Effect of using interesterified and non‐interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese

Javidipour, İssa; Tunçtürk, Yusuf

doi:10.1111/j.1365-2621.2006.01366.x

Cited by 16 publications

(14 citation statements)

References 42 publications

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“…TCA-SN values express small molecules of peptides (lower than 20 amino acid residues) and free amino acids. TCA-SN components, which occur as a result of proteinase activity, are used to determine the proteolysis level (Javidipour and Tuncturk 2007). At the end of ripening, TCA-SN values of samples increased by 36.7-77.8 % when compared with those at the beginning of ripening (1 day).…”

Section: Composition Of Cheesementioning

confidence: 99%

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Use of corn oil in the production of Turkish white cheese

et al. 2012

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The use of corn oil in white cheese production instead of milk fat was investigated and its effects on the quality parameters of cheese were studied. It was demonstrated that the use of corn oil significantly affected the levels of dry matter, fat in dry matter, protein, salt in dry matter and titratable acidity and pH value of samples (p< 0.05). The water-soluble nitrogen based ripening indices of cheeses increased throughout the ripening period. However, there were not large quantitative differences among the peptide profiles of all the cheese samples. The polyunsaturated fatty acids (PUFA), the polyunsaturated to saturated fatty acid ratios (PUFA/SFA) and total cis fatty acid contents were found to be higher whilst the saturated fatty acid and trans fatty acid content were found to be lower than those of the control cheese (p<0.05). It was found that the use of corn oil instead of milk fat in cheese production decreased the cholesterol content of the cheese samples (p<0.05). The sensory scores of corn oil cheese were almost similar to the control cheese. The results indicated that corn oil utilization in cheese production has commercial potential in overcoming the defects related to fat reduction.

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Section: Composition Of Cheesementioning

confidence: 99%

“…Hovewer, some vegetable oils have only limited applications in their original forms because of their specific chemical composition (Javidipour and Tuncturk 2007).…”

Section: Introductionmentioning

confidence: 99%

Use of corn oil in the production of Turkish white cheese

et al. 2012

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“…Interesterification which mainly based on rearranging the distribution of fatty acids on the glycerol backbone without changing their chemical composition have been used to improve the cold spreadability of butterfat-canola oil blends (Rousseau and Marangoni 1999) and the production of margarine (Petrauskaite et al 1998), cheese (Javidipour and Tuncturk 2007), shortening (Öztürk et al 2008;Rodriguez et al 2001), frankfurter (Vural et al 2004;Vural and Javidipour 2002) and Turkish-type salami (Javidipour et al 2005;Javidipour and Vural 2002). Dogan et al (2007) successfully made cakes with zero-TFA by using in-es cottonseed (CO) and palm oil (PO) blends without any considerably adverse change in sensorial properties.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2011

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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.

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“…Recently, interesterification has been employed to improve the cold spreadability of butterfat–canola oil blends (Marangoni and Rousseau 1998; Rousseau and Marangoni 1999) and the production of margarine (Petrauskaite et al. 1998), cheese (Yu and Hammond 2000; Javidipour and Tuncturk 2007), shortening (Rodriguez et al. 2001; Dogan et al.…”

Section: Introductionmentioning

confidence: 99%

“…Interesterification does not change the degree of unsaturation of the fatty acids as it transfers them from one position to another and does not create trans isomers (Stauffer 1996;Shahidi et al 1997;Norizzah et al 2004). Recently, interesterification has been employed to improve the cold spreadability of butterfat-canola oil blends (Marangoni and Rousseau 1998;Rousseau and Marangoni 1999) and the production of margarine (Petrauskaite et al 1998), cheese (Yu and Hammond 2000;Javidipour and Tuncturk 2007), shortening (Rodriguez et al 2001;Dogan et al 2006), frankfurter Vural et al 2004) and Turkish-type salami Javidipour et al 2005). However, Park et al (1983) found that the loss of tocopherols accelerated the autoxidation of randomized soybean oil, and Basturk et al (2007) indicated that based on peroxide and anisidine values and reaction rate constants, the oxidative stability of in-es CO, PO and soybean oils were higher than their non-in-es counterparts.…”

Section: Introductionmentioning

confidence: 99%

EFFECTS OF ZERO‐TRANS INTERESTERIFIED AND NON‐INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY

Öztürk

Özbaş

Javidipour

et al. 2009

Journal of Food Lipids

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The effects of non‐interesterified (non‐in‐es) and chemically interesterified (in‐es) cottonseed oil (CO), palm oil (PO) and CO : PO blend (1:1, weight basis) and brewer's spent grain (BSG) on quality of cookies were studied. Incorporation of non‐in‐es and in‐es CO and CO : PO blend improved the nutritional value of the cookies by altering the fatty acid composition. The experimental shortenings had zero‐trans fatty acids (TFA) and considerably higher linoleic acid contents than hydrogenated shortening (HS). in‐es PO and CO : PO blend samples had lower solid fat content than their non‐in‐es counterparts and this resulted in higher spread ratios in in‐es incorporated cookies. As expected, addition of BSG significantly increased (P < 0.05) the total dietary fiber (TDF) content of cookies. Cookies with modified fatty acid composition and 4.4‐fold higher TDF have been produced by using non‐in‐es and in‐es CO and CO : PO with 15% BSG, without significant adverse effects on sensory properties. PRACTICAL APPLICATIONS Hydrogenated shortenings (HSs) are the most important source of fat in cookies and might have high proportions of trans fatty acids (TFAs). A high intake of TFA is associated with increased risk of coronary heart disease and the intake should be reduced to minimize health risks. In this work, the production of zero‐trans interesterified and non‐interesterified shortenings and their utilization in high‐fiber cookies were investigated. The results indicated that some of the experimental in‐es and non‐in‐es shortenings and 15% brewer's spent grain could be used for production of cookies with zero TFA and higher unsaturated fatty acids and total dietary fiber contents without detrimentally affecting their sensory properties. The in‐es shortening incorporated cookies had higher spread ratios and color values than their non‐in‐es counterparts.

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Effect of using interesterified and non‐interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese

Cited by 16 publications

References 42 publications

Use of corn oil in the production of Turkish white cheese

Use of corn oil in the production of Turkish white cheese

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

EFFECTS OF ZERO‐TRANS INTERESTERIFIED AND NON‐INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY

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