Utilization of chia–canola oleogels with curcumin for fat replacement in gluten-free cakes: A strategy for healthier bakery products

The impact of replacing shortening with chia–canola oleogels enriched with curcumin was evaluated in gluten-free rice–flour cakes. Cake quality was assessed through moisture content, porosity (ImageJ), texture profile, fatty acid composition (GC), peroxide value and acidity during 30 days of storage, specific volume, microbial stability, and sensory acceptance. Partial substitution (25–50%) of shortening with oleogel maintained specific volume and crumb porosity while enhancing polyunsaturated fatty acid content. Higher substitution levels (75%) increased firmness and reduced porosity but improved oxidative stability. Incorporation of curcumin further lowered peroxide values, particularly in samples with higher oleogel content, and reduced acidity due to its antioxidant properties. However, curcumin addition decreased specific volume, porosity, and sensory scores, especially at higher oleogel substitution levels. Overall, the formulation containing 50% oleogel without curcumin (sample C5) achieved the best balance of technological, nutritional, and sensory qualities, supporting oleogels as promising healthier fat substitutes in gluten-free cakes. • Chia–canola oleogels were developed as shortening replacers in gluten-free cakes. • Partial replacement (25–50%) preserved texture and improved nutritional quality. • Curcumin enrichment enhanced oxidative stability and reduced acidity. • The 50% oleogel sample without curcumin had the best sensory performance. • Oleogels offer a promising strategy for healthier, functional bakery products.