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 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.
Çumra Vocational High School, Selçuk University, Konya, 42500 Turkey.
Saliha
S
Dinç
Food Engineering Department, Yüzüncü Yil University, Van, 65080 Turkey.
Issa
I
Javidipour
Aksaray Vocational School, Aksaray University, Aksaray, 68100 Turkey.
Ozen Özboy
OÖ
Ozbas
Food Engineering Department, Ankara University, Ankara, 06110 Turkey.
Aziz
A
Tekin
Cookie; Hydrogenated fat; Interesterified fat; Shortening; Trans fatty acid