Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties

The aim of this work was to evaluate the quality characteristics of the cakes produced with zero trans interesterified shortenings containing high levels (75% and 85%) of refined olive oil (OO). A commercial cake shortening (CCS) was also used as control sample. Cake baking quality was determined by...

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Bibliographic Details
Published in:	Journal of food measurement & characterization Vol. 13; no. 4; pp. 2846 - 2852
Main Authors:	Kaçar, D., Sivri Özay, D.
Format:	Journal Article
Language:	English
Published:	New York Springer US 01-12-2019 Springer Nature B.V
Subjects:	Acceptability Baking Cakes Chemistry Chemistry and Materials Science Chemistry/Food Science Color Engineering Flavors Food Science Odor Odors Off flavor Oils & fats Olive oil Original Paper Physical properties Sensory evaluation Sensory properties Softness Symmetry Weight loss Refined olive oil Cake quality Chemical interesterification Shortening
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