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Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

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Abstract

Four vegetable fat blends (FBs) with low trans-fatty acid (TFA ≤ 0.6 %) content with various ratios of palm stearin (PS) and rapeseed oil (RO) were characterised and examined for their application in puff pastry production. The amount of PS decreased from FB1 to FB4 and simultaneously the RO content increased. A range of analytical methods were used to characterise the FBs, including solid fat content (SFC), differential scanning calorimetry (DSC), cone penetrometry and rheological measurements. The internal and external structural quality parameters of baked puff pastry were investigated using texture analyser equipped with an Extended Craft Knife (ECK), VolScan and C-Cell image system. Puff pastry containing FB1 and FB2 achieved excellent baking results for full fat and fat-reduced puff pastry; hence these FBs contained adequate shortening properties. A fat reduction by 40 % using FB2 and a reduction of saturated fatty acids (SAFA) by 49 %, compared to the control, did not lead to adverse effects in lift and specific volume. The higher amount of RO and the lower SAFA content compared to FB1 coupled with the satisfying baking results makes FB2 the fat of choice in this study. FB3 and FB4 were found to be unsuitable for puff pastry production because of their melting behaviour.

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Acknowledgments

The authors want to thank Inken Rethwisch for her support in the baking trials and analysis and Valentyn Maidannyk for his support with the DSC. This study was carried out with financial support from the European Commission, FP7, Thematic Area KBBE, Project “PLEASURE” (Grant agreement no: 289536).

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  1. School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Room 318, College Road, Cork, Ireland

    Christoph Silow, Emanuele Zannini & Elke K. Arendt

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  1. Christoph Silow
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  2. Emanuele Zannini
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  3. Elke K. Arendt
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Correspondence to Elke K. Arendt.

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Silow, C., Zannini, E. & Arendt, E.K. Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry. J Food Sci Technol 53, 2117–2126 (2016). https://doi.org/10.1007/s13197-016-2186-z

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  • DOI: https://doi.org/10.1007/s13197-016-2186-z

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