Effect of Carnauba Wax Oleogel as a Fat Replacer on the Physical, Technological, and Structural Characteristics of Gluten-Free Raw and Fermented Black Chickpea Crackers

Abstract

In this study, raw and fermented black chickpea flours (100%) were used to prepare gluten-free crackers. In addition, shortening in crackers was replaced with carnauba wax oleogel at 0, 25, 50, 75, and 100% levels. Effects of fermentation and fat replacer on the physico-chemical, structural, and sensory quality of crackers were investigated. The results showed that fermented chickpea crackers had similar (P > 0.05) protein (13.23%), mineral contents, and antioxidant activity (2.35 mu mol TE/g) to raw chickpea crackers. Fermented chickpea crackers had a harder texture. 100% oleogel crackers demonstrated comparable technological quality to 100% shortening crackers. Fourier transform infrared spectra confirmed that there were no differences between functional groups in crackers. Regarding sensory assessment, oleogel demonstrated promising results in both crackers. These findings confirm the feasibility of oleogel as a potential fat replacer for functional gluten-free crackers. Moreover, fermentation represents an effective strategy for developing viable gluten-free options for consumers.