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Issa Javidipour - One of the best experts on this subject based on the ideXlab platform.
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utilization of zero trans non interesterified and interesterified Shortenings in cookie production
Journal of Food Science and Technology-mysore, 2014Co-Authors: Saliha Dinc, Issa Javidipour, Ozen Ozboy Ozbas, Aziz TekinAbstract: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.
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effects of zero trans interesterified and non interesterified Shortenings and brewer s spent grain on cookie quality
Journal of Food Lipids, 2009Co-Authors: Serpil Ozturk, Issa Javidipour, Ozen Ozboy Ozbas, Hamit KokselAbstract:The effects of non-interesterified (non-in-es) and chemically interesterified (in-es) cottonseed oil (CO), palm oil (PO) and CO : PO blend (1:1, weight basis) and brewer's spent grain (BSG) on quality of cookies were studied. Incorporation of non-in-es and in-es CO and CO : PO blend improved the nutritional value of the cookies by altering the fatty acid composition. The experimental Shortenings had zero-trans fatty acids (TFA) and considerably higher linoleic acid contents than hydrogenated shortening (HS). in-es PO and CO : PO blend samples had lower solid fat content than their non-in-es counterparts and this resulted in higher spread ratios in in-es incorporated cookies. As expected, addition of BSG significantly increased (P < 0.05) the total dietary fiber (TDF) content of cookies. Cookies with modified fatty acid composition and 4.4-fold higher TDF have been produced by using non-in-es and in-es CO and CO : PO with 15% BSG, without significant adverse effects on sensory properties. PRACTICAL APPLICATIONS Hydrogenated Shortenings (HSs) are the most important source of fat in cookies and might have high proportions of trans fatty acids (TFAs). A high intake of TFA is associated with increased risk of coronary heart disease and the intake should be reduced to minimize health risks. In this work, the production of zero-trans interesterified and non-interesterified Shortenings and their utilization in high-fiber cookies were investigated. The results indicated that some of the experimental in-es and non-in-es Shortenings and 15% brewer's spent grain could be used for production of cookies with zero TFA and higher unsaturated fatty acids and total dietary fiber contents without detrimentally affecting their sensory properties. The in-es shortening incorporated cookies had higher spread ratios and color values than their non-in-es counterparts.
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Effects of interesterified palm and cottonseed oil blends on cake quality
International Journal of Food Science and Technology, 2007Co-Authors: Ismail S. Dogan, Issa Javidipour, Taşkin AkanAbstract:Cake is one of the most loved bakery products. Formula constituents affect cake quality. Especially, fat in the formula alters internal and external attributes, shelf-life and nutritional value of the cake. The type of fat is important for conscious consumers for health reason. Chemically interesterified palm (in-es PO) and cottonseed oils (in-es CO) were used instead of hydrogenated cake shortening (HS) in this study. The layer cakes were prepared according to modified American Association of Cereal Chemists Method. Physical characteristics such as batter density and consistency, cake volume, crust and crumb properties and sensory attributes such as moistness, flavour, mouth-feel of cake samples prepared with chemically interesterified (in-es) and non-interesterified palm and cottonseed oil (non-in-es) blends at 0, 25, 50 and 100 (wt%) levels were compared with that of the layer cake prepared with HS. The total trans fatty acid (TFA) content of regular cake shortening was high (14.38%). The experimental Shortenings have zero TFA. An increase in the level of CO in the interesterified and non-interesterified blends lowered the solid fat content, thus increasing batter density and fluidity. Favourable cakes close to the standard cake have been made by using in-es (PO:CO) at the ratio of 75:25 and 50:50 (wt%) without any significantly adverse change in sensorial properties. The results indicated that interesterification can be successfully applied in cake shortening production, resulting in decrease in the consumption of TFA.
