Performance and fatty acid profiling of interesterified trans free bakery shortening in short dough biscuits.
作者： Chanu Handa , Sangeeta Goomer , Anupa Siddhu
DOI: 10.1111/J.1365-2621.2010.02222.X
关键词: Trans free 、 Cereal product 、 Chemistry 、 Fatty acid 、 Trans fat 、 Saturated fat 、 Interesterified fat 、 Food science 、 Polyunsaturated fat
摘要: Summary Short dough biscuits were prepared using interesterified trans free bakery shortening (IETFS). Hydrogenated (HS) based as a control. The diameter, height and spread ratio determined. Biscuits analysed up to 8 months for hardness, moisture acidity of the extracted fat. IETFS significantly (P < 0.05) less hard, had higher rated on all sensory attributes. Their overall acceptability score nine point hedonic scale was 8.2 ± 0.8 compared 7.3 ± 0.7 control biscuits. fatty acid fraction was: saturated fat, 51.6%; 14.5%; monounsaturated 28.0%; polyunsaturated 5.9% that IE 54.8%; 0.6%; 38.1%; 6.5%. found be appropriate an alternate hydrogenated shortening, providing both functionality nutritive advantage in
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