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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(6): 759-767
Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats
Alina Culetu1 • Valentin Ionescu1 • Maria Cristina Todasca2 • Denisa Eglantina Duta1
1 National Institute of Research & Development for Food Bioresources – IBA Bucharest, 6 Dinu Vintila Street, 021102Bucharest, Romania 2 ‘‘C. Nenitescu’’ Organic Chemistry Department, Faculty of Applied Chemistry and Material Science, University Politehnica of Bucharest, 1-3 Gheorghe Polizu, 011061 Bucharest, Romania
ABSTRACT
This study was carried out to investigate storage-associated changes in the fatty acid profile (with GC and 1H-NMR techniques) of oat-based gluten-free cookies prepared with different fats: margarine (MAR), butter (BUT), lard (LAR), refined palm oil (RPO), refined palm oil with stearin (RPOS), and hydrogenated palm oil (HPO). GC analysis indicated that palmitic and stearic acid were the predominant saturated fatty acids (SFAs), regardless of the type of fat used. cis-Oleic acid represented the major monounsaturated fatty acid (MUFA), while cis-linoleic acid was the most abundant polyunsaturated fatty acid (PUFA). After 6 months of storage, a significant decreasing trend in SFA concentration was observed for LAR and RPOS cookies, while a decrease in MUFA concentration was observed only for HPO cookies. In fresh cookies and in cookies stored for 6 months, the contents of SFA, MUFA, and PUFA determined by GC were positively correlated with those determined by 1H-NMR (r>0.90).
KEYWORD
Fatty acidsㆍGCㆍ1H-NMRㆍOat-based glutenfree cookiesㆍStorage
Food Science and Biotechnology 2020 ; 29(6): 759-767
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