DEVELOPMENT OF FATS BASED ON OLIVE OIL BY CHEMICAL INTERESTERIFICATION AND ITS UTILIZATION IN COOKIE PRODUCTION

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Kacar D., Erinc H., Ozay D. S.

ACTA ALIMENTARIA, cilt.47, sa.2, ss.154-161, 2018 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47 Sayı: 2
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1556/066.2018.47.2.3
  • Dergi Adı: ACTA ALIMENTARIA
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.154-161
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO: TS: PO; 75: 15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified fats (IF1 and IF2) with high unsaturated fatty acids and low trans fatty acids contents.