Scopus
YÖKSİS Eşleşti
Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production
Journal of Food Science and Technology · Şubat 2014
YÖKSİS Kayıtları
Utilization of zero trans non interesterified and interesterified shortenings in cookie production
Journal of Food Science and Technology · 2014 SCI-Expanded
DOÇENT SALİHA DİNÇ →
Makale Bilgileri
DergiJournal of Food Science and Technology
Yayın TarihiŞubat 2014
Cilt / Sayfa51 · 365-370
Scopus ID2-s2.0-84897622645
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. © 2011 Association of Food Scientists & Technologists (India).
Yazarlar (4)
1
Saliha Dinç
2
Issa Javidipour
3
Özen Özboy Özbas
4
Aziz Tekin
Anahtar Kelimeler
Cookie
Hydrogenated fat
Interesterified fat
Shortening
Trans fatty acid
Kurumlar
Aksaray Üniversitesi
Aksaray Turkey
Ankara Üniversitesi
Ankara Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Van Yüzüncü Yıl Üniversitesi
Van Turkey
Metrikler
24
Atıf
4
Yazar
5
Anahtar Kelime