Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation

Abstract Croissants are made using solid fats that predominantly contain saturated fatty acids and trans acids. In this study, an oleogel consisting of sunflower oil structured with hydroxypropyl methylcellulose was used as a conventional fat replacer in puff pastry thus improving its nutritional profile. Oleogel (OG)-shortening (SH) blends were prepared for partial (50, 60, 70%) full shortening (100%) substitution. These replacements implied reduction up to 45% increase 47% unsaturated fat, especially monounsaturated Physical characterisation conducted texture profile analysis penetration tests evaluate the effect on baked croissant matrix structure. Sensory also performed organoleptic properties croissant. Shortening replacement resulted croissants lower content, bite firmness, similar commercial shortening. The presence 100% did not contribute negatively firmness or springiness croissants, although they became chewier more cohesive increased. terms sensory perception, SH50:OG50 sample most control. use oil-cellulose-based suitable formulation products healthier while maintaining physical characteristics croissants.