Structuring sacha inchi oil into emulsion and emulgel systems for total fat replacement in cakes: From batter rheology to cake quality

BACKGROUND: Fats play a fundamental role in the texture, aeration, mouthfeel, flavor, and aroma of bakery products. However, the Food and Agriculture Organization of the United Nations (FAO) recommends reducing saturated fat intake by its association with cardiovascular diseases, highlighting sacha inchi oil (SIO) as a promising alternative because of its high linolenic acid content. This study aimed to structure SIO into emulsion and emulgel systems to reduce saturated fat in cakes, focusing on batter rheology and cake quality. RESULTS: Emulsions and emulgels containing 55% SIO and 4% egg white protein were used as fat substitutes at 50% and 100% replacement levels, while formulations with 100% SIO and 100% vegetable fat were controls. Pasting properties showed increased viscosity in systems containing structured SIO, with the highest value observed in the 100% emulgel treatment (509.00 mPa s). In contrast, batters formulated with palm shortening exhibited higher firmness, consistency, and cohesiveness, consistent with the behavior of semi-solid saturated fats, in accordance with the flow and viscoelastic characterization. Cakes prepared with fat substitutes showed higher specific volume, improved moisture retention, and better symmetry indices than the control. Colorimetric analysis revealed lighter and more homogeneous crumb coloration without compromising appearance. Texture profile indicated a softer crumb with lower hardness and higher cohesiveness and elasticity. Sensory evaluation showed that cakes with 100% fat replacement using emulsions were comparable to control in color, texture, and overall acceptability. CONCLUSION: Batter rheology is critical for predicting cake quality. Complete replacement of saturated fat was achieved, validating structured SIO as a technological and nutritional alternative for bakery products.