Dinc, SalihaJavidipour, IssaOzbas, Ozen OzboyTekin, Aziz2025-05-102025-05-1020140022-11550975-840210.1007/s13197-011-0506-x2-s2.0-84897622645https://doi.org/10.1007/s13197-011-0506-xhttps://hdl.handle.net/20.500.14720/16358Dinc, Saliha/0000-0003-2485-8434The 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.eninfo:eu-repo/semantics/openAccessInteresterified FatHydrogenated FatTrans Fatty AcidShorteningCookieArticle512Q2Q136537024493897WOS:000330979000020