Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries

Authors

  • K. Miśkiewicz Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology
  • E. Nebesny Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology
  • J. Rosicka-Kaczmarek Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology
  • G. Budryn Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology
  • W. Krysiak Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology

DOI:

https://doi.org/10.3989/gya.070412

Keywords:

Acid value, Conjugated dienes and trienes, DSC, Peroxide value

Abstract


The results from his study reveal that the type of fat used during the baking of shortbreads had a noticeable influence on the properties of lipid fractions as well as the correlation among these properties (acid value, peroxide value, conjugated dienes and trienes contents). For low-trans fats, the correlation between acid value and peroxide value was inversely proportional; for transcontaining fats this correlation was directly proportional. An increase in air humidity during baking caused a decrease in the melting temperature of the fractions of fats used in the process, compared to fats from pastries baked in dry air. This may be indicative of a product with a high degree of unsaturation in the lipid fraction.

Downloads

Download data is not yet available.

References

Achramowicz B, Korus J. 2007. Potrzeba regulacji zawartoci izomerów trans kwasów tluszczowych w ywnoci. ywno, Nauka, Technologia, Jako. 3, 5-14.

Ali Rehab FM, El Anany AM. 2012. Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during the deep frying process. Grasas Aceites. 63, 455-465. http://dx.doi.org/10.3989/gya.057612

Amrein T, Schobachler B, Escher F, Amado L R. 2004. Acrylamide in gingerbread: critical factors for formation and possible ways for reduction. J. Agric. Food Chem. 52, 4282-4288. http://dx.doi.org/10.1021/jf049648b PMid:15212481

Aro A. 2001. Complexity of issue of dietary trans fatty acids. The Lancet 357, 732. http://dx.doi.org/10.1016/S0140-6736(00)04175-1

Craig-Schmidt MC. 2006. World- wide consumption of trans fatty acids. Atherosclerosis. 7, 1-4. EN ISO 660:1999 +A1:2005

Gloria H, Aguilera JM. 1998. Assessment of the quality of heated oils by differential scanning calorimetry. J. Agric. Food Chem. 46, 1363-1368. http://dx.doi.org/10.1021/jf9703664

Gkmen V, zge CA, Kksel H. 2007. Effects of dough formula and baking conditions on acrylamide and hydroxymethylofurfural formation in cookies. Food Chem. 104, 1136-1142. http://dx.doi.org/10.1016/j.foodchem.2007.01.008

Hu FB, Manson JE, Stampfer MJ, Colditz G, Liu S, Solomon CG, Willet W. C. 2001. Diet, lifestyle, and the risk of type 2 diabets mellitus in women. J. Med. 345, 790-797.

Kreowska-Kuas M. 1993. Badania o jakoci produktów spoywczych. Pastwowe Wydawnictwo Ekonomiczne. Warszawa 79-80.

Manche-Rezzoug Z, Bouvier JM, Allan K, Patras C. 1998. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuit. J. Food Eng. 35, 23-42. http://dx.doi.org/10.1016/S0260-8774(98)00017-X

Marmesat S, Morales A, Velasco J, Ruiz-Méndez MV, Dobarganes MC. 2009. Relationship between changes in peroxide value and conjugated dienes during oxidation of sunflower oils with different degree of unsaturation. Grasas Aceites 60, 155-160. http://dx.doi.org/10.3989/gya.096908

Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willet W. 2006. Trans fatty acids and cardiovascular disease. J. Med. 354, 1601-1613.

O'Brien CM, Chapman D, Neville DP, Keogh MK, Arendt EK. 2003. Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits. Food Res. Int. 36, 215-221. http://dx.doi.org/10.1016/S0963-9969(02)00139-4

Pfeiffer M, Schrezenmeir J. 2006. Impact of trans fatty acids of ruminant origin compared with those from partially hydrogenated vegetable oils on CHD risk. Int. Dairy J. 16, 1383-1388. http://dx.doi.org/10.1016/j.idairyj.2006.06.016

PN-EN ISO 3656:2002 Oleje i tuszcze rolinne oraz zwierzce – Oznaczanie absorbancji w nadfiolecie wyraonej jako ekstynkcja waciwa w wietle UV.

Raziq S, Anwar F, Mahmood Z, Shahid SA, Nadeem R. 2012. Characterization of seed oils from different varieties of watermelon [Citrullus lanatus (Thunb.)] from Pakistan. Grasas Aceites, 63, 365-372. http://dx.doi.org/10.3989/gya.022212

Sudha ML, Srivastava AK, Vetrimani R, Leelavathi K. 2007. Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. J. Food Eng. 80, 922-930. http://dx.doi.org/10.1016/j.jfoodeng.2006.08.006

Tan CP, Che Man YB. 1999. Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils. J. Am. Oil Chem. Soc. 76, 1047-1057.

Zoulias EI, Oreopoulou V, Tzia C. 2002. Textural properties of low-fat cookies containing carbohydrate- or proteinbased fat replacers. J. Food Eng. 55, 337-342. http://dx.doi.org/10.1016/S0260-8774(02)00111-5

Zegarska Z., Borejszo Z. 2001. Trans fatty acid content of some food products in Poland. Food Lipids. 8, 271-279.

Downloads

Published

2013-03-30

How to Cite

1.
Miśkiewicz K, Nebesny E, Rosicka-Kaczmarek J, Budryn G, Krysiak W. Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries. grasasaceites [Internet]. 2013Mar.30 [cited 2021Sep.19];64(1):85-94. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1412

Issue

Section

Research