ANIMAL FAT REPLACEMENT BY VEGETABLE OILS IN FORMULATIONS OF BREADS WITH FLOUR MIXES

ROMERO ANA; AVALLONE CARMEN MIRYAM; JUDIS MARIA ALICIA; JUDIS MARIA ALICIA; OSUNA MARIANA B; BERTOLA NORA; OSUNA MARIANA B; BERTOLA NORA; ROMERO ANA; AVALLONE CARMEN MIRYAM

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Lugar: Chennai; Año: 2018 vol. 55 p. 858 - 867

0022-1155

Bread with fat is the most consumed bread in the Argentine northeast region. The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture of flours when fat matter is totally replaced by canola oil (CO), or olive oil (OO) was evaluated. Technological and sensory characteristics and overall acceptability of the fortified breads were also studied. The results showed a decrease in saturated FA and a relative increase in monounsaturated and polyunsaturated FA compared to bread made with BF. Regarding CO, this caused the biggest increase in n3 FA. This effect was maximized on bread with the mixture of wheat flour (WF) + flaxseed flour (FF) + soybean flour (SF). Concerning OO, it caused a rise of n9 and n6 FA, mainly in bread made with WF + FF + wheat bran (WB). The breads with WF + FF + SF + CO and WF + FF + WB + OO presented good specific volume, softer crumb and similar colour regarding their base formulations. Furthermore, they had a very good sensory acceptance. The development of a product of good nutritional quality with sensory acceptance is possible through the addition of flours mixture and vegetable oils in breads formulation.