Open AccessEvaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats
Author(s) -
Alina Culețu,
Valentin Ionescu,
Maria-Cristina Todaşcă,
Denisa Eglantina Duță
Publication year - 2019
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-019-00720-7
Subject(s) - palm stearin , food science , chemistry , fatty acid , palmitic acid , stearic acid , polyunsaturated fatty acid , oleic acid , linoleic acid , saturated fatty acid , interesterified fat , palm oil , biochemistry , organic chemistry , lipase , enzyme
This study was carried out to investigate storage-associated changes in the fatty acid profile (with GC and 1 H-NMR techniques) of oat-based gluten-free cookies prepared with different fats: margarine (MAR), butter (BUT), lard (LAR), refined palm oil (RPO), refined palm oil with stearin (RPOS), and hydrogenated palm oil (HPO). GC analysis indicated that palmitic and stearic acid were the predominant saturated fatty acids (SFAs), regardless of the type of fat used. cis -Oleic acid represented the major monounsaturated fatty acid (MUFA), while cis -linoleic acid was the most abundant polyunsaturated fatty acid (PUFA). After 6 months of storage, a significant decreasing trend in SFA concentration was observed for LAR and RPOS cookies, while a decrease in MUFA concentration was observed only for HPO cookies. In fresh cookies and in cookies stored for 6 months, the contents of SFA, MUFA, and PUFA determined by GC were positively correlated with those determined by 1 H-NMR ( r > 0.90).