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Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters.酯交换植物油和甜菜纤维对法兰克福香肠品质的影响。
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饼干生产中零反式非酯化和酯化起酥油的应用。

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

机构信息

Çumra Vocational High School, Selçuk University, Konya, 42500 Turkey.

Food Engineering Department, Yüzüncü Yil University, Van, 65080 Turkey.

出版信息

J Food Sci Technol. 2014 Feb;51(2):365-70. doi: 10.1007/s13197-011-0506-x. Epub 2011 Sep 2.

DOI:10.1007/s13197-011-0506-x
PMID:24493897
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3907647/
Abstract

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.

摘要

研究了零反式化学酯交换（in-es）和非酯交换（non-in-es）棉籽油（CO）、榛子油（HO）和橄榄油（OO）及其与棕榈油（PO）的混合物（25%、50%和 75%）在曲奇生产中的效果。所有实验性起酥油均不含反式脂肪酸（TFA），而普通起酥油含有 14.20%的 TFA。CO 加入 PO 中会大大增加亚油酸的含量，而 HO 和 OO 比例的增加会增加油酸的含量。一些实验性起酥油的零 TFA 和较低的饱和/不饱和脂肪酸比例（SFA/UFA）表明，用这些实验性起酥油生产的曲奇具有重要的营养特性。in-es 起酥油制成的曲奇的扩展比和 L Hunter 颜色显著高于添加了 non-in-es 起酥油的曲奇（p<0.05）。可以得出结论，化学酯交换是生产零 TFA 曲奇起酥油的一种有前途的方法。