Assessing the effect of zero-trans shortenings on the physicochemical and functional properties in rice cookies

Abstract

The aim of this study was to investigate the physicochemical and sensory properties of rice cookies prepared from zero trans shortenings. The shortenings were prepared from Ardeh oil and Palm stearin blends a ratios of 50:50 and 60:40 (%weight) by chemical interestification and then the cookies were made from them compared with a sample prepared from the commercial shortening (c-sh) available on the market. The fatty acids profile, slip melting point, solid fat content and chemical properties (peroxide value and free fatty acids) were determined in shortenings. The textural (hardness, adhesiveness) and rheological characteristics of shortenings were determined using texture analyzer and rheometer, respectively. Ardeh oil due to its high unsaturated fatty acid content [oleic (39.48%) and linoleic acids (42.31%)], and natural antioxidants such as Tocopherols (507 mg/kg) as well as good aroma and taste improved the physicochemical and functional properties of shortenings. Textural characteristics (hardness, fracturability) during storage and sensory attributes (texture, flavor and overall sensorial acceptance) as well as chemical properties (peroxide value, pH) of cookies prepared from zero-trans blends (0.2–0.3% trans acids) were better than those of a commercial shortening (4.74%trans fatty acids). Thus, it can be concluded that the produced shortenings used in rice cookies improved the product quality, also due to low levels of saturated fatty acids and zero trans fats, thus it has a potential to improve well-being.