Animal fat replacement by vegetable oils in formulations of breads with flour mixes

Autores
Osuna, Mariana B.; Romero, Ana M.; Avallone, Carmen M.; Judis, María A.; Bértola, Nora Cristina
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
functional bread
fatty acids
canola oil
olive oil
flour mixes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/106632
Acceder
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network_name_str SEDICI (UNLP)
spelling Animal fat replacement by vegetable oils in formulations of breads with flour mixesOsuna, Mariana B.Romero, Ana M.Avallone, Carmen M.Judis, María A.Bértola, Nora CristinaCiencias Exactasfunctional breadfatty acidscanola oilolive oilflour mixesThe improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimentos2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf858-867http://sedici.unlp.edu.ar/handle/10915/106632enginfo:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5821639&blobtype=pdfinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s13197-017-2888-xinfo:eu-repo/semantics/altIdentifier/issn/0975-8402info:eu-repo/semantics/altIdentifier/pmid/29487427info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-017-2888-xinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-11-26T10:01:51Zoai:sedici.unlp.edu.ar:10915/106632Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-11-26 10:01:51.793SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Animal fat replacement by vegetable oils in formulations of breads with flour mixes
title Animal fat replacement by vegetable oils in formulations of breads with flour mixes
spellingShingle Animal fat replacement by vegetable oils in formulations of breads with flour mixes
Osuna, Mariana B.
Ciencias Exactas
functional bread
fatty acids
canola oil
olive oil
flour mixes
title_short Animal fat replacement by vegetable oils in formulations of breads with flour mixes
title_full Animal fat replacement by vegetable oils in formulations of breads with flour mixes
title_fullStr Animal fat replacement by vegetable oils in formulations of breads with flour mixes
title_full_unstemmed Animal fat replacement by vegetable oils in formulations of breads with flour mixes
title_sort Animal fat replacement by vegetable oils in formulations of breads with flour mixes
dc.creator.none.fl_str_mv Osuna, Mariana B.
Romero, Ana M.
Avallone, Carmen M.
Judis, María A.
Bértola, Nora Cristina
author Osuna, Mariana B.
author_facet Osuna, Mariana B.
Romero, Ana M.
Avallone, Carmen M.
Judis, María A.
Bértola, Nora Cristina
author_role author
author2 Romero, Ana M.
Avallone, Carmen M.
Judis, María A.
Bértola, Nora Cristina
author2_role author
author
author
author
dc.subject.none.fl_str_mv Ciencias Exactas
functional bread
fatty acids
canola oil
olive oil
flour mixes
topic Ciencias Exactas
functional bread
fatty acids
canola oil
olive oil
flour mixes
dc.description.none.fl_txt_mv The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the higher increase in n3 FA. This effect was maximized in bread made from the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). OO caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented higher specific volume, softer crumb and colour similar to those from base formulations. Furthermore, they had a very good sensory acceptance.
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/106632
url http://sedici.unlp.edu.ar/handle/10915/106632
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5821639&blobtype=pdf
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s13197-017-2888-x
info:eu-repo/semantics/altIdentifier/issn/0975-8402
info:eu-repo/semantics/altIdentifier/pmid/29487427
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-017-2888-x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
858-867
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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