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

作者：Dinc Saliha^*; Javidipour Issa; Ozbas Ozen Ozboy; Tekin Aziz

来源：Journal of Food Science and Technology-Mysore, 2014, 51(2): 365-370.

DOI：10.1007/s13197-011-0506-x

• Interesterified fat
• Hydrogenated fat
• Trans fatty acid
• Shortening
• Cookie

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.

• 出版日期2014-2