Utilization of Zero-Trans Non-Interesterified and Interesterified Shortenings in Cookie Production
| dc.authorid | Dinc, Saliha/0000-0003-2485-8434 | |
| dc.authorscopusid | 56099898500 | |
| dc.authorscopusid | 6505837819 | |
| dc.authorscopusid | 6508121746 | |
| dc.authorscopusid | 7007059736 | |
| dc.authorwosid | Di̇nç, Sali̇ha/Agm-2685-2022 | |
| dc.authorwosid | Ozboyozbas, Ozen/Lzg-7146-2025 | |
| dc.authorwosid | Tekin, Aziz/Aah-5374-2020 | |
| dc.authorwosid | Javidipour, Issa/Abg-6466-2021 | |
| dc.contributor.author | Dinc, Saliha | |
| dc.contributor.author | Javidipour, Issa | |
| dc.contributor.author | Ozbas, Ozen Ozboy | |
| dc.contributor.author | Tekin, Aziz | |
| dc.date.accessioned | 2025-05-10T17:45:27Z | |
| dc.date.available | 2025-05-10T17:45:27Z | |
| dc.date.issued | 2014 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Dinc, Saliha] Selcuk Univ, Cumra Vocat High Sch, TR-42500 Konya, Turkey; [Javidipour, Issa] Yuzuncu Yil Univ, Dept Food Engn, TR-65080 Van, Turkey; [Ozbas, Ozen Ozboy] Aksaray Univ, Aksaray Vocat Sch, TR-68100 Aksaray, Turkey; [Tekin, Aziz] Ankara Univ, Dept Food Engn, TR-06110 Ankara, Turkey | en_US |
| dc.description | Dinc, Saliha/0000-0003-2485-8434 | en_US |
| dc.description.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. | en_US |
| dc.description.sponsorship | Hacettepe University Research Fund [98 02 602 003] | en_US |
| dc.description.sponsorship | This study was supported by Hacettepe University Research Fund (98 02 602 003). We thank Ulker Group and Etsun Inc. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1007/s13197-011-0506-x | |
| dc.identifier.endpage | 370 | en_US |
| dc.identifier.issn | 0022-1155 | |
| dc.identifier.issn | 0975-8402 | |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.pmid | 24493897 | |
| dc.identifier.scopus | 2-s2.0-84897622645 | |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.startpage | 365 | en_US |
| dc.identifier.uri | https://doi.org/10.1007/s13197-011-0506-x | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/16358 | |
| dc.identifier.volume | 51 | en_US |
| dc.identifier.wos | WOS:000330979000020 | |
| dc.identifier.wosquality | Q2 | |
| dc.language.iso | en | en_US |
| dc.publisher | Springer india | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Interesterified Fat | en_US |
| dc.subject | Hydrogenated Fat | en_US |
| dc.subject | Trans Fatty Acid | en_US |
| dc.subject | Shortening | en_US |
| dc.subject | Cookie | en_US |
| dc.title | Utilization of Zero-Trans Non-Interesterified and Interesterified Shortenings in Cookie Production | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication |