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 |
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| container_title | Journal of food science and technology |
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| creator | Dinç, Saliha Javidipour, Issa Özbas, Özen Özboy Tekin, Aziz |
| description | 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
|
| doi_str_mv | 10.1007/s13197-011-0506-x |
| format | Article |
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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.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-011-0506-x</identifier><identifier>PMID: 24493897</identifier><language>eng</language><publisher>India: Springer India</publisher><subject>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</subject><ispartof>Journal of food science and technology, 2014-02, Vol.51 (2), p.365-370</ispartof><rights>Association of Food Scientists & Technologists (India) 2011</rights><rights>Association of Food Scientists & Technologists (India) 2014</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c470t-79937c3f1e50364eb24ff3d71d30ee9ede89f321543125b6f3b22ddc75625e443</citedby><cites>FETCH-LOGICAL-c470t-79937c3f1e50364eb24ff3d71d30ee9ede89f321543125b6f3b22ddc75625e443</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3907647/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3907647/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24493897$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Dinç, Saliha</creatorcontrib><creatorcontrib>Javidipour, Issa</creatorcontrib><creatorcontrib>Özbas, Özen Özboy</creatorcontrib><creatorcontrib>Tekin, Aziz</creatorcontrib><title>Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>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.</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cookies</subject><subject>Descriptive labeling</subject><subject>Fatty acids</subject><subject>Flour</subject><subject>Food</subject><subject>Food products</subject><subject>Food Science</subject><subject>Hydrogenation</subject><subject>Nutrition</subject><subject>Oils & fats</subject><subject>Olive oil</subject><subject>Original</subject><subject>Original Article</subject><subject>Palm oil</subject><subject>Ratios</subject><subject>Statistical analysis</subject><subject>Trans fats</subject><subject>Vegetable oils</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1kU1LHTEUhkNpqWL9Ad2UATfdxObkYzLZFIrUDxC6qeswMzm5xs5NbpOZov765nqtqNAskkPOc97k5SXkI7BjYEx_KSDAaMoAKFOspbdvyD4zWtFOMv621oxzCqDUHjks5YbVJbjuOHtP9riURnRG75Phag5TuO_nkGKTfHOPOdE597E0MUUa4owZS92CD-iaPrrm9V25TnnGGOKq1F4zpvQrYLPJyS3jVvYDeef7qeDh43lArk6__zw5p5c_zi5Ovl3SUWo2U22M0KPwgIqJVuLApffCaXCCIRp02BkvOCgpgKuh9WLg3LlRq5YrlFIckK873c0yrNGNGKuPyW5yWPf5zqY-2JedGK7tKv2xwjDdSl0FPj8K5PR7qQ7tOpQRp6mPmJZiQRoDHLq2rejRK_QmLTlWe1uKd1LpBwp21JhTKRn902eA2W2IdheirSHabYj2ts58eu7iaeJfZBXgO6DUVlxhfvb0f1X_Ak2Tqj4</recordid><startdate>20140201</startdate><enddate>20140201</enddate><creator>Dinç, Saliha</creator><creator>Javidipour, Issa</creator><creator>Özbas, Özen Özboy</creator><creator>Tekin, Aziz</creator><general>Springer India</general><general>Springer Nature 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of zero-trans non-interesterified and interesterified shortenings in cookie production</title><author>Dinç, Saliha ; Javidipour, Issa ; Özbas, Özen Özboy ; Tekin, Aziz</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c470t-79937c3f1e50364eb24ff3d71d30ee9ede89f321543125b6f3b22ddc75625e443</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cookies</topic><topic>Descriptive labeling</topic><topic>Fatty acids</topic><topic>Flour</topic><topic>Food</topic><topic>Food products</topic><topic>Food Science</topic><topic>Hydrogenation</topic><topic>Nutrition</topic><topic>Oils & fats</topic><topic>Olive oil</topic><topic>Original</topic><topic>Original Article</topic><topic>Palm oil</topic><topic>Ratios</topic><topic>Statistical analysis</topic><topic>Trans fats</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dinç, Saliha</creatorcontrib><creatorcontrib>Javidipour, Issa</creatorcontrib><creatorcontrib>Özbas, Özen Özboy</creatorcontrib><creatorcontrib>Tekin, Aziz</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>Global News & ABI/Inform Professional</collection><collection>Trade PRO</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts 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Aziz</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2014-02-01</date><risdate>2014</risdate><volume>51</volume><issue>2</issue><spage>365</spage><epage>370</epage><pages>365-370</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>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.</abstract><cop>India</cop><pub>Springer India</pub><pmid>24493897</pmid><doi>10.1007/s13197-011-0506-x</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1155 |
| ispartof | Journal of food science and technology, 2014-02, Vol.51 (2), p.365-370 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_3907647 |
| source | EZB-FREE-00999 freely available EZB journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | 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 |
| title | Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production |
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