Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
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
Doç. Dr. SALİHA DİNÇ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Utilization of zero trans non interesterified and interesterified shortenings in cookie production
2014 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. SALİHA DİNÇ →
Chemical and nutritional changes in bitter and sweet lupin seeds Lupinus albus L during bulgur production
2014 ISSN: 0022-1155 SCI-Expanded 2 atıf
Prof. Dr. MUSTAFA YORGANCILAR →
Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv Razaki V vinifera L during cold storage
2011 ISSN: 0022-1155 SCI 9 atıf
Prof. Dr. ALİ SABIR →
Application of fuzzy expert system approach on prediction of some quality characteristics of grape juice concentrate Pekmez after different heat treatments
2011 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. ŞAKİR TAŞDEMİR →
Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting
2017 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan
2017 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of harvest time on physico-chemical properties and bioactive compounds of pulp and seeds of grape varieties
2017 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
The effects of conventional heating on phenolic compoundsand antioxidant activities of olive leaves
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying temperatures on antioxidant activity, phenoliccompounds, fatty acid composition and tocopherol contentsin citrus seed and oils
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of heat treatment on phenolic compounds and fatty acidcomposition of Brazilian nut and hazelnut
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of malt process steps on bioactive properties and fatty acidcomposition of barley, green malt and malt grains
2018 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
2018 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Microbiological and chemical properties of wet tarhana produced by different dairy products
2018 ISSN: 0022-1155 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: Impact onantioxidative, textural properties and survival of different probiotics
2019 ISSN: 0022-1155 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
The effect of harvest time and varieties on total phenolics,antioxidant activity and phenolic compounds of olive fruitand leaves
2019 ISSN: 0022-1155 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
2019 ISSN: 0022-1155 SCI-Expanded
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE →
Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents
2020 ISSN: 0022-1155 SCI-Expanded
Doç. Dr. NURHAN USLU →
Makale Bilgileri
ISSN00221155
Yayın TarihiŞubat 2014
Cilt / Sayfa51 · 365-370
Scopus ID2-s2.0-84897622645
Erişim🔓 Açık Erişim
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
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Science and Technology
Q2
SJR Skoru0,716
H-Index120
YayıncıSpringer
ÜlkeIndia
Food Science (Q2)
Metrikler
26
Atıf
4
Yazar
5
Anahtar Kelime