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Journal of Food Science and Technology

, Volume 51, Issue 2, pp 365–370 | Cite as

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

  • Saliha Dinç
  • Issa Javidipour
  • Özen Özboy Özbas
  • Aziz Tekin
Original Article

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.

Keywords

Interesterified fat Hydrogenated fat Trans fatty acid Shortening Cookie 

Notes

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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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Saliha Dinç
    • 1
  • Issa Javidipour
    • 2
  • Özen Özboy Özbas
    • 3
  • Aziz Tekin
    • 4
  1. 1.Çumra Vocational High SchoolSelçuk UniversityKonyaTurkey
  2. 2.Food Engineering DepartmentYüzüncü Yil UniversityVanTurkey
  3. 3.Aksaray Vocational SchoolAksaray UniversityAksarayTurkey
  4. 4.Food Engineering DepartmentAnkara UniversityAnkaraTurkey

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