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Effects of interesterified palm and cottonseed oil blends on cake quality.

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Title: Effects of interesterified palm and cottonseed oil blends on cake quality.
Authors: Dogan, Ismail S.1 isdogan@yyu.edu.tr, Javidipour, Issa1, Akan, Taşkın1
Source: International Journal of Food Science & Technology. Feb2007, Vol. 42 Issue 2, p157-164. 8p. 6 Charts, 3 Graphs.
Subjects: Cake, Cottonseed oil, Palm oil, Edible fats & oils, Baked products
Abstract: Cake is one of the most loved bakery products. Formula constituents affect cake quality. Especially, fat in the formula alters internal and external attributes, shelf-life and nutritional value of the cake. The type of fat is important for conscious consumers for health reason. Chemically interesterified palm ( in-es PO) and cottonseed oils ( in-es CO) were used instead of hydrogenated cake shortening (HS) in this study. The layer cakes were prepared according to modified American Association of Cereal Chemists Method. Physical characteristics such as batter density and consistency, cake volume, crust and crumb properties and sensory attributes such as moistness, flavour, mouth-feel of cake samples prepared with chemically interesterified ( in-es) and non-interesterified palm and cottonseed oil (non- in-es) blends at 0, 25, 50 and 100 (wt%) levels were compared with that of the layer cake prepared with HS. The total trans fatty acid (TFA) content of regular cake shortening was high (14.38%). The experimental shortenings have zero TFA. An increase in the level of CO in the interesterified and non-interesterified blends lowered the solid fat content, thus increasing batter density and fluidity. Favourable cakes close to the standard cake have been made by using in-es (PO:CO) at the ratio of 75:25 and 50:50 (wt%) without any significantly adverse change in sensorial properties. The results indicated that interesterification can be successfully applied in cake shortening production, resulting in decrease in the consumption of TFA. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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PubTypeId: academicJournal
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Items – Name: Title
  Label: Title
  Group: Ti
  Data: Effects of interesterified palm and cottonseed oil blends on cake quality.
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  Data: <searchLink fieldCode="AR" term="%22Dogan%2C+Ismail+S%2E%22">Dogan, Ismail S.</searchLink><relatesTo>1</relatesTo><i> isdogan@yyu.edu.tr</i><br /><searchLink fieldCode="AR" term="%22Javidipour%2C+Issa%22">Javidipour, Issa</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Akan%2C+Taşkın%22">Akan, Taşkın</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Feb2007, Vol. 42 Issue 2, p157-164. 8p. 6 Charts, 3 Graphs.
– Name: Subject
  Label: Subjects
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  Data: <searchLink fieldCode="DE" term="%22Cake%22">Cake</searchLink><br /><searchLink fieldCode="DE" term="%22Cottonseed+oil%22">Cottonseed oil</searchLink><br /><searchLink fieldCode="DE" term="%22Palm+oil%22">Palm oil</searchLink><br /><searchLink fieldCode="DE" term="%22Edible+fats+%26+oils%22">Edible fats & oils</searchLink><br /><searchLink fieldCode="DE" term="%22Baked+products%22">Baked products</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Cake is one of the most loved bakery products. Formula constituents affect cake quality. Especially, fat in the formula alters internal and external attributes, shelf-life and nutritional value of the cake. The type of fat is important for conscious consumers for health reason. Chemically interesterified palm ( in-es PO) and cottonseed oils ( in-es CO) were used instead of hydrogenated cake shortening (HS) in this study. The layer cakes were prepared according to modified American Association of Cereal Chemists Method. Physical characteristics such as batter density and consistency, cake volume, crust and crumb properties and sensory attributes such as moistness, flavour, mouth-feel of cake samples prepared with chemically interesterified ( in-es) and non-interesterified palm and cottonseed oil (non- in-es) blends at 0, 25, 50 and 100 (wt%) levels were compared with that of the layer cake prepared with HS. The total trans fatty acid (TFA) content of regular cake shortening was high (14.38%). The experimental shortenings have zero TFA. An increase in the level of CO in the interesterified and non-interesterified blends lowered the solid fat content, thus increasing batter density and fluidity. Favourable cakes close to the standard cake have been made by using in-es (PO:CO) at the ratio of 75:25 and 50:50 (wt%) without any significantly adverse change in sensorial properties. The results indicated that interesterification can be successfully applied in cake shortening production, resulting in decrease in the consumption of TFA. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/j.1365-2621.2006.01178.x
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      – Code: eng
        Text: English
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        PageCount: 8
        StartPage: 157
    Subjects:
      – SubjectFull: Cake
        Type: general
      – SubjectFull: Cottonseed oil
        Type: general
      – SubjectFull: Palm oil
        Type: general
      – SubjectFull: Edible fats & oils
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      – SubjectFull: Baked products
        Type: general
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      – TitleFull: Effects of interesterified palm and cottonseed oil blends on cake quality.
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            NameFull: Dogan, Ismail S.
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            NameFull: Javidipour, Issa
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            NameFull: Akan, Taşkın
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              Text: Feb2007
              Type: published
              Y: 2007
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