August 26/Food & Farm Week -- "The effects of non-interesterified (non-in-es) and chemically interesterified (in-es) cottonseed oil (CO), palm oil (PO) and CO:PO blend (1:1, weight basis) and brewer's spent grain (BSG) on quality of cookies were studied. Incorporation of non-in-es and in-es CO and CO:PO blend improved the nutritional value of the cookies by altering the fatty acid composition," investigators in Ankara, Turkey, report.
"The experimental shortenings had zero-trans fatty acids (TFA) and considerably higher linoleic acid contents than hydrogenated shortening (HS). In-es PO and CO:PO blend samples had lower solid fat content than their non-in-es counterparts, and this resulted in higher spread ratios in in-es incorporated cookies. As expected, addition of BSG significantly increased (P < 0.05) the total dietary fiber (TDF) content of cookies. Cookies with modified fatty acid composition and 4.4-fold higher TDF have been produced by using non-in-es and in-es CO and CO:PO with 15% BSG, without significant adverse effects on sensory properties.