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


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.


Interesterified fat Hydrogenated fat Trans fatty acid Shortening Cookie 



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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