Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

Abstract

Four vegetable fat blends (FBs) with low transfatty acid (TFA ≤ 0.6 %) content with various ratios of palm stearin (PS) and rapeseed oil (RO) were characterised and examined for their application in puff pastry production. The amount of PS decreased from FB1 to FB4 and simultaneously the RO content increased. A range of analytical methods were used to characterise the FBs, including solid fat content (SFC), differential scanning calorimetry (DSC), cone penetrometry and rheological measurements. The internal and external structural quality parameters of baked puff pastry were investigated using texture analyser equipped with an Extended Craft Knife (ECK), VolScan and C-Cell image system. Puff pastry containing FB1 and FB2 achieved excellent baking results for full fat and fat-reduced puff pastry; hence these FBs contained adequate shortening properties. A fat reduction by 40 % using FB2 and a reduction of saturated fatty acids (SAFA) by 49 %, compared to the control, did not lead to adverse effects in lift and specific volume. The higher amount of RO and the lower SAFA content compared to FB1 coupled with the satisfying baking results makes FB2 the fat of choice in this study. FB3 and FB4 were found to be unsuitable for puff pastry production because of their melting behaviour.

Physicochemical Properties of Palm Oil‐Based Puff Pastry Model Margarines Related to Their Baking Performance in Long‐Term Storage

“…In another research, blends of palm stearin and rapeseed oil were used to prepare puff pastries but only textural and melting properties of the fats were measured while no information about the TAG composition or other physicochemical properties was provided. [ 12 ]…”

“…[9] The availability and multi-functional properties of palm oil make it a valuable candidate to use in puff pastry margarine, as revealed in extensive studies. [1,[10][11][12] Unfortunately, palm oilbased margarines suffer from postcrystallization problems, such as hardness increase and graininess. [13,14] Graininess is manifested by the presence of large crystal aggregates in the polymorphic form, which often results in undesired consistency modifications.…”

“…In another research, blends of palm stearin and rapeseed oil were used to prepare puff pastries but only textural and melting properties of the fats were measured while no information about the TAG composition or other physicochemical properties was provided. [12] In the present work, an extensive investigation regarding the potential link between TAG composition, micro and macro-scale properties of the fat crystal network, and the baking performance of palm oil-based puff pastry margarine is proposed. In particular, the influence of the main palm oil TAG (PPP, POP, PPO, POO) was investigated during a storage period of 6 months.…”

Processing and Palm Oil-Based Food Product Development Opportunities In Indonesia

“…Campuran palm stearin dan rapeseed oil dapat menghasilkan puff pastry shortening berkadar asam lemak trans rendah. Campuran tersebut memiliki asam palmitat (35,6%), asam stearat (3,6%), asam oleat (41,9%), asam linoleat (12,1%), asam linolenat (4,1%) dengan total asam lemak trans 0,6% dan asam lemak jenuh dan tak jenuh masing-masing 40,9 dan 58,5% (Silow et al 2016). Campuran palm stearin dan high oleic safflower oil 50:50 juga menghasilkan produk shortening berbentuk kristal polimorfik, bebas lemak trans, kaya omega 3 dan omega 6 (Buitimea-Cantúa et al 2017).…”

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

“…In this regard, it is important to note that both the composition (types and proportion of oils/fats and emulsifiers/organogelators) and the processing conditions of this type of margarine (mainly emulsification temperature and time, and cooling rate) determine the final quality of the margarines and, therefore, of the PP. Silow et al [ 10 ] studied the impact of fat/oil blends with different amounts of TFA on the quality of conventional and reduced-fat PP, concluding that the blend with the highest proportion of TFA was the most suitable for PP products, presenting satisfying baking results. In addition, Lupi et al [ 3 , 11 ] optimized the formulation of water-in-olive oil emulsions (olive oil and cocoa butter mixtures) structured with different proportions of an organogelator agent (Myverol 18–04 K, mainly composed of MG) to obtain PP.…”