Formulation of olive oil - beewax bigel

Paper ID : 1306-IGA

Authors

monia ennouri * olive tree institute

Abstract

Background and Aim: Margarine is a consumer product that is sometimes substituted to butter due to its lower price and its physical properties. Margarine is obtained from the hydrogenation of vegetable oils, resulting primarily in trans and saturated fatty acids. To eliminate harmful trans fatty acids and reduce saturated fatty acids in foods, oleogelation technology was developed. The aim of this work concerns the formulation of different bigels and their characterization. Physicochemical and organoleptic characterization of the formulated bigels were compared with a commercial olive oil margarine. Materials and Methods: Four bigels were formulated with olive oil and different concentrations of beeswax. The physicochemical characteristics concern the oil exudation capacity, acidity, color, carotenoids and texture of bigels. The stability of the bigels was studied during cold storage for 34 days. Organoleptic characterization concerns seven parameters: color, brightness, odor, hardness, spreadability, taste of olive oil and overall appreciation Results: In this study, the bigels exhibited solid properties at room temperature and demonstrated a desirable physicochemical, textural, and sensory profile for food applications. Its overall appearance was found to be relatively similar to commercial olive oil margarine. Conclusion: Olive oil bigel has a desirable physicochemical, textural, and sensory profile for food applications. The olive oil-beewax bigel could be a potential alternative to margarine, which has harmful properties for health.

Keywords

olive oil, margarine, beewax, bigel

Status: Accepted