Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties

Peanut sprouts are known to increase their resveratrol content during germination, leading cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing yet be developed. In this study, water-in-oil (W/O) emulsion gels were structured with water, (PSO), sorbitan monostearate (SMS), candelilla wax (CW) different ratios, potential as shortening substitutes muffins was evaluated on physicochemical sensory properties. PSO comprised 67% unsaturated fatty acids had higher phospholipid (17.97%) (15.95 µg/L) contents antioxidant activity (71.52%) compared oil. The physically without changing chemical compositions. SMS CW ratios found a significant influence the textural properties, solid fat content, rheology, crystallization of gels. viscoelastic properties showed storage modulus than loss increased increasing gelator content. Muffins prepared characterized by harder texture larger pore size, while case mixed ratio 25% 75% CW, there no difference overall preference evaluation muffins. Thus, these findings reveal utility substitute indicate that W/O suitable for producing quality.