Physicochemical and Sensory Characteristics of Yellow Cake Formulated with Curcumin-Enriched Fat Alternatives

This study evaluated curcumin-incorporated wax-based oleogels as healthier alternatives to conventional fat in yellow cake. Oleogels were structured using rice bran wax (RBW) or carnauba wax (CNW) in corn oil, with or without the addition of curcumin. Then physicochemical properties, oxidative stability, and sensory acceptance of the formulated cakes were compared with corn oil– and shortening-based controls. Rheological analysis confirmed solid-like viscoelastic behavior (G′ > G″) for all oleogel samples. Polarized light microscopy revealed partial disruption of wax crystal networks in curcumin-enriched batters. Oleogel cakes exhibited significantly lower lipid oxidation compared to corn oil cakes. After 30 days at 4 °C, all samples were within acceptable MDA levels (2.44–4.38 mg/kg). Textural properties of oleogel-based yellow cake showed comparable springiness, cohesiveness, and resilience to the shortening-based control. Cakes prepared with curcumin-enriched RBW and CNW oleogels achieved sensory scores comparable to those of conventional cakes. In addition to its bioactive role, curcumin functioned as a structural modifier of oleogel networks. Overall, curcumin-enriched RBW or CNW oleogels reduced saturated fat content and represent sustainable fat replacers for bakery applications. • Curcumin-enriched RBW/CNW oleogels replaced fat in yellow cakes. • Oleogel based cakes matched shortening in sensory acceptance. • Oleogels reduced MDA compared to corn oil after 30 days at 4 °C. • Curcumin slightly softened gels, but the cake structure was acceptable.