Food Chemistry and Fat Analysis
Open access
Peer reviewed
Abstract
Abstract
The demand for alternate fats to conventional solid fats is rising due to their positive impact on a healthy lifestyle. By utilizing the structure-forming properties of Brewer’s spent grains (BSG) protein, the protein oleogel has been fabricated using beeswax and Grape pomace oil (GPO) by sous-vide and shear mixing method. The functional and stability properties of Brewer’s spent grains protein have been investigated and found to have a water-holding capacity of 62.13%, oil absorption capacity of 32.21%, emulsifying absorption index of 27.1 m 2 /100 g, solubility of 52.2%, foaming capacity of 60.8%, and thermal stability of 106.57 °C. Cookies are prepared by replacing butter using developed oleogel in the range of 25, 50, 75, and 100% and analyzed for texture analysis, overall sensory acceptability, proximate composition, and morphological properties. The results show that developed cookies contain high protein, less saturated fat, zero trans-fat, high unsaturated fat, and low calorific value. The developed Brewer’s spent grain protein-based oleogel demonstrated significant potential as a sustainable and healthier alternative to conventional solid fat in bakery applications. The incorporation of oleogel improved the protein content while reducing saturated fat and calorific value, thereby supporting the development of functional low-calorie bakery products.
Direct answer
What can I do from this paper page?
Use this page to scan "Development of low-calorie high protein cookies by replacing solid-fat with Brewer’s spent grains protein-based oleogel" quickly: start with the summary and abstract, then check the authors, source, topics, and related papers. From here, open Scollr to follow Food Chemistry and Fat Analysis research, save the paper, or map adjacent work.
Research areas
Follow related topics
Citation
BibTeX
@article{Thirumugam2026Development,
title = {Development of low-calorie high protein cookies by replacing solid-fat with Brewer’s spent grains protein-based oleogel},
author = {Navin Rohit Thirumugam and Rithanya Rajamane Kaavya and Tharun Vignesh Kumaraganesh and Gnana Moorthy Eswaran Ulaganathan and Rakesh Kumar Gupta and Shyam K. Singh},
journal = {Frontiers in Sustainable Food Systems},
year = {2026},
doi = {10.3389/fsufs.2026.1870051},
url = {https://doi.org/10.3389/fsufs.2026.1870051}
}FAQ
Using this paper in a discovery workflow
How do I find related work for this paper?
Use the related papers and topic links on this page as starting points. In Scollr, you can also open the paper and build a literature map around its references, citing papers, and related work.
How can I keep up with new Food Chemistry and Fat Analysis research papers?
Follow Food Chemistry and Fat Analysis research in Scollr. New papers from the topic flow into a personalized feed, and you can save useful studies to revisit later.
Can I cite this paper from this page?
This page includes a static BibTeX block for Development of low-calorie high protein cookies by replacing solid-fat with Brewer’s spent grains protein-based oleogel. Always verify the DOI, source, and publication details against the publisher record before submitting a manuscript.
Follow this research in Scollr
Follow the topics and authors behind this paper, save useful studies, and build a literature map when you are ready to go deeper.
Get the app