Animal fat replacement by vegetable oils in formulations of breads with flour mixes

The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The re...

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Autores principales: Osuna, Mariana B., Romero, Ana M., Avallone, Carmen M., Judis, María A., Bértola, Nora Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2018
Materias:
Ciencias Exactas
functional bread
fatty acids
canola oil
olive oil
flour mixes
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/106632
http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5821639&blobtype=pdf
https://link.springer.com/article/10.1007/s13197-017-2888-x
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-106632
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
functional bread
fatty acids
canola oil
olive oil
flour mixes
spellingShingle Ciencias Exactas
functional bread
fatty acids
canola oil
olive oil
flour mixes
Osuna, Mariana B.
Romero, Ana M.
Avallone, Carmen M.
Judis, María A.
Bértola, Nora Cristina
Animal fat replacement by vegetable oils in formulations of breads with flour mixes
topic_facet Ciencias Exactas
functional bread
fatty acids
canola oil
olive oil
flour mixes
description The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance.
format Articulo
Articulo
author Osuna, Mariana B.
Romero, Ana M.
Avallone, Carmen M.
Judis, María A.
Bértola, Nora Cristina
author_facet Osuna, Mariana B.
Romero, Ana M.
Avallone, Carmen M.
Judis, María A.
Bértola, Nora Cristina
author_sort Osuna, Mariana B.
title Animal fat replacement by vegetable oils in formulations of breads with flour mixes
title_short Animal fat replacement by vegetable oils in formulations of breads with flour mixes
title_full Animal fat replacement by vegetable oils in formulations of breads with flour mixes
title_fullStr Animal fat replacement by vegetable oils in formulations of breads with flour mixes
title_full_unstemmed Animal fat replacement by vegetable oils in formulations of breads with flour mixes
title_sort animal fat replacement by vegetable oils in formulations of breads with flour mixes
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/106632
http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5821639&blobtype=pdf
https://link.springer.com/article/10.1007/s13197-017-2888-x
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