Abstract
Vegetable oils are found in three major classes in the market; soft (liquid) oils, hard oils (shortening) and margarine that differ in their blends, physical and chemical properties. Sunflower oil, palm oil shortening, partially hydrogenated soybean oil (HSBO) and soft margarine were used to represent these classes in this study. Crunchy toast recipes (high fat roasted pan bread) were prepared using different ratios of these fatty matters (5,10,15,20 and 25% flour basis) and applying different heat treatments in roasting process (110o C/hr, 140o C/25 min and 170o C/15 min). The partially hydrogenated soy oil (HSBO) showed the best stability and longest product shelf life, where sunflower oil was the lowest stability and worst product shelf life, that is indicated by stability chemical indices (peroxide value, free fatty acid, acid value, iodine value and TBA value) and storage tolerance. Not only the fat type influenced the shelf life but also the ratio of this fat. Moreover, the heat treatment clearly affect the stability and shelf life of the crunchy toast where the highest adding ratio and heat treatment the lowest stability and shelf life of products. Adding 1.5% of crushed herbs seeds (cumin, fennel and blackseed) enhances obviously the stability of oil and shelf life of product
Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
