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The aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: with low and high content of trans isomers – containing 2.1 g/kg and 511.2 g/kg of fatty acid methyl esters...
The aim of this work was to examine the fatty acids composition, especially trans isomers (TFA), and oxidative stability of frying fats available on the Polish market. The quality of 23 frying shortenings of Polish origin or imported, produced in the years 1997 and 2008, was estimated in the study. Their fatty acid composition was determined with the GC. The fats examined differed substantially in...
The structure of the carbon chain of trans fatty acids (TFAs) is similar to that of the saturated fatty acids (SFA) molecules, which takes effect in higher melting points. There are two major sources of TFAs, those that come from ruminant animals and those that are produced during technological process. Results of numerous studies show that the intake of either saturated or TFAs raises blood levels...
Effects of inuline used as partial fat replacement in cookies containing three different fats were studied. During experiment sensory and instrumental attributes of reference cookies and low fat formulation in which 50% of fat was replaced with inuline were compared. Shortenings used for preparation of cookies differed greatly in saturated fatty acids (SFA) (29.9–57.5%), trans fatty acids (TFA) (0...
The aim of this work was to determine the dependence between the content of fatty acids (especially trans isomers) and chemical changes occurring in fats during baking and storage of shortcakes. The fats containing different fatty acids (trans isomers from 4.1 to 53.2%) were used to bake the cakes. The cakes were baked at 180ºC for 20 min and next stored for 6 weeks. Fat was extracted with the Kates’...
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