Characteristics of carnauba wax oleogel as deep-frying media and its improvement on frying performance, texture and sensory quality of proso millet rice cakes

Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing. Optimal practical properties were identified in the 8 % wax concentration through evaluations conducted via polarized light microscopy, oil holding capacity, freeze-thaw stability, and rheological analysis. Oleogel-fried cakes were found to exhibit 6.69 %–19.98 % lower oil absorption compared to soybean oil-fried samples during 0–18 h frying. The corresponding low-field NMR results demonstrated that the percentage of the relaxation peak area attributed to oil content in oleogel-fried proso millet rice cakes was also reduced. The lipid oxidation rates were significantly reduced in oleogels ( P < 0.05), with total polar compounds (9.89 %–22.81 %) and acid values (4.21 %–24.37 %) decreased while thermal stability was maintained. Saturated fatty acid levels in oleogel were reduced by 3.1 8 %–7.26 % after frying for 12–18 h. Texture properties were slightly affected whereas color attributes were significantly improved. Enhanced texture, flavor, hardness, and mouthfeel in oleogel-fried products were confirmed through sensory evaluation. Volatile components, particularly ketones and esters were significantly increased in rice cakes fried with oleogel. These results might offer novel insights for advancement of future low-oil frying technologies and expand the application of oleogels. • Abundant nutty/fruity aroma was detected in oleogel-fried proso millet rice cakes. • Sensory quality and acceptability were improved by frying with oleogel. • At least a 6.69 % reduction in oil absorption was achieved in the oleogel-fried cakes. • Compared to traditional frying, TPC was reduced by at least 9.89 % with oleogel frying. • Oleogel frying improved both oil stability and fired food quality.