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

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Abstract

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.

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Acknowledgement

This study was supported by Hacettepe University Research Fund (98 02 602 003). We thank Ülker Group and Etsun Inc.

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Authors and Affiliations

  1. Çumra Vocational High School, Selçuk University, Konya, 42500, Turkey

    Saliha Dinç

  2. Food Engineering Department, Yüzüncü Yil University, Van, 65080, Turkey

    Issa Javidipour

  3. Aksaray Vocational School, Aksaray University, Aksaray, 68100, Turkey

    Özen Özboy Özbas

  4. Food Engineering Department, Ankara University, Ankara, 06110, Turkey

    Aziz Tekin

Authors
  1. Saliha Dinç
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  2. Issa Javidipour
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  3. Özen Özboy Özbas
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  4. Aziz Tekin
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Correspondence to Saliha Dinç.

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Dinç, S., Javidipour, I., Özbas, Ö.Ö. et al. Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production. J Food Sci Technol 51, 365–370 (2014). https://doi.org/10.1007/s13197-011-0506-x

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  • DOI: https://doi.org/10.1007/s13197-011-0506-x

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