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

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

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 fat...

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Veröffentlicht in:Journal of food science and technology 2014-02, Vol.51 (2), p.365-370
Hauptverfasser: Dinç, Saliha, Javidipour, Issa, Özbas, Özen Özboy, Tekin, Aziz
Format: Artikel
Sprache:eng
Schlagworte:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cookies
Descriptive labeling
Fatty acids
Flour
Food
Food products
Food Science
Hydrogenation
Nutrition
Oils & fats
Olive oil
Original
Original Article
Palm oil
Ratios
Statistical analysis
Trans fats
Vegetable oils
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Zusammenfassung: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  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-011-0506-x