Volume 15, Issue 3 (12-2019)
J Health Syst Res 2019, 15(3): 231-237 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Bahreini Esfahani T, Fazel M, Esfandiari Z. Effect of Replacement of hydrogenated oil with canola oil on the Trans Fatty Acids amount in Wafer Cream. J Health Syst Res 2019; 15 (3) :231-237
URL: http://hsr.mui.ac.ir/article-1-1085-en.html
URL: http://hsr.mui.ac.ir/article-1-1085-en.html
1- MSc, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
3- PhD in Food Science and Technology, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran and Department of Research and Development, Vice Chancellery for Food and Drug, Isfahan University of Medical Sciences, Isfahan, Iran
2- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
3- PhD in Food Science and Technology, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran and Department of Research and Development, Vice Chancellery for Food and Drug, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (1481 Views)
Background: Consumption of trans fatty acids (TFAs) is a major risk factor of cardiovascular diseases. In Iran, similar to other countries in the world, food manufacturers seek to minimize the amount of this compound in food. The current study aimed to modify wafer cream formulations by mixing hydrogenated oil (HO), canola oil (CO), and texturizers in order to achieve optimum physicochemical and texture properties with a minimum of TFAs. Methods: In the present study, 11 samples of wafer cream were prepared using a different percentages of HO and CO, as well as starch and carboxy methyl cellulose (CMC) as texturizing agents. Changes in formulation were compared using a two-way analysis of variance (ANOVA) performed in SPSS21 with a 95% confidence level. Findings: The obtained results indicated that with the increasing rate of HO replacement with CO, the moisture was constant. Compared with control sample, the anisidin value was reduced as well as acidity, peroxide and TBA increased, whereas the stifness of texture decreased. Moreover, it was observed that TFAs and saturated fatty acid amount decreased, while the amount of mono- and polyunsaturated acids increased. Nonetheless, no significant difference was observed in the kind of texturizing agents and examined properties. Conclusion: The most optimal formulation was obtained by replacing 20% HO with CO and achieving 1% of TFAs. Accordingly, this formulation is recommended to be used by industrially food manufacturers in the production of wafer cream.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2020/01/15 | Published: 2020/01/15
Received: 2020/07/16 | Accepted: 2020/01/15 | Published: 2020/01/15
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
