Processing cookies formulated with goat cream enriched with conjugated linoleic acid

Abstract

24Goat fat is one of the most important sources of conjugated linoleic acid (CLA), a fatty 25 acid which has health benefits. However, CLA consumption is limited to meats and milk 26 products as CLA is generated in ruminants. This study aimed to replace vegetable fat by goat 27 cream enriched with CLA. Four cookie recipes were developed with only the fat source being 28 different: CVF -vegetable fat; CB -butter; CGC -goat cream without CLA; CGCLA -goat 29 cream with CLA. Cookies were evaluated according to physical (color and texture) and 30 physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), 31 Consumer Testing (n = 123) and lipid profile. The CGCLA presented higher values in the color 32 parameters, and the higher and the lower scores in relation to hardness were 5.54 (CB) and 2.21 33 (CVF), respectively. Lipids and total sugars varied inversely, and the highest percentages of 34 lipids were in the CVF and CG samples, which obtained lower total sugar content. There was 35 no difference in the acceptance and preference of the four formulations, and the formulations 36 with the goat creams (CG and CGCLA) were as accepted as CFV. The lipid profile of the 37 cookies presented CFV with the highest percentage of trans fatty acids (TFA) with 16.76 %. 38CGCLA presented 70 % more CLA in relation to CB and CGC, thus certifying that CLA was 39 present in relevant quantities in the CGCLA, even after cooking. The CGCLA is a biscuit with 40 higher levels of CLA, and in this study it was possible to verify that the goat milk cream 41 enriched with CLA can be used in producing cookies which adds functional and nutritional 42 properties to them and offers other alternatives to produce food from goat's milk cream. 43 44 Keywords: Goat milk, biscuits, rumen trans fatty acid.45 46 47 49 The trans-industrial fatty acids (TFA) present in hydrogenated vegetable fat are 50 associated with adverse health impacts, particularly on changes in the lipoprotein profile in 51 blood plasma which are directly related to cardiovascular diseases and other non-chronic 52 diseases communicable diseases (CNCD). Trans-rumen fatty acids (TFAr) are the TFA formed 53 by the biohydrogenation process of linoleic and linolenic acids in ruminants, and by the 54 enzymatic action of Δ 9 -dessaturase on vaccinic acid such as conjugated linoleic acid (CLA) 55 [1]. CLA is scientifically known as having functional anti-carcinogenic, anti-obese, abdominal 56 fat reducing, anti-atherogenic and immunomodulatory properties [2, 3]. 57 Due to TFAr production occurring in ruminants, CLA is characteristic of these animals 58 and is found in the lipids fraction of its milk or meat. Caprine fat is one of the main sources of 59 CLA, in addition to having other physiological benefits such as lowering cholesterol levels 60 without altering triglycerides, HDL, TGO or TGP levels, inducing neurodevelopment stimulus, 61 reducing anxiety and reducing intestinal inflammation in rats [4-6]. 62Hydrogenated vegetable fat is used industrially ...