Abstract
Goat fat is one of the best sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, though CLA is generated in ruminants, CLA consumption is limited to meats and milk products. This study aimed to replace vegetable fat with goat milk fat enriched with CLA. From differing fat sources, four cookie recipes were developed: CVF–vegetable fat cookies; CB–butter cookies; CG–goat milk fat cookies without CLA; CGCLA–goat milk fat cookies with CLA. The cookies were evaluated using physical (color and texture), physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), consumer testing (n = 123), and lipid profiles. The CGCLA presented higher values in the color parameters. The highest and the lowest scores obtained for hardness were respectively 5.54 (CB) and 2.21 (CVF). Lipids and total sugars varied inversely; the highest percentages of lipids were in the CVF and CG samples which obtained lower total sugar content. There were no differences in acceptance or preference for the four formulations. The goat cream formulations (CG and CGCLA) were as well accepted as the CFV formulation. For lipid profiles, CFV presented the highest percentage of trans-fatty acids (TFA) at 16.76%. CGCLA presented 70% more CLA than either CB or CG, certifying that CGCLA presents CLA in relevant quantities, even after cooking. The CGCLA presented higher levels of CLA, and in this study it was verified that goat milk cream enriched with CLA can be used in producing cookies, adding functional and nutritional properties, and offering another alternative(s) to produce food from goat milk fat.
Highlights
The industrialized trans-fatty acids present in hydrogenated vegetable fat are associated with adverse health impacts, they affect the lipoprotein profile in blood plasma, and are directly related to cardiovascular disease and other chronic non-communicable diseases (NCD)
Data expressed as mean ±standard deviation, statistical analysis performed analysis of variance (ANOVA) followed by Tukey’s, with (p
Data expressed as mean ±standard deviation, statistical analysis performed ANOVA followed by Tukey’s, with (p
Summary
The industrialized trans-fatty acids (iTFA) present in hydrogenated vegetable fat are associated with adverse health impacts, they affect the lipoprotein profile in blood plasma, and are directly related to cardiovascular disease and other chronic non-communicable diseases (NCD). Due to TFAr production in ruminants, CLA is found in the lipids fraction of their milk and meat. Hydrogenated vegetable fat is used industrially in most bakery and confectionery products such as biscuits and cookies. Use of this fat is associated with physicochemical and technological properties such as texture, plasticity, and has a high melting point [7, 8]. Due to the characteristics of iTFA, products such as biscuits and cookies (especially rich in fats) are a challenge to develop if using other lipid sources
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
