Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

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DİNÇ S., Javidipour I., Ozbas O. O., TEKİN A.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.51, sa.2, ss.365-370, 2014 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 51 Sayı: 2
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1007/s13197-011-0506-x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.365-370
  • Anahtar Kelimeler: Interesterified fat, Hydrogenated fat, Trans fatty acid, Shortening, Cookie, FATTY-ACID-COMPOSITION, SUGAR-BEET FIBER, OXIDATIVE STABILITY, VEGETABLE-OILS, CANOLA OIL, PALM OIL, QUALITY, COTTONSEED, REPLACEMENT, BLENDS
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Ankara Üniversitesi Adresli: Evet

Özet

The effects of zero-trans chemically interesterified (in-es) and non-interesterified (non-in-es) cottonseed (CO), hazelnut (HO) and olive oil (OO) and their blends (25, 50 and 75%) with palm oil (PO) were studied in the production of cookies. All the experimental shortenings had zero-trans fatty acids (TFA) while the shortening contained 14.20% TFA. Incorporation of CO in PO considerably increased the linoleic acid content whereas the raising of HO and OO ratio in the blend increased the oleic acid content. Zero-TFA and lower saturated /unsaturated fatty acid ratio (SFA/UFA) of some of the experimental shortenings indicated an important in nutritional properties of cookies produced from these experimental shortenings. Cookies with in-es shortenings showed significantly higher (p < 0.05) spread ratios and L Hunter color than their non-in-es shortenings added counterparts. It can be concluded that chemical interesterification is a promising method to produce cookie shortenings with zero-TFA.