School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Food Res Int. 2022 Dec;162(Pt B):112055. doi: 10.1016/j.foodres.2022.112055. Epub 2022 Oct 20.
Diacylglycerol (DAG) is commonly known as one of the precursors for 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) formation. Besides, 3-MCPDE and GE are heat-induced contaminants which can be formed in fat-containing baked products during the baking process. This study attempted to replace the conventional palm-based shortening (SH) with a healthier fat, namely soybean oil-based diacylglycerol stearin (SDAG) in producing biscuits. The effects of different baking temperatures (200, 210 and 220 °C) and SDAG:SH fat blend ratios (0:100, 60:40 (D64S), 80:20 (D82S), 100:0, w/w) towards the biscuits' physical properties were evaluated. Moreover, the oxidative stability, 3-MCPDPE and GE formation in the fats extracted from the biscuits were also investigated. SDAG-produced biscuit showed slight reductions in the spread ratio compared to the SH-produced biscuit. The elevated baking temperatures resulted in biscuits with increased hardness and low moisture content. Pure SDAG and the other fat blends exhibited significant (p < 0.05) poorer oxidative stability than SH. However, D64S was found to be more oxidative stable compared to SDAG and D82S. The D64S fat blend exhibited the lowest 3-MCPDE and GE formation rates among all fat samples with the increasing baking temperatures. Furthermore, the amount of 3-MCPDE and GE detected in the fats extracted from the biscuits baked at highest temperature (220 °C) were still within the safety limit. In overall, better quality biscuits were produced when lower baking temperature (200 °C) was used as all biscuits baked with different fats showed similar textural properties (hardness and cohesiveness), higher oxidative stability and lower formation of 3-MCPDE and GE compared to biscuits baked at higher temperatures. The findings justified the potential of D64S fat blend in replacing the conventional SH in producing healthier biscuits.
二酰基甘油（DAG）通常被认为是 3-单氯-1,2-丙二醇酯（3-MCPDE）和缩水甘油酯（GE）形成的前体之一。此外，3-MCPDE 和 GE 是热诱导的污染物，可在烘焙过程中含脂肪的烘焙产品中形成。本研究试图用更健康的脂肪，即大豆油基二酰基甘油硬脂精（SDAG）代替传统的棕榈基起酥油（SH）来生产饼干。研究了不同烘焙温度（200、210 和 220°C）和 SDAG:SH 脂肪混合物比例（0:100、60:40（D64S）、80:20（D82S）、100:0，w/w）对饼干物理性质的影响。此外，还研究了从饼干中提取的脂肪的氧化稳定性、3-MCPDPE 和 GE 的形成。与 SH 生产的饼干相比，SDAG 生产的饼干的延展率略有降低。升高的烘焙温度导致饼干的硬度增加和水分含量降低。纯 SDAG 和其他脂肪混合物的氧化稳定性明显（p<0.05）低于 SH。然而，与 SDAG 和 D82S 相比，D64S 被发现具有更好的氧化稳定性。在所有脂肪样品中，D64S 脂肪混合物在升高的烘焙温度下表现出最低的 3-MCPDE 和 GE 形成率。此外，在最高温度（220°C）下烘焙的饼干中提取的脂肪中检测到的 3-MCPDE 和 GE 量仍在安全范围内。总的来说，当使用较低的烘焙温度（200°C）时，可以生产出质量更好的饼干，因为用不同脂肪烘焙的所有饼干都表现出相似的质地特性（硬度和内聚性）、更高的氧化稳定性和更低的 3-MCPDE 和 GE 形成率，而不是在较高温度下烘焙的饼干。研究结果证明了 D64S 脂肪混合物在生产更健康饼干方面替代传统 SH 的潜力。
