Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Fatty Acid Analysis
2.2.2. Measurement of Tocopherol Homologs
2.2.3. Solid Fat Content Measurement
2.2.4. Fat Blends
2.2.5. Cracker Preparation and Storage
2.2.6. Measurement of Lipid Oxidation
2.2.7. Characterization of Fat Mobility
2.2.8. Confocal Microscopy
2.2.9. Statistical Analysis
3. Results and Discussion
3.1. Properties of Fat in Bulk Fat and Cracker Dough
3.2. Oxidative Stability of Crackers Made from Fat Blends with Varied Solid Fat Contents
3.3. Oxidative Stability of Crackers Made from a Fat Blend or Interesterified Soybean Fat
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Fat | 53.8% Fully Hydrogenated Soybean Fat + 46.2% Interesterified Soybean Fat (HI) | 32.8% Fully Hydrogenated Soybean Fat + 67.2% Sunflower Oil (HS) | 17.2% Fully Hydrogenated Soybean Fat + 82.8% Regular Soybean Oil | Interesterified Soybean Fat | |
---|---|---|---|---|---|
SFC at 55 °C, % | 32.00 | 24.90 | 17.40 | 13.70 | |
SFC at 25 °C, % | 52.30 | 43.80 | 36.60 | 32.00 | |
Fatty acid profile, % | 14:0 | 0.0 | 0.00 | 0.17 | 0.00 |
16:0 | 11.61 | 7.00 | 11.50 | 11.06 | |
16:1 | 0.04 | 0.08 | 0.12 | 0.08 | |
18:0 | 56.46 | 30.32 | 18.18 | 22.19 | |
18:1 | 6.86 | 40.41 | 17.69 | 14.84 | |
18:2 | 20.00 | 20.00 | 43.30 | 43.27 | |
18:3 | 3.01 | 0.18 | 5.82 | 6.52 | |
Alpha-tocopherol, ppm | 200.78 | 200.78 | 53.72 | 53.72 | |
Beta-tocopherol, ppm | 0.00 | 0.00 | 0.00 | 0.00 | |
Gamma-tocopherol, ppm | 254.53 | 254.53 | 862.86 | 862.86 | |
Delta-tocopherol, ppm | 33.10 | 33.10 | 157.23 | 157.23 |
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Vu, T.P.; Gumus-Bonacina, C.E.; Corradini, M.G.; He, L.; McClements, D.J.; Decker, E.A. Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems. Antioxidants 2022, 11, 2139. https://doi.org/10.3390/antiox11112139
Vu TP, Gumus-Bonacina CE, Corradini MG, He L, McClements DJ, Decker EA. Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems. Antioxidants. 2022; 11(11):2139. https://doi.org/10.3390/antiox11112139
Chicago/Turabian StyleVu, Thanh Phuong, Cansu Ekin Gumus-Bonacina, Maria G. Corradini, Lili He, David Julian McClements, and Eric A. Decker. 2022. "Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems" Antioxidants 11, no. 11: 2139. https://doi.org/10.3390/antiox11112139