Optimization and Quality of Hamburger Buns Formulated with Soybean Oil Organogels Structured with Candelilla Wax, Palm Hardfat, and Monoglycerides Using Response Methodology and Desirability Function Analysis Academic Article in Scopus uri icon

abstract

  • Response surface methodology and desirability function were used as tools to optimize the dough¿s rheological properties and features like stability (min), density (g/cm3), bread volume (cm3), hardness (N), springiness, and resilience of hamburger buns produced with different types of organogels. The effects of candelilla wax, palm hardfat, monoglyceride, and refined soybean oil concentrations on the organogels, rheological properties, and changes in the texture during storage were investigated. The optimal hamburger buns were selected based on apparent density and hardness. A second-order polynomial model produced a satisfactory fitting of the experimental data, considering the stability (R2adj= 53.57%), bread volume (R2adj= 37.37%), density (R2adj= 19.87%), hardness (R2adj= 35.57%), springiness (R2adj= 26.70%), and resilience (R2adj= 26.57%). The total desirability (d) value was 0.80 under optimal conditions (wax 1.36%, hardfat 5.00%, and monoglyceride 0.87%). Under these conditions, hamburger buns contained 0.142 g/cm3, 519.20 cm3, and 365.12 N density, volume, and hardness, respectively. In conclusion, the models with desirability methodology were useful in optimizing hamburger buns manufactured with organogels. These organogels, rich in polyunsaturated and free of trans fatty acids, can be used as replacers of plastic shortenings to produce hamburger buns without significantly diminishing their quality attributes. © 2025 American Chemical Society

publication date

  • October 17, 2025