Due to the rising incidence of cardiovascular diseases and the urgent need for technological solutions for reducing saturated and trans fatty acid consumption worldwide, this study evaluated the use of an oil derived from the Brazilian fruit buriti ( Mauritia flexuosa ), which is particularly rich in carotenoids, in the formulation of oleogels intended for use in biscuit filling manufacturing. The resulting oleogel was characterized in terms of its microstructure, physical properties, thermal behavior, and carotenoid content and was subsequently incorporated into wafer filling formulations. The oleogel presented suitable physical and thermal properties for use in biscuit fillings, which demonstrated good structure and physical characteristics when compared to the conventional versions. Fillings made with the developed oleogel were well accepted in sensory analysis. Nevertheless, the residual flavor of buriti was identified as a limiting factor for a broader consumer acceptance. Although the carotenoid content of buriti oil decreased during the oleogel structuring process, the level of these bioactive compounds remained stable in biscuit fillings, thereby contributing to its nutritional value. Overall, buriti oil oleogel presented as a promising alternative ingredient, offering reduced saturated and trans fatty acid content, providing natural color, and also serving as a carotenoids carrier for processed foods.
Avelar et al. (Thu,) studied this question.