Development of fats based on olive oil by chemical interesterification and its utilization in cookie production

Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO:TS:PO; 75:15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified fats (IF1 and IF2) with high unsaturated fatty acids and low trans fatty acids contents. Solid fat content (SFC), slip melting point (SMP), and fatty acid composition were determined in IF1 and IF2; the values were compared to that of partially hydrogenated industrial cookie shortening (ICS). Higher SMP was measured in interesterified fats contaning 75% ROO (IF1) and lower SMP was obtained in interesterified fats containing 85% ROO (IF2). SFC values of interesterified ROO blended oils were lower than ICS. Interesterified fats were used for cookie production, and cookie quality parameters, including oxidation stability, were determined. Results showed that hardness values of cookies were not affected by fat types and higher spread ratios and lighter colors were obtained. IF1 and IF2 had higher total oxidation values as compared to ICS. © 2018 Akadémiai Kiadó, Budapest.

Yazar Kaçar D.
Erinç H.
Sivri Özay D.
Yayın Türü Article
Tek Biçim Adres https://hdl.handle.net/20.500.12628/5091
Tek Biçim Adres 10.1556/066.2018.47.2.3
Konu Başlıkları Chemical interesterification
Cookie
Olive oil
Quality
Koleksiyonlar Araştırma Çıktıları | WoS | Scopus | TR-Dizin | PubMed | SOBİAD
Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu
Dergi Adı Acta Alimentaria
Dergi Cilt Bilgisi 47
Dergi Sayısı 2
Sayfalar 154 - 161
Yayın Yılı 2018
Eser Adı
[dc.title]
Development of fats based on olive oil by chemical interesterification and its utilization in cookie production
Yazar
[dc.contributor.author]
Kaçar D.
Yazar
[dc.contributor.author]
Erinç H.
Yazar
[dc.contributor.author]
Sivri Özay D.
Yayın Yılı
[dc.date.issued]
2018
Yayıncı
[dc.publisher]
Akademiai Kiado Rt.
Yayın Türü
[dc.type]
article
Özet
[dc.description.abstract]
Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO:TS:PO; 75:15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified fats (IF1 and IF2) with high unsaturated fatty acids and low trans fatty acids contents. Solid fat content (SFC), slip melting point (SMP), and fatty acid composition were determined in IF1 and IF2; the values were compared to that of partially hydrogenated industrial cookie shortening (ICS). Higher SMP was measured in interesterified fats contaning 75% ROO (IF1) and lower SMP was obtained in interesterified fats containing 85% ROO (IF2). SFC values of interesterified ROO blended oils were lower than ICS. Interesterified fats were used for cookie production, and cookie quality parameters, including oxidation stability, were determined. Results showed that hardness values of cookies were not affected by fat types and higher spread ratios and lighter colors were obtained. IF1 and IF2 had higher total oxidation values as compared to ICS. © 2018 Akadémiai Kiadó, Budapest.
Kayıt Giriş Tarihi
[dc.date.accessioned]
2019-12-23
Açık Erişim Tarihi
[dc.date.available]
2019-12-23
Yayın Dili
[dc.language.iso]
eng
Konu Başlıkları
[dc.subject]
Chemical interesterification
Konu Başlıkları
[dc.subject]
Cookie
Konu Başlıkları
[dc.subject]
Olive oil
Konu Başlıkları
[dc.subject]
Quality
Haklar
[dc.rights]
info:eu-repo/semantics/closedAccess
ISSN
[dc.identifier.issn]
0139-3006
Sponsor YAYINCI
[dc.description.sponsorship]
This project was supported by The Scientific and Technological Research Council of Turkey (Tübitak TOVAG 108 O 586).
İlk Sayfa Sayısı
[dc.identifier.startpage]
154
Son Sayfa Sayısı
[dc.identifier.endpage]
161
Dergi Adı
[dc.relation.journal]
Acta Alimentaria
Dergi Sayısı
[dc.identifier.issue]
2
Dergi Cilt Bilgisi
[dc.identifier.volume]
47
Tek Biçim Adres
[dc.identifier.uri]
https://dx.doi.org/10.1556/066.2018.47.2.3
Tek Biçim Adres
[dc.identifier.uri]
https://hdl.handle.net/20.500.12628/5091
Görüntülenme Sayısı ( Şehir )
Görüntülenme Sayısı ( Ülke )
Görüntülenme Sayısı ( Zaman Dağılımı )
Görüntülenme
9
09.12.2022 tarihinden bu yana
İndirme
1
09.12.2022 tarihinden bu yana
Son Erişim Tarihi
09 Şubat 2024 05:55
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interesterified values cookie oxidation determined higher ratios obtained blended compared Interesterified Refined containing Results spread Budapest Kiadó Akadémiai colors lighter production affected cookies hardness showed stability including parameters quality contaning measured performed interesterification chemical different
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