Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies

Perez-Santana, Melissa; Cagampang, Gloria B.; Nieves, Christopher; Cedeño, Victor; MacIntosh, Andrew J.

doi:10.3390/foods11182793

Cited by 8 publications

(8 citation statements)

References 57 publications

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“…The lipids are one of the key macronutrients with a significant contribution to the nutritional value of bread (Aylanc et al., 2023); however, the quantity, type, and quality of consumed fat are important factors in the etiology of many chronic diseases (Perez‐Santana et al., 2022). In this study, we propose the replacement of hydrogenated vegetable fat with APP, which is a rich source of monounsaturated fatty acids, and the lipid content of the produced bread is presented in Table 2.…”

Section: Resultsmentioning

confidence: 99%

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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The aim of the current study was to evaluate the influence of increasing contents (5%–25%) of avocado pulp powder (APP) produced by foam‐mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α‐amylase, α‐glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x‐ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.

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Section: Resultsmentioning

confidence: 99%

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Santos,

Almeida,

de Andrade

et al. 2024

Journal of Food Science

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“…In application, high oleic oil has demonstrated exceptional performance and oxidative stability; MUFA oils, are a more stable frying medium than polyunsaturated fatty acid (PUFA) based frying oils (Abdulkarim et al., 2007). Moreover, high oleic palm oil (HOPO) can be used as an alternative to regular fats in multiple food products, including liquid shortenings for bakery applications (Perez‐Santana et al., 2022).…”

Section: Introductionmentioning

confidence: 99%

Micronutrient retention in high oleic palm oil: effect of refining technique

Widigdo¹,

Sukarno²,

Christianti³

et al. 2023

Int J of Food Sci Tech

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Retention of micronutrients in high oleic palm oil (HOPO) was evaluated by comparing two methods; standard refining (260 °C) and modified refining (160, 180, 200 °C). Tocopherol analysis showed that αtocopherol loss during standard refining was relatively low for both refined bleached and deodorised (RBD) PO control (10%) and RBDHOPO (2%). On the contrary, the carotene loss for both RBDPO control and RBDHOPO in standard refining methods was 99% (1.9 and 5.9 ppm, detected). Modified refining temperatures, can maintain up to 99% more carotenes than standard refining. Applying modified refining to RBDHOPO retains ∼ 78%-83% more carotene than regular RBDPO. This examination shows, suitably processed RBDHOPO has the capability for producing a red palm oil (RPO), enriched with carotenoid for provitamin A function.

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“…However, these engineering tools are often not enough to empower and support the development of the production process. In particular, as recently underlined in recent studies [11][12][13], the acquired process and environmental parameters must be combined, analyzed and interpreted in a complex multifactorial quantitative framework for evaluating the evolution of the physical properties of the semi-processed elements or the quality of the final products. ionized water, iodized salt (NaCl) and baker's yeast (Saccharomyces cerevisiae) [4].…”

Section: Introductionmentioning

confidence: 99%

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

Macciò,

Melis,

Lodi

et al. 2023

Foods

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Carasau bread is a flat bread, typical of Sardinia (Italy). The market of this food product has a large growth potential, and its industry is experiencing a revolution, characterized by digitalization and automation. To monitor the quality of this food product at different manufacturing stages, microwave sensors and devices could be a cost-effective solution. In this framework, knowledge of the microwave response of Carasau dough is required. Thus far, the analysis of the microwave response of Carasau doughs through dielectric spectroscopy has been limited to the dynamics of fermentation. In this work, we aim to perform complex dielectric permittivity measurements up to 8.5 GHz, investigating and modeling the role of water amount, salt and yeast concentrations on the spectra of this food product. A third-order Cole–Cole model was used to interpret the microwave response of the different samples, resulting in a maximum error of 1.58% and 1.60% for the real and imaginary parts of permittivity, respectively. Thermogravimetric analysis was also performed to support the microwave spectroscopy investigation. We found that dielectric properties of Carasau bread doughs strongly depend on the water content. The analysis highlighted that an increase in water quantity tends to increase the bounded water fraction at the expense of the free water fraction. In particular, the free water amount in the dough is not related to the broadening parameter of the second pole, whereas the bound water weight fraction is more evident in the and parameters. An increase in electrical conductivity was observed for increasing water content. The microwave spectrum of the real part of the complex permittivity is slightly affected by composition, while large variation in the imaginary part of the complex dielectric permittivity can be identified, especially for frequencies below 4 GHz. The methodology and data proposed and reported in this work can be used to design a microwave sensor for retrieving the composition of Carasau bread doughs through their dielectric signature.

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Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies

Cited by 8 publications

References 57 publications

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities

Micronutrient retention in high oleic palm oil: effect of refining technique

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

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