Bakla Starch-Based Bigels as Low-Calorie Fat Replacers: Influence of Hydrogel Ratio

This study successfully developed plant-based bigels using Bakla starch hydrogel and glycerol monostearate oleogel in various ratios, ideal for use as fortified ingredient substitutes or food analogs. The effects of varying oleogel-to-hydrogel ratios on the microstructure, rheological properties, and stability of bigels were analyzed. As the oil phase increased, the system transitioned from an oleogel/hydrogel structure to a bicontinuous phase, a characteristic of bigel systems. The experimental results indicated that an increase in oleogel content led to an improvement in the hardness, viscosity, and storage modulus of the bigels. Moreover, bigels with oleogel to hydrogel ratios of BG 50:50 to BG 80:20 demonstrated increased hardness, ranging from 134.74 +/- 0.33 g to 269.55 +/- 0.17 g. X-ray diffraction revealed a broad peak around 20 degrees 2 theta, indicative of the amorphous nature of the oil component. FTIR showed that the structural configuration of bigels is governed by physical and steric interactions, reflecting the distinct characteristics of each phase without forming new bonds. The findings demonstrated the potential to create starch-based bigels with desirable, mechanical, rheological properties and stability by adjusting the hydrogel-to-oleogel ratio offering sustainable, low-calorie fat alternatives for novel food products.