EFFECTS OF ZERO-TRANS INTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY

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dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authorwosidJAVIDIPOUR, Issa/ABG-6466-2021
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosidOzturk, Serpil/AAG-7284-2019
dc.contributor.authorOzturk, Serpil
dc.contributor.authorOzbas, Ozen Ozboy
dc.contributor.authorJavidipour, Issa
dc.contributor.authorKoksel, Hamit
dc.date.accessioned2024-08-04T20:31:17Z
dc.date.available2024-08-04T20:31:17Z
dc.date.issued2009
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipResearch Fund of Hacettepe University [98 02.602.003]en_US
dc.description.sponsorshipAuthors wish to thank the Research Fund of Hacettepe University (no. 98 02.602.003) for the financial support. The authors would also like to thank Anadolu Efes Brewing Co. (Ankara, Turkey) for providing BSG, Ankara Milling Co. (Ankara, Turkey) for donating the soft wheat flour and Novozymes A-S (Istanbul, Turkey) for providing the enzyme samples.en_US
dc.identifier.doi10.1111/j.1745-4522.2009.01148.x
dc.identifier.endpage313en_US
dc.identifier.issn1065-7258
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-68849119985en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage297en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4522.2009.01148.x
dc.identifier.urihttps://hdl.handle.net/11616/94854
dc.identifier.volume16en_US
dc.identifier.wosWOS:000268705500003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Lipidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFatty-Acid-Compositionen_US
dc.subjectSugar-Beet Fiberen_US
dc.subjectDietary Fiberen_US
dc.subjectOxidative Stabilityen_US
dc.subjectChemical Interesterificationen_US
dc.subjectVegetable-Oilsen_US
dc.subjectPalm Oilen_US
dc.subjectCottonseeden_US
dc.subjectExcretionen_US
dc.subjectKernelen_US
dc.titleEFFECTS OF ZERO-TRANS INTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITYen_US
dc.typeArticleen_US

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