Elaboración de margarinas con oleogeles de aceites de oliva
Lipids are important both for their technological and nutritional aspects. Due to the health consequences of a diet with a high content of saturated and trans fats, technological alternatives have been developed to care for the health of the population and reduce or eliminate their content. One of t...
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| Autores principales: | , , , , , , , , |
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| Publicado: |
2019
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| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=14110 |
| Sumario: | Lipids are important both for their technological and nutritional aspects. Due to the health consequences of a diet with a high content of saturated and trans fats, technological alternatives have been developed to care for the health of the population and reduce or eliminate their content. One of them is the elaboration of oleogels. The margarines contribute to the incorporation in the diet of these fatty acids, reason why the objective of this work is to produce margarines using the technology of oleogels with the addition of olive oils. However, a critical problem for the commercial application of these systems is the availability of food grade organogelators capable of creating a network similar to traditional fats. It is therefore proposed to test different organogelators and to carry out physical-chemical, texture and oxidation analyses of margarines made with organogel and olive oil and to compare them with those offered commercially. Bearing in mind that Mendoza is one of the main Argentine provinces producing virgin olive oil, we propose its use for this transformation. Besides being an excellent source of monounsaturated fatty acids, it possesses polyphenols, tocopherols and carotenes that increase its resistance to oxidation and is rich in biologically active compounds associated with health benefits. In conclusion, it is intended to contribute to the health of the population, generate a new use of olive oil and characterize this type of margarine. |
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