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

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dc.contributor.authorDinc, Saliha
dc.contributor.authorJavidipour, Issa
dc.contributor.authorOzbas, Ozen Ozboy
dc.contributor.authorTekin, Aziz
dc.date.accessioned2020-03-26T18:58:45Z
dc.date.available2020-03-26T18:58:45Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipHacettepe University Research FundHacettepe University [98 02 602 003]en_US
dc.description.sponsorshipThis study was supported by Hacettepe University Research Fund (98 02 602 003). We thank Ulker Group and Etsun Inc.en_US
dc.identifier.doi10.1007/s13197-011-0506-xen_US
dc.identifier.endpage370en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue2en_US
dc.identifier.pmid24493897en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage365en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-011-0506-x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31271
dc.identifier.volume51en_US
dc.identifier.wosWOS:000330979000020en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectInteresterified faten_US
dc.subjectHydrogenated faten_US
dc.subjectTrans fatty aciden_US
dc.subjectShorteningen_US
dc.subjectCookieen_US
dc.titleUtilization of zero-trans non-interesterified and interesterified shortenings in cookie productionen_US
dc.typeArticleen_US

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