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original article effects of interesterified palm and cottonseed oil blends on cake quality
2007Co-Authors: Ismail S. Dogan, Issa JavidipourAbstract:Summary Cake is one of the most loved bakery products. Formula constituents affect cake quality. Especially, fat inthe formula alters internal and external attributes, shelf-life and nutritional value of the cake. The type of fatis important for conscious consumers for health reason. Chemically interesterified palm (in-es PO) andcottonseed oils (in-es CO) were used instead of hydrogenated cake shortening (HS) in this study. The layercakes were prepared according to modified American Association of Cereal Chemists Method. Physicalcharacteristics such as batter density and consistency, cake volume, crust and crumb properties and sensoryattributes such as moistness, flavour, mouth-feel of cake samples prepared with chemically interesterified(in-es) and non-interesterified palm and cottonseed oil (non-in-es) blends at 0, 25, 50 and 100 (wt%) levelswere compared with that of the layer cake prepared with HS. The total trans fatty acid (TFA) content ofregular cake shortening was high (14.38%). The experimental Shortenings have zero TFA. An increase in thelevel of CO in the interesterified and non-interesterified blends lowered the solid fat content, thus increasingbatter density and fluidity. Favourable cakes close to the standard cake have been made by using in-es(PO:CO) at the ratio of 75:25 and 50:50 (wt%) without any significantly adverse change in sensorialproperties. The results indicated that interesterification can be successfully applied in cake shorteningproduction, resulting in decrease in the consumption of TFA.Keywords
Koen Dewettinck - One of the best experts on this subject based on the ideXlab platform.
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physical compatibility between wax esters and triglycerides in hybrid Shortenings and margarines prepared in rice bran oil
Journal of the Science of Food and Agriculture, 2018Co-Authors: Sabine Danthine, Chi Diem Doan, Iris Tavernier, Tom Rimaux, Koen DewettinckAbstract:BACKGROUND Wax esters contribute to the transformation of liquid oils into solid-like oleogel systems, which can act as alternatives for trans- and/or saturated fats in food products. The use of solely waxes reduces the solid content, consistency and sensory quality in the final products. Therefore, a combination of sunflower wax and palm fat in rice bran oil was created to accomplish the hybrid low-saturated Shortenings and margarines with a compatible structure and lower amounts of saturated fats. RESULTS During cooling of the hybrid Shortenings, sunflower wax crystallized first and acted as nucleation sites for the crystallization of palm fat. At 5°C, a mixture of different crystal morphologies (α, β’, and β crystals) existed in the hybrid shortening. In margarine processing, the hybrid samples were subjected to a simultaneous cooling-emulsification, in which sunflower wax crystallized first at the interface and adsorbed onto the water droplets. Based on the hardness measurements, the maximum amount of palm fat replaceable by 1.0 %wt sunflower wax was up to 40% in Shortenings and 25% in margarines. A higher amount of sunflower wax (2.5 %wt) reduced up to 40% of saturated fats in the hybrid emulsions. CONCLUSION The addition of 1.0 %wt sunflower wax enhanced the solid content and network strength of hybrid palm-based Shortenings. Sunflower wax helped stabilizing the water droplets inside the wax-based crystalline network without flocculation during shear-cooling. This research provides fundamental insight into the structuring of hybrid systems containing waxes, which could be interesting to produce low-saturated fat products in food industry.
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Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties
Consejo Superior de Investigaciones Científicas, 2017Co-Authors: A.m. N. Yanty, Koen Dewettinck, F. Van Bockstaele, M.n. J. Marikkar, M. S. Miskandar, Bangun NusantoroAbstract:A study was carried out to determine the compatibility of three plant-based shortening mixtures to lard shortening (LD) in terms of microstructure, polymorphic forms, and textural properties. The Shortenings of binary, ternary, and quaternary fat mixtures were prepared according to a standard procedure by blending mee fat (MF) with palm stearin (PS) in a 99:1 (w/w) ratio; avocado fat (Avo) with PS and cocoa butter (CB) in a 84:7:9 (w/w) ratio; palm oil (PO) with PS, soybean oil (SBO) and CB in a 38:5:52:5 (w/w) ratio, respectively. The triacylglycerol composition, polymorphic forms, crystal morphology, and textural properties of the shortening were evaluated. This study found that all three plant-based Shortenings and LD shortening were similar with respect to their consistency, hardness and compression and adhesiveness values. However, all plant-based shortening was found to be dissimilar to LD shortening with respect to microstructure
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CLA-Rich Soy Oil Shortening Production and Characterization
Journal of the American Oil Chemists' Society, 2015Co-Authors: Sarah Mayfield, Koen Dewettinck, Andrew Proctor, Sara E. Shinn, Ashok R. PatelAbstract:Conjugated linoleic acid-rich soy oil (CLARSO) has been shown to have numerous health benefits, including anti-obesity and anti-carcinogenic properties. This oil was previously used to produce CLA-rich margarine that showed physical characteristics similar to commercially available margarine. The objective of this study was to produce CLA-rich shortening and analyze its physical properties relative to commercially available Shortenings and soy oil control Shortenings. The Shortenings were prepared and their rheology, thermal behavior, and solid fat content (SFC) were determined and compared to the commercial samples. The CLA-rich shortening samples showed similar rheological properties to the commercial samples and showed a better consistency (more solid-like behavior) compared to the soy oil control samples. In addition, the CLA-rich Shortenings also have a higher SFC (% SFC) as well as higher latent heat of crystallization and melting than the soy oil controls indicating a comparatively higher crystalline fraction. Thus, CLARSO produced firmer Shortenings than did conventional soy oil by interacting with the crystallizing stearin fraction and consequently increasing the crystalline mass fraction without significantly altering the microstructure kinetics of solid fat crystallization.
