglyceride oleogel
(MG), mixed oleogel (EC-MG), butter or palm shortening
Nutritional parameters EC MG EC-MG Butter Palm shortening
Serving size (g) 100 100 100 100 100
Energy (kcal) 486 523 504 460 523
Protein (g) 8.3 8.3 8.3 8.6 8.3
Carbohydrate (g) 38.4 38.4 38.4 38.5 38.4
Total fat (g) 33.2 37.3 35.2 30.7 37.3
Saturated fat (g) 5.1 9.3 7.2 18.3 16.6
butter, so it was unsurprising that their of the pastries decreased in the order:
respective doughs were comparable. shortening ~ MG > EC-MG > EC > butter,
From Figure 2, there were significant mirroring its total fat content. However,
differences in the hardness of the oleogel the pastries made using the oleogels had
tart samples compared to butter and markedly lower saturated fat content
shortening controls. Tart hardness was – up to 70% reduction – compared to
in the order: EC > shortening ~ butter the pastries made using butter or palm
> MG > EC-MG. The work of failure shortening. Furthermore, the avocado-
was more equivocal, with only EC-MG olive oil blend contains healthful
and shortening differing significantly. phytochemicals with anti-inflammatory
Although EC tart was relatively hard, and anti-atherogenic properties (Dreher
its work of failure was relatively low & Davenport, 2013; Gorzynik-Debicka
compared to butter and shortening et al., 2018). Additionally, as we noted
tarts as EC tart fractured easily. Despite from our previous work, ethylcellulose
the comparable work of failure, the is able to reduce postprandial lipemia
MG tart’s hardness was significantly (Tan et al., 2018). Thus, we speculate
lower than the butter and shortening that the ethylcellulose oleogels (EC and
tarts. Interestingly, while EC tarts were EC-MG) are further able to restrict lipid
considerably harder than MG tarts, EC- absorption, consequently reducing the
MG tarts had the lowest hardness and effective energy content of the pastries.
work of failure values. Overall, there was Based on the nutritional and textural
no significant difference in the dough data, the EC-MG oleogel enabled both the
and tart texture between MG and butter. nutritional benefits of the ethylcellulose
Although EC was not able to mimic the oleogel and the textural properties of the
properties of butter, combining EC and monoglyceride oleogel to be harnessed.
MG improved the pastry dough and tart Further work is needed to fine-tune the
texture. balance between both oleogelators.
Nutritional comparisons between the CONCLUSION
tart pastries
This short study evaluated the effects of
As calculated from the ingredients, the
replacing butter and palm shortening with
nutritional data between the uncooked
potentially health-promoting avocado-
tart pastries made using oleogels, butter
olive oil-based oleogels structured
or palm shortening are shown in Table 1.
with EC, MG and EC-MG on pineapple
The protein and carbohydrate contents of
pastry dough and tart texture. While
the pastries were similar as only the lipid
EC led to brittle pastry dough and tart,
profile was altered. The energy contentHealthier pineapple tart pastry using oleogel fat replacement 333
MG oleogel led to relatively comparable Davidovich-Pinhas M, Barbut S & Marangoni AG
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Biomedical Research Council grant IAF-PP (HBMS the crystallization and rheological behavior of
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