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

Abstract

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.

Performance and fatty acid profiling of interesterified trans free bakery shortening in short dough biscuits

“…The results indicated that interesterification can be successfully applied in cake shortening production, resulting in decrease in the consumption of TFA (Dogan et al ., 2007). Also, in a study by Ozturk et al . (2009) the IE experimental shortenings had zero‐TFA and considerably higher linoleic acid contents than HS.…”

Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils

“…Chemical and enzymatic interesterification modify the physical properties of oils by rearranging the distribution of fatty acids on the glycerol backbone without changing their chemical composition (Norizzah et al 2004). Recently, interesterification has been applied to improve the cold spreadability of butterfat-canola oil blends (Rousseau and Marangoni 1999), and the production of margarine (Alpaslan and Karaali 1998), frankfurter (Vural and Javidipour 2002;Vural et al 2004), Turkish-type salami (Javidipour and Vural 2002;Javidipour et al 2005) cheese (Javidipour and Tunçtürk 2007), cake (Dogan et al 2007) and cookie (Öztürk et al 2008;Ozturk et al 2009;Dinç et al 2011). However, interesterification can be successfully applied in different food products, there are a few reports related to the effects of interesterification on oxidative stability of fats and oils.…”