Development of fats based on olive oil by chemical interesterification and its utilization in cookie production
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Akademiai Kiado Rt.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO:TS:PO; 75:15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified fats (IF1 and IF2) with high unsaturated fatty acids and low trans fatty acids contents. Solid fat content (SFC), slip melting point (SMP), and fatty acid composition were determined in IF1 and IF2; the values were compared to that of partially hydrogenated industrial cookie shortening (ICS). Higher SMP was measured in interesterified fats contaning 75% ROO (IF1) and lower SMP was obtained in interesterified fats containing 85% ROO (IF2). SFC values of interesterified ROO blended oils were lower than ICS. Interesterified fats were used for cookie production, and cookie quality parameters, including oxidation stability, were determined. Results showed that hardness values of cookies were not affected by fat types and higher spread ratios and lighter colors were obtained. IF1 and IF2 had higher total oxidation values as compared to ICS. © 2018 Akadémiai Kiadó, Budapest.
Açıklama
Anahtar Kelimeler
Chemical interesterification, Cookie, Olive oil, Quality
Kaynak
Acta Alimentaria
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
47
Sayı
2
