ArticleFoods (Basel, Switzerland)2022
Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 17 citations in OpenAlex.
- Alternative solvent systems for Yarrowia lipolytica oil extraction: cell disruption, lipid recovery and oil properties.World journal of microbiology & biotechnology · 2025Article
- Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers.Gels (Basel, Switzerland) · 2025Article
- Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats.Food chemistry: X · 2025Article
- Chemical-Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities.Foods (Basel, Switzerland) · 2023Article
- Thermomechanical Properties of High Oleic Palm Oil Assessed Using Differential Scanning Calorimetry, Texture Analysis, Microscopy, and Shear Rheology.Gels (Basel, Switzerland) · 2023Article
- The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel.Gels (Basel, Switzerland) · 2023Article
- Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz.Foods (Basel, Switzerland) · 2023Article
- A Cake Made with No Animal Origin Ingredients: Physical Properties and Nutritional and Sensory Quality.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hydrogenated fats were commonly used in bakery shortenings to achieve texture and flavor. However, saturated and trans-fats have been shown to cause detrimental health effects, motivating their replacement by unsaturated fats. High oleic palm oil (HOPO) is a novel oil with lower saturated fat and higher oleic acid compared to traditional palm oil (TPO). High oleic red olein (HORO) is a carotene-rich fraction of HOPO. Emulsified shortenings with 30% saturated fat containing HOPO, HORO, and TPO were produced. All shortenings resulted in similar onset temperatures of crystallization and melting points through DSC. Mid-melting peaks observed on TPO where absent in HOPO and HORO shortenings, reflected in lower hardness and calculated SFC of HOPO and HORO shortenings vs. TPO shortening. However, physical properties of shortening-containing cookies were not statistically different. It was demonstrated how HOPO and HORO can be used as alternative fats to TPO in the making of shortenings to be used in baking applications.
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