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Properties of sugar-snap cookies as influenced by lauric-based Shortenings.
Journal of Cereal Science, 2013Co-Authors: Lorena Susana Sciarini, F. Van Bockstaele, Bangun Nusantoro, Gabriela T. Pérez, Koen DewettinckAbstract:Abstract The objective of this work was to assess the effect of different lauric-based Shortenings with varying solid fat content (SFC) on sugar-snap cookie dough properties and cookie quality. Shortenings were produced by blending high oleic sunflower oil, palm kernel oil and palm stearin in different ratios, obtaining Shortenings with different SFCs. It was observed that the SFC of the shortening largely influences the rheological properties of the cookie dough. At small deformations, fat crystals add elasticity to the dough; while at large deformations, fat-structure is disrupted, and it does not contribute to dough hardness. Fats with intermediate SFCs decrease dough resistance due to an enhanced shortening ability. Nevertheless, this effect is only obtained when shortening is homogeneously distributed in the dough. The SFC of the shortening influences dough and cookie structure by preventing gluten polymerization which was observed by a decrease in cookie break strength. A prerequisite for this effect is that shortening is finely dispersed in the dough. Good quality cookies were obtained using lauric-based Shortenings, and best results were obtained with SFC between 20 and 25%. Higher SFC (around 45–50%) led to the production of unacceptable sugar-snap cookies.
C. Deroanne - One of the best experts on this subject based on the ideXlab platform.
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Physical and textural characteristics of hydrogenated low‐erucic acid rapeseed oil and low‐erucic acid rapeseed oil blends
Journal of the American Oil Chemists' Society, 2003Co-Authors: Sabine Danthine, C. DeroanneAbstract:Low-erucic acid rapeseed oil (LERO) and hydrogenated low-erucic acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat content, melting curves by DSC, textural properties, and polymorphism. Phase behavior diagrams were constructed from the DSC and X-ray results, and isosolid diagrams were constructed from the NMR results. The mixture of HLERO and LERO displayed a monotectic behavior for all the storage time at 15°C. The aim of this work was to evaluate physical characteristics of binary blends of HLERO and nonydrogenated LERO in order to use only LERO and hardened LERO in bakery Shortenings. The mixture of 60% HLERO and 40% LERO is suitable to use as a plastic shortening. This blend is β tending upon storage at 15°C. It could be used in pie crust applications.
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physical and textural characteristics of hydrogenated low erucic acid rapeseed oil and low erucic acid rapeseed oil blends
Journal of the American Oil Chemists' Society, 2003Co-Authors: Sabine Danthine, C. DeroanneAbstract:Low-erucic acid rapeseed oil (LERO) and hydrogenated low-erucic acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat content, melting curves by DSC, textural properties, and polymorphism. Phase behavior diagrams were constructed from the DSC and X-ray results, and isosolid diagrams were constructed from the NMR results. The mixture of HLERO and LERO displayed a monotectic behavior for all the storage time at 15°C. The aim of this work was to evaluate physical characteristics of binary blends of HLERO and nonydrogenated LERO in order to use only LERO and hardened LERO in bakery Shortenings. The mixture of 60% HLERO and 40% LERO is suitable to use as a plastic shortening. This blend is β tending upon storage at 15°C. It could be used in pie crust applications.
