Isfahan University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Effect of Replacement of Hydrogenated Oil With Canola Oil on the Trans Fatty Acids Amount in Wafer Cream Publisher



Bahreini Esfahani T1 ; Fazel M1 ; Esfandiari Z2, 3
Authors
Show Affiliations
Authors Affiliations
  1. 1. Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
  2. 2. Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  3. 3. Department of Research and Development, Vice Chancellery for Food and Drug, Isfahan University of Medical Sciences, Isfahan, Iran

Source: Journal of Health System Research Published:2020


Abstract

Background: Consumption of trans fatty acids (TFAs) is a major risk factor of cardiovascular diseases. In Iran, similar to other countries in the world, food manufacturers seek to minimize the amount of this compound in food. The current study aimed to modify wafer cream formulations by mixing hydrogenated oil (HO), canola oil (CO), and texturizers in order to achieve optimum physicochemical and texture properties with a minimum of TFAs. Methods: In the present study, 11 samples of wafer cream were prepared using a different percentages of HO and CO, as well as starch and carboxy methyl cellulose (CMC) as texturizing agents. Changes in formulation were compared using a two-way analysis of variance (ANOVA) performed in SPSS21 with a 95% confidence level. Findings: The obtained results indicated that with the increasing rate of HO replacement with CO, the moisture was constant. Compared with control sample, the anisidin value was reduced as well as acidity, peroxide and TBA increased, whereas the stifness of texture decreased. Moreover, it was observed that TFAs and saturated fatty acid amount decreased, while the amount of mono-and polyunsaturated acids increased. Nonetheless, no significant difference was observed in the kind of texturizing agents and examined properties. Conclusion: The most optimal formulation was obtained by replacing 20% HO with CO and achieving 1% of TFAs. Accordingly, this formulation is recommended to be used by industrially food manufacturers in the production of wafer cream. © 2019 Journal of Health System Research.
Related Docs
View other Related Docs
1. Accuracy of the Amount of Trans-Fatty Acids in Traffic Light Labelling of Traditional Sweets Distributed in Isfahan, Iran, ARYA Atherosclerosis (2020)
2. Fatty Acid Composition of Commercially Available Iranian Edible Oils, Journal of Research in Medical Sciences (2009)
3. Study of Saturated Fatty Acids in Different Traditional Foods Distributed in Isfahan, Iran, Journal of Health System Research (2020)
4. Fatty Acid Analysis of Iranian Junk Food, Dairy, and Bakery Products: Special Attention to Trans-Fats, Journal of Research in Medical Sciences (2012)
5. Evaluation of Fatty Acid Content of Some Iranian Fast Foods With Emphasis on Trans Fatty Acids, Asia Pacific Journal of Clinical Nutrition (2009)
6. Physico-Chemical Properties and Fatty Acid Composition of Ostrich (Struthio Camelus) Oil, Minerva Biotecnologica (2012)
7. Population Food Intake Clusters and Cardiovascular Disease Incidence: A Bayesian Quantifying of a Prospective Population-Based Cohort Study in a Low and Middle-Income Country, Frontiers in Nutrition (2023)
8. A Comparison of Fatty Acid Profiles in Highly Demanded Traditional and Fast Foods in Isfahan, Iran, Journal of Nutrition and Food Security (2022)
Experts (# of related papers)
View all Related Experts
Nizal Sarrafzadegan (7)
Sedigheh Asgary (6)
Other Related Docs
9. Rice Bran Oil Decreases Total and Ldl Cholesterol in Humans: A Systematic Review and Meta-Analysis of Randomized Controlled Clinical Trials, Hormone and Metabolic Research (2016)
10. Measurement of Used Oil Rancidity Indexes in the Confectioneries and Food Shops, International Journal of Environmental Health Engineering (2013)
11. Erythrocyte Membrane Saturated Fatty Acids Profile in Newly Diagnosed Basal Cell Carcinoma Patients, Clinical Nutrition ESPEN (2018)
12. Different Kinds of Vegetable Oils in Relation to Individual Cardiovascular Risk Factors Among Iranian Women, British Journal of Nutrition (2011)
13. Association of Dietary Fats With Ischemic Heart Disease (Ihd): A Case–Control Study, Journal of Health, Population and Nutrition (2024)
14. Evaluation of Oxidative Fat Quality in Ready-To-Eat Foods in Restaurants of Isfahan, Iran, Journal of Health System Research (2020)
15. Design and Characterization of Astaxanthin-Loaded Nanostructured Lipid Carriers, Innovative Food Science and Emerging Technologies (2014)
16. Formulation and Optimization of Effervescent Tablet Containing Bismuth Sub-Citrate, Journal of Reports in Pharmaceutical Sciences (2019)
17. Evaluation of Types and Amounts of Fatty Acid Content in Some Most Consumed Iranian Fast Foods, Journal of Isfahan Medical School (2009)
18. Comparison of Effects of Soft Margarine, Blended, Ghee, and Unhydrogenated Oil With Hydrogenated Oil on Serum Lipids: A Randomized Clinical Trail, ARYA Atherosclerosis (2013)
19. The Relation Between Dietary Intake of Vegetable Oils and Serum Lipids and Apolipoprotein Levels in Central Iran, ARYA Atherosclerosis (2012)
20. Warning About Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings, International Journal of Preventive Medicine (2010)
21. The Effects of Canola Oil on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis With Dose-Response Analysis of Controlled Clinical Trials, Nutrition, Metabolism and Cardiovascular Diseases (2020)
22. Effect of Substituting Saturated With Monounsaturated Fatty Acids on Serum Visfatin Levels and Insulin Resistance in Overweight Women: A Randomized Cross-Over Clinical Trial, International Journal of Food Sciences and Nutrition (2012)