No abstract

Turkish-type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm, cottonseed or olive oil (IPO, ICO and IOO, respectively) together with 2% sugar beet fibre (SBF) (<425 lm) was studied in the production of Turkish-type salami. These compounds were used to modify the fatty acid composition and increase the dietary fibre content of the traditional product. Beef fat (10%) was replaced by one of the IVOs at either 60 or 100%. The addition of SBF significantly increased (P < 0.05) the total dietary fibre content and water-holding capacity of salamis. Incorporation of IVOs improved the nutritional content of the product because it altered the fatty acid composition. It was found that total or partial replacement of beef fat by IVOs, as well as the presence of 2% SBF, did not lead to significant changes in appearance, colour, texture, flavour or sensory score. The use of IVO and SBF as fat substitutes could be used to obtain a low fat product with high dietary fibre and a modified fatty acid composition.

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.

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.