Application of low calorie hypocholesterolemic structured lipid as potential bakery fat

Rao B. V. S. K., . and Shanker K. S., . and Reddy S. R. Y., . and Prasad R. B. N., . and Kanjilal S., . and Lokesh B. R., . and Indrani D., . Application of low calorie hypocholesterolemic structured lipid as potential bakery fat. pp. 854-859. ISSN 2231-7546

Low calorie structured lipid (SL1) containing essential fatty acids and having hypocholesterolemic activity was prepared by enzymatic interesterification of sunflower oil with ethyl behenate. DSC studies indicated the similarity in melting profile of SL1 with that of commercial bakery shortenings. The present study was designed to evaluate the effect of replacing bakery fat with SL1 in the preparation of biscuits and cakes on the sensory and acceptability of these products. The organoleptic and quality characteristics of the biscuits prepared with SL1 are comparable with those of biscuits prepared with commercial bakery fat. However such replacement during the preparation of cake requires the addition of emulsifier to have the product indistinguishable from that prepared using traditional bakery fat. The bakery product prepared with SL1 is low in calorie and free from trans fats. Thus the utility of novel fat with lower calorific value and having hypocholesterolemic activity in product preparation is demonstrated.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(55).p...

Abstract

Low calorie structured lipid (SL1) containing essential fatty acids and having hypocholesterolemic activity was prepared by enzymatic interesterification of sunflower oil with ethyl behenate. DSC studies indicated the similarity in melting profile of SL1 with that of commercial bakery shortenings. The present study was designed to evaluate the effect of replacing bakery fat with SL1 in the preparation of biscuits and cakes on the sensory and acceptability of these products. The organoleptic and quality characteristics of the biscuits prepared with SL1 are comparable with those of biscuits prepared with commercial bakery fat. However such replacement during the preparation of cake requires the addition of emulsifier to have the product indistinguishable from that prepared using traditional bakery fat. The bakery product prepared with SL1 is low in calorie and free from trans fats. Thus the utility of novel fat with lower calorific value and having hypocholesterolemic activity in product preparation is demonstrated.

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Item Type:	Article
AGROVOC Term:	Low calorie foods
AGROVOC Term:	Lipids
AGROVOC Term:	Biscuits
AGROVOC Term:	Fats
AGROVOC Term:	Enzymatic analysis
AGROVOC Term:	Interesterification
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22666

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