Formulation And Characterization Of A Novel Quinoa Seed Oil-Based Oleogel As A Nutrient-Rich Replacer Of Margarine In Cookies

https://doi.org/10.5281/zenodo.18403094

Abstract

Quinoa seeds were processed to produce oil via solvent extraction, followed by oleogel preparation by mixing QSO with beeswax. This study aimed to prepare oleogel-based cookies using QSO, replacing margarine with beeswax as a natural structuring agent. The quality of QSO was determined through physicochemical analysis, revealing a saponification value of 192.78 ± 3.09 mgKOH/g, free fatty acid content of 0.683 ± 0.035%, iodine value of 126.53 ± 0.90 g I2/100g, peroxide value of 2.50 ± 0.35 meq O2/kg, specific gravity of 0.91 ± 0.011, refractive index of1.45 ± 0.0725, and p-anisidine value of 1.34 ± 0.11 mg/kg. Antioxidant activity measured as DPPH radical scavenging was 62.8 ± 3.14%, with a total phenolic content (TPC) of 58.30 ±2.92 mg GAE/g. The fatty acid profile showed 60-80% unsaturated fatty acids, primarily linoleic acid (61%). Oleogels were assessed for rheological parameters, color, firmness, and physicochemical tests, showing improved antioxidant properties with a DPPH activity of82.80%, TPC of 51.80 ± 2.59 mg GAE/g, iodine value of 129.04, and peroxide value of 0.28meq O2/kg at 20°C. Margarine had higher viscosity and firmness, with values of 4.57 ± 0.23 Pa.s at 50°C and 8.46 ± 0.57 N, respectively. Cookies were prepared by substituting margarine with oleogel at varying percentages (0% to100%). Quality was evaluated through proximate analysis, color analysis, textural analysis, and sensory analysis using a 9-point hedonic scale. QSO-based oleogels could successfully replace traditional fats in cookies, offering comparable or superior qualities, especially in antioxidant potential and sensory attributes.