Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats

Culeţu, Alina; Ionescu, Valentin; Todasca, Maria-Cristina; Duță, Denisa Eglantina

doi:10.1007/s10068-019-00720-7

Cited by 6 publications

(5 citation statements)

References 24 publications

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“…In all cookie samples, palmitic (C16:0), cis -oleic acid (C18:1c), and cis -linoleic acid (C18:2c LA) were the most abundant fatty acids. A similar trend was obtained in another study [ 30 ], where oat-based gluten-free cookies with different types of fat were examined. According to WHO/FAO, a balanced diet should be characterized by a PUFA/SFA ratio higher than 0.4 [ 31 ].…”

Section: Resultssupporting

confidence: 84%

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

Tomić

Škrobot

Dapčević‐Hadnađev

et al. 2022

Gels

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Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study could be labeled as “a source of iron and potassium”, while those with chia seed hydrogel and cocoa powder could bear the additional claim “high in zinc and magnesium”. Fat replacement with chia seed hydrogel resulted in a more favorable fatty acid composition with a PUFA/SFA ratio over 0.40 and nonsignificant changes in the cookies’ hardness, weight, eccentricity, and specific volume, indicating that the chia seed hydrogel addition did not disturb the cookie structure and texture. The results of the sensory analysis confirmed that it is possible to apply chia seed hydrogel to produce reduced-fat cookies with sensory properties comparable to their full-fat counterpart and available commercial samples, and they are more appealing than commercial reduced-fat gluten-free cookies.

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Section: Resultssupporting

confidence: 84%

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

Tomić

Škrobot

Dapčević‐Hadnađev

et al. 2022

Gels

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“…Cookies were prepared following the method described by an earlier study (Culetu et al , 2019). Briefly, fat (270 g), white sugar (220 g) and whole egg (420 g) were blended in a planetary mixer (FIMAR IP10F, Rimini, Italy) for 5 min.…”

Section: Methodsmentioning

confidence: 99%

“…The fatty acid composition of fat samples was determined after converting fatty acids into corresponding fatty acid methyl esters (FAME) through transmethylation based on ISO 12966-2 (2017) and as described by Culetu et al (2019). Briefly, the assay of FAME was carried out with a Perkin Elmer-Clarus 500 gas chromatography equipped with flame ionisation detector (FID).…”

Section: Fatty Acid Compositions Of Fatsmentioning

confidence: 99%

Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie

Culeţu

Stoica-Guzun

Duță

2020

Int J of Food Sci Tech

Self Cite

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This study investigated the effect of six fats (margarine, butter, lard-LAR, refined palm oil-RPO, refined palm oil with stearin-RPOS, hydrogenated palm oil-HPO) with different solid fat content (SFC) on gluten-free oat dough and cookie properties. RPOS and HPO had the highest SFC. RPO dough was the softest, whereas HPO was the hardest one. Dough hardness was correlated with SFC (r = 0.87). Dough stickiness was positively correlated with dough hardness (r = 0.92). Dough hardness influenced the breaking force of the cookies (r = 0.79). HPO were the hardest cookies. Oscillatory test revealed that HPO dough was the stiffest as well as presented a higher rigidity compared to the other samples as showed by the creep tests. LAR cookies were the darkest, while HPO were the lightest. SFC of fats is the most important composition parameter which influences thermal, textural and rheological properties of the oat dough.

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“…Culetu et al [67] found different fatty acid behaviour during storage in oat-based gluten-free cookies prepared with different fats, such as butter, margarine, lard, palm oil refined palm oil and hydrogenated palm oil. They found a decreasing trend for SFAs for lard and in refined palm oil in stearin cookies, consistent with our SFA results, while at the same time they found a decreasing trend for MUFAs, with the exception of the hydrogenated palm oil cookies, in substantial agreement with our findings.…”

Section: Famesmentioning

confidence: 99%

Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits

Giuffré

Caracciolo

Capocasale

et al. 2022

Foods

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Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly saturated fatty acids. The aim of this study was to evaluate the shelf-life and physicochemical properties of biscuits and of the fats contained in original recipe Italian Cantuccini biscuits (50% cow’s butter and 50% margarine). Additionally, the sensory properties of the biscuits were evaluated, including their colour, appearance, taste, flavour, texture and overall acceptability. At the same time, the fat composition of the original recipe was also modified to contain 30% cow’s butter and 70% extra virgin olive oil, in order to replace an aliquot of the saturated fatty acid content with unsaturated fatty acids, in particular with one monounsaturated fatty acid, oleic acid. Colour (CIELab), water activity, relative humidity, hardness and fracturability analyses were conducted on Cantuccini biscuits. Colour (CIELab), free acidity, spectrophotometric characteristics, DPPH assay and fatty acid methyl ester (FAMEs) analyses were conducted on the fat extracted from Cantuccini biscuits prepared from both the original and modified recipes.

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Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats

Cited by 6 publications

References 24 publications

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie

Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits

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