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Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending.

Yella Reddy, S. and Jeyarani, T. (2001) Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending. Journal of the American Oil Chemists' Society, 78 (6). 635-640, 19 ref..

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Abstract

Bakery shortenings prepared by hydrogenation contain high levels of trans fatty acids, which are considered to be risk factors for cardiovascular disease. The possibility of using mango kernel and mahua (madhuca) kernel fats in the development of bakery shortenings free from trans fatty acids was studied. Mahua fat was dry fractionated to obtain a high-melting fraction (10% yield, Mh1). Mango fat was fractionated by 2-stage solvent fractionation to obtain a high-melting fraction (15% yield, Mk1) in the first stage, and stearin (40% yield, Mk2) in the second stage. The formulation containing 80% Mh1 and 20% of mango middle stearin fraction (Mk2) showed melting characteristics and onset and enthalpy of crystallization properties similar to those of commercial hydrogenated shortenings designed for cakes and biscuits. A formulation suitable as a shortening for puff pastry was prepared by blending 50% mango 1st stearin (Mk1) and 50% mahua fat with 5-7% of fully hydrogenated vegetable oil. Formulations having melting characteristics similar to those of commercial cake and biscuit shortenings were also prepared by blending 40% mango fat and 60% mahua fat with 5-7% of fully hydrogenated peanut oil. However, these formulations showed delayed transition to stable forms compared with those of commercial samples. Fatty acid composition analysis revealed that commercial hydrogenated shortenings consisted of 18-29% trans oleic acid, whereas the test formulations did not contain any trans acids. I values of commercial samples were 57-58, whereas values for the test formulations were 47-53. Test samples were slightly harder than commerical samples, as measured by cone penetrometry. Results show that it is possible to prepare bakery shortenings that contain no trans fatty acids by using mango and mahua fats and their fractions.

Item Type: Article
Uncontrolled Keywords: FATS-VEGETABLE; FATTY-ACIDS; MANGOES-; OILSEEDS-; SHORTENINGS-; MADHUCA-SEEDS; MANGO-KERNELS; TRANS-FATTY-ACIDS; VEGETABLE-FATS
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Jul 2009 05:52
Last Modified: 14 Dec 2016 10:14
URI: http://ir.cftri.com/id/eprint/7631

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