Storage stability of snacks with reduced saturated and trans fatty acids contents

Food Science and Technology (Campinas)

Vanessa Dias Capriles¹  Rosana Aparecida Manólio Soares¹  José Alfredo Gomes Arêas¹ 

[1],Universidade de São Paulo Faculdade de Saúde Pública Departamento de NutriçãoSão Paulo SP ,Brasil

关键词: extruded snacks;    trans fatty acids;    saturated fatty acids;    sensory assessment;    shelf life;    snacks extrusados;    ácidos graxos trans;    ácidos graxos saturados;    aceitabilidade sensorial;    vida de prateleira;   

DOI  :  10.1590/S0101-20612009000300036

来源: SciELO

【 摘 要 】

Partially hydrogenated vegetable oil has been used in snack flavoring for its ability to entrap hydrophobic aroma compounds. However, increasing concerns about the health risks of saturated and trans fatty acids (TFA) consumption led to the development of alternative agents for this use. We studied the use of rapeseed oil (O) as a replacement for partially hydrogenated vegetable oil (F) in snack flavoring. Products with several different rapeseed oil contents were designed, packed, and then stored for twenty weeks at room temperature. Fatty acids compositions, TBA reactive substances (TBARS), shear strength and sensory acceptability were assessed throughout storage time. Total replacement reduced saturated fat by 72.5% in relation to market available snacks. TFA were initially absent in these products, but their production occurred spontaneously on the 8th week with gradual increase during storage up to levels still lower than those observed in commercially available snacks. Low TBARS levels and stability of shear strength during the twenty-week of storage were also observed. Snacks flavored with F or O were equally well accepted during the storage period. It is feasible to develop a storage stable snack with reduced saturated and trans fatty acid contents while maintaining the high sensory acceptability typical of this food product.

【 授权许可】

CC BY   
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