[Results]: Rheological measurements indicated that all four margarines had similar fat-crystal network structures, although both M1 and M2 were more viscoelastic than controls CB and CFP. Elastic modulus (G¿) of M1 and M2 samples was between that of controls CB and CFP, although a higher OPO content (M1) reduced viscous modulus (G¿). The firmness of baked PP made with M1 was similar to that of PP containing controls CB and CFP, while the highest hardness of PP-M2 was attributed to a lower OPO content (30.8%) and a complete crystallization of cocoa butter fat crystals at 4 °C. Cooling at 4 °C during lamination negatively affected spreadability of M2, resulting in a negative layering effect that influenced either texture or performance of the baked PP. In addition, PP-M1 had 36.8% less saturated fatty acid (SFA) content than baked PP-CB, and its overall acceptability was similar.

[Conclusion]: Formulated margarine M1 with high OPO content (40.8%) showed adequate firmness, spreadability and plasticity. The firmness of PP-M1 was similar to that of PP-CB and PP-CFP, and the better spreadability and plasticity of M1 positively favored PP puffing. OPO has an excellent low SFA to UFA ratio (0.184), and, consequently, M1 and M2 had 37% and 28% less saturated fat than control CB, respectivelyTherefore, PP elaborated with this margarine had similar performance and sensory quality to those elaborated with milk fat.

[Aim]: Designing healthier lipids is a current approach to developing potential functional foods. Olive pomace oil (OPO) has beneficial effects on human health attributed to its high oleic acid content and unique bioactive compounds. Two puff pastry margarines (PP-M) based on OPO (M1 at 40.8% and M2 at 30.8% and cocoa butter at 10%) combined with organogelators were prepared and compared to both commercial puff pastry (PP) butter (CB) and fatty preparation (CFP). Subsequently, four baked PP counterparts were elaborated.

[Method]: Dynamic rheological properties from amplitude and frequency sweep tests and melting behavior by differential scanning calorimetry (DSC) were analyzed in M1 and M2, while mechanical properties (textural cutting test), lipid profile, baking performance and sensory analysis were carried out in the PP-M1 and PP-M2 counterparts.

Trabajo presentado a la 37th International EFFoST Conference, celebrada en Valencia (España) del 6 al 8 de noviembre de 2023.

The authors thank INTERPROFESIONAL DEL ACEITE DE ORUJO DE OLIVA (ORIVA), Project-Reference: 20212255, for financial support.

Peer reviewed