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Investigating the Microstructural and Textural Properties of Cookies Using Plant-Based Bigel as an Alternative to
Ingrid Contardo1,2, Sonia Millao3,4, Eduardo Morales3,4
1Biopolymer Research & Engineering Laboratory (BiopREL), School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes, Santiago 7620086, Chile.
Gels (Basel, Switzerland)
|August 28, 2025
Summary
Plant-based bigels, a novel fat replacer in cookies, offer improved texture and microstructure. These bigels, made from canola oil-carnauba wax oleogel and Arabic gum hydrogel, show potential for healthier bakery products.
Area of Science:
- Food Science
- Materials Science
Background:
- Growing demand for healthier food options drives interest in fat replacers.
- Bigels are novel fat replacement strategies, but their impact on bakery product microstructure needs further study.
Purpose of the Study:
- To investigate the use of Arabic gum hydrogel-based bigels as a fat substitute in cookies.
- To compare the microstructural, textural, and quality properties of bigel-based cookies with commercial butter-based cookies.
Main Methods:
- Cookies were formulated using a plant-based bigel (canola oil-carnauba wax oleogel + Arabic gum hydrogel) as a fat substitute.
- Microstructural, textural, and quality parameters were analyzed and compared to butter-based cookies.
Main Results:
- Bigels exhibited softer, more spreadable, and less adhesive texture compared to butter.
- Bigel-based cookies showed similar proximate composition and physical dimensions but altered microstructure (reduced porosity, increased mean pore size).
- Bigels demonstrated high thermal stability and reversible rheological properties.
Conclusions:
- Plant-based bigels are viable fat substitutes in bakery products.
- Bigels offer potential for nutritionally enhanced cookies with modified microstructural properties.