Sabine Danthine - One of the best experts on this subject based on the ideXlab platform.
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physical compatibility between wax esters and triglycerides in hybrid Shortenings and margarines prepared in rice bran oil
Journal of the Science of Food and Agriculture, 2018Co-Authors: Sabine Danthine, Chi Diem Doan, Iris Tavernier, Tom Rimaux, Koen DewettinckAbstract:BACKGROUND Wax esters contribute to the transformation of liquid oils into solid-like oleogel systems, which can act as alternatives for trans- and/or saturated fats in food products. The use of solely waxes reduces the solid content, consistency and sensory quality in the final products. Therefore, a combination of sunflower wax and palm fat in rice bran oil was created to accomplish the hybrid low-saturated Shortenings and margarines with a compatible structure and lower amounts of saturated fats. RESULTS During cooling of the hybrid Shortenings, sunflower wax crystallized first and acted as nucleation sites for the crystallization of palm fat. At 5°C, a mixture of different crystal morphologies (α, β’, and β crystals) existed in the hybrid shortening. In margarine processing, the hybrid samples were subjected to a simultaneous cooling-emulsification, in which sunflower wax crystallized first at the interface and adsorbed onto the water droplets. Based on the hardness measurements, the maximum amount of palm fat replaceable by 1.0 %wt sunflower wax was up to 40% in Shortenings and 25% in margarines. A higher amount of sunflower wax (2.5 %wt) reduced up to 40% of saturated fats in the hybrid emulsions. CONCLUSION The addition of 1.0 %wt sunflower wax enhanced the solid content and network strength of hybrid palm-based Shortenings. Sunflower wax helped stabilizing the water droplets inside the wax-based crystalline network without flocculation during shear-cooling. This research provides fundamental insight into the structuring of hybrid systems containing waxes, which could be interesting to produce low-saturated fat products in food industry.
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Physical and textural characteristics of hydrogenated low‐erucic acid rapeseed oil and low‐erucic acid rapeseed oil blends
Journal of the American Oil Chemists' Society, 2003Co-Authors: Sabine Danthine, C. DeroanneAbstract:Low-erucic acid rapeseed oil (LERO) and hydrogenated low-erucic acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat content, melting curves by DSC, textural properties, and polymorphism. Phase behavior diagrams were constructed from the DSC and X-ray results, and isosolid diagrams were constructed from the NMR results. The mixture of HLERO and LERO displayed a monotectic behavior for all the storage time at 15°C. The aim of this work was to evaluate physical characteristics of binary blends of HLERO and nonydrogenated LERO in order to use only LERO and hardened LERO in bakery Shortenings. The mixture of 60% HLERO and 40% LERO is suitable to use as a plastic shortening. This blend is β tending upon storage at 15°C. It could be used in pie crust applications.
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physical and textural characteristics of hydrogenated low erucic acid rapeseed oil and low erucic acid rapeseed oil blends
Journal of the American Oil Chemists' Society, 2003Co-Authors: Sabine Danthine, C. DeroanneAbstract:Low-erucic acid rapeseed oil (LERO) and hydrogenated low-erucic acid rapeseed oil (HLERO) were blended in binary systems. The blends were then studied for their physical properties such as solid fat content, melting curves by DSC, textural properties, and polymorphism. Phase behavior diagrams were constructed from the DSC and X-ray results, and isosolid diagrams were constructed from the NMR results. The mixture of HLERO and LERO displayed a monotectic behavior for all the storage time at 15°C. The aim of this work was to evaluate physical characteristics of binary blends of HLERO and nonydrogenated LERO in order to use only LERO and hardened LERO in bakery Shortenings. The mixture of 60% HLERO and 40% LERO is suitable to use as a plastic shortening. This blend is β tending upon storage at 15°C. It could be used in pie crust applications.
Aziz Tekin - One of the best experts on this subject based on the ideXlab platform.
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utilization of zero trans non interesterified and interesterified Shortenings in cookie production
Journal of Food Science and Technology-mysore, 2014Co-Authors: Saliha Dinc, Issa Javidipour, Ozen Ozboy Ozbas, Aziz TekinAbstract: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.
