Beyond traditional fats: rheological, textural, and sensory performance of oleogel and fiber-rich confectionary creams

• Oleogel improves the spreadability of creams. • A confectionary cream with an improved nutritional value was achieved. • Fiber-rich sunflower flour affected significantly the rheology of creams. • Purchase intent of oleogel- and fiber-enriched creams increased. The present study aimed to study the impact of wax-based oleogel and fiber-rich flour inclusion in confectionary filling cream on physical and sensory properties of such. The creams were further applied in sandwich cookies with an objective to improve their nutritional characteristics. Carnauba wax and beeswax oleogels were used as fat replacers to reduce the amount of saturated fatty acids; and de-oiled sunflower flour was used to increase dietary fiber in the formulation. First, a synergistic effect was documented in binary oleogel system based on the oil binding capacity, viscoelastic properties and thermal behavior of the studied samples. Later, optimal wax combination was applied to partially substitute fat phase of the filling creams, resulting in decrease of firmness, adhesiveness and apparent viscosity values. Sunflower flour was then utilized to partially restore the affected parameters and allowed to increase fiber and protein content by 34% and 24%, respectively. Descriptive, hedonic and affective sensory analyses were carried out involving both trained panelists and naïve consumers to recognize the interrelations in between studied instrumental parameters, human perception and cognitive impact on purchase intent. The results revealed increased willingness to purchase following the recognition of creams’ health-related features. These findings highlight the potential of oleogel and fiber-rich sunflower flour application in confectionery creams, resulting in nutritionally improved products of high consumer acceptance.