Abstract
AbstractStearidonic acid (SDA) soybean oil is a sustainable, land‐based source of omega‐3 fatty acids. SDA soybean oil can be formulated directly into baked products or incorporated into shortening blends for use in a variety of baking applications. Little has been published in the scientific and other literature concerning the functional and sensory performance of baking applications comprising SDA soybean oil. In this article, we review work that has been done to evaluate the performance of SDA soybean oil in an array of bakery applications. Consumer acceptance data showed that incorporation of SDA soybean oil in application models such as bagels, breakfast bars, pastries, cookies, icings and chocolate coatings resulted in acceptable product functionality and flavor. The results also indicated that SDA soybean oil imparted functional and sensory attributes in baked products that were similar to commercial soybean oil.
Published Version
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