Vol. 12, Issue 1 (2023)

Author(s):
Swathi Shree Sangam, S Shruthi, Samreen and R Swamy

Abstract:
Preparation of Oleogels utilizing food- approved polymers is an arising procedure which is an alternative method for making solid fats with low saturated fatty acids and limiting trans fatty acids contents. In this article, oleogels of various treatments (containing black sesame oil) were made utilizing the emulsion-template approach, and subsequent drying of the emulsions made utilizing a blend of water-soluble food polymers (Hydroxypropyl methylcellulose (Hpmc) and xanthan gum (XG)) and further assessed for physico-chemical and microbial analysis. The peroxide value of sample BS12(containing HPMC 3 g, XG-3 g) was 21.8 meq/kg and microbial count was 16 log-109 cfu\ml after 21 days of storage while the oil loss was observed as 15.55 g and a pH value of 7.68 for the same sample. Preparation of cookies with the incorporation of the significant oleogel i, e., sample BS12 and sensory evaluation was carried out.