Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies
Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hy...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/18/2793 |
| _version_ | 1797488476333015040 |
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| author | Melissa Perez-Santana Gloria B. Cagampang Christopher Nieves Victor Cedeño Andrew J. MacIntosh |
| author_facet | Melissa Perez-Santana Gloria B. Cagampang Christopher Nieves Victor Cedeño Andrew J. MacIntosh |
| author_sort | Melissa Perez-Santana |
| collection | DOAJ |
| description | Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their replacement by unsaturated fats. High oleic palm oil (HOPO) is a novel oil with lower saturated fat and higher oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. Emulsified shortenings with 30% saturated fat containing HOPO, HORO, and TPO were produced. All shortenings resulted in similar onset temperatures of crystallization and melting points through DSC. Mid-melting peaks observed on TPO where absent in HOPO and HORO shortenings, reflected in lower hardness and calculated SFC of HOPO and HORO shortenings vs. TPO shortening. However, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications. |
| first_indexed | 2024-03-10T00:03:46Z |
| format | Article |
| id | doaj.art-e5572d56d66d4014bbafd386de9f555c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T00:03:46Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e5572d56d66d4014bbafd386de9f555c2023-11-23T16:13:18ZengMDPI AGFoods2304-81582022-09-011118279310.3390/foods11182793Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of CookiesMelissa Perez-Santana0Gloria B. Cagampang1Christopher Nieves2Victor Cedeño3Andrew J. MacIntosh4Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USAFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USAFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USAFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USAFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USAQuality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their replacement by unsaturated fats. High oleic palm oil (HOPO) is a novel oil with lower saturated fat and higher oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. Emulsified shortenings with 30% saturated fat containing HOPO, HORO, and TPO were produced. All shortenings resulted in similar onset temperatures of crystallization and melting points through DSC. Mid-melting peaks observed on TPO where absent in HOPO and HORO shortenings, reflected in lower hardness and calculated SFC of HOPO and HORO shortenings vs. TPO shortening. However, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.https://www.mdpi.com/2304-8158/11/18/2793high oleic palm oilshorteningpalm oildifferential scanning calorimetrybakingsolid fat content |
| spellingShingle | Melissa Perez-Santana Gloria B. Cagampang Christopher Nieves Victor Cedeño Andrew J. MacIntosh Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies Foods high oleic palm oil shortening palm oil differential scanning calorimetry baking solid fat content |
| title | Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies |
| title_full | Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies |
| title_fullStr | Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies |
| title_full_unstemmed | Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies |
| title_short | Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies |
| title_sort | use of high oleic palm oils in fluid shortenings and effect on physical properties of cookies |
| topic | high oleic palm oil shortening palm oil differential scanning calorimetry baking solid fat content |
| url | https://www.mdpi.com/2304-8158/11/18/2793 |
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