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

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dc.contributor.authorDinç, Saliha
dc.contributor.authorJavidipour, Issa
dc.contributor.authorÖzboy Özbaş, Özen
dc.contributor.authorTekin, Aziz
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:27:36Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:27:36Z
dc.date.issued2014
dc.departmentMühendislik Fakültesi
dc.description.abstractThe 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.
dc.description.sponsorshipHacettepe University Research Fund [98 02 602 003]
dc.description.sponsorshipThis study was supported by Hacettepe University Research Fund (98 02 602 003). We thank Ulker Group and Etsun Inc.
dc.identifier.doi10.1007/s13197-011-0506-x
dc.identifier.endpage370en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue2en_US
dc.identifier.pmid24493897
dc.identifier.scopusqualityQ1
dc.identifier.startpage365en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-011-0506-x
dc.identifier.urihttps://hdl.handle.net/20.500.12451/5895
dc.identifier.volume51en_US
dc.identifier.wosWOS:000330979000020
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSPRINGER INDIA
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectInteresterified Fat
dc.subjectHydrogenated Fat
dc.subjectTrans Fatty Acid
dc.subjectShortening
dc.subjectCookie
dc.titleUtilization of zero-trans non-interesterified and interesterified shortenings in cookie production
dc.typeArticle

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