REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

Biotecnia ◽  
2018 ◽  
Vol 20 (3) ◽  
pp. 83-89
Author(s):  
Nydia E. Buitimea-Cantúa ◽  
María Guadalupe Salazar-García ◽  
Sergio O. Serna-Saldívar ◽  
Génesis V. Buitimea- Cantúa ◽  
Elisa Magaña-Barajas ◽  
...  
Keyword(s):  
Palm Stearin ◽  
Polymorphic Form ◽  
Sensory Properties ◽  
Moisture Loss ◽  
Safflower Oil ◽  
Trans Fats ◽  
High Oleic ◽  
Potential Alternative ◽  
Oil Blend ◽  
Oleic Safflower

The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods.

scholarly journals Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

2017 ◽  
Vol 2017 ◽  
pp. 1-8
Author(s):  
Nydia E. Buitimea-Cantúa ◽  
María Guadalupe Salazar-García ◽  
Reyna Luz Vidal-Quintanar ◽  
Sergio O. Serna-Saldívar ◽  
Refugio Ortega-Ramirez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Palm Stearin ◽  
Safflower Oil ◽  
Omega 3 ◽  
High Oleic ◽  
Oil Blends ◽  
Omega 6 ◽  
Blending Process ◽  
Oleic Safflower

High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Fat blends, produced by direct blending process of palm stearin (PS) with high oleic safflower oil (HOSO) in different concentrations, were investigated. The effects of the PS addition (50, 70, or 90%) and the rate of agitation (RA) (1000, 2000, or 3000 rpm) on physical properties, fatty acid profile (FAP), trans fatty acids (TFA), crystal structure, and consistency were researched. The blend containing 50% of each sort of oil (50% PS/50% HOSO) showed that melting point and features were similar to the control shortening. The saturated fatty acids (SFA) were higher followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Significant differences in the content of palmitic and oleic acids among blends were observed. The 50% PS/50% HOSO blend contained higher oleic acid (42.9%) whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%). The blending of PS/HOSO promoted the β crystal polymorphic forms. The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.

Effect of Dietary High-Oleic Safflower Oil on Chemically Induced Colon and Mammary Carcinogenesis

1997 ◽  
pp. 495-498
Author(s):  
Masazumi Takeshita ◽  
Hiroshi Ueda ◽  
Yasunori Higuchi ◽  
Komei Shirabe ◽  
Satoshi Yoshida ◽  
...  
Keyword(s):  
Mammary Carcinogenesis ◽  
Safflower Oil ◽  
High Oleic ◽  
Chemically Induced ◽  
Oleic Safflower

Refining of high oleic safflower oil: Effect on the sterols and tocopherols content

2006 ◽  
Vol 223 (6) ◽  
pp. 775-779 ◽  
Author(s):  
Jesús Ortega-García ◽  
Nohemi Gámez-Meza ◽  
Juan Antonio Noriega-Rodriguez ◽  
Olmo Dennis-Quiñonez ◽  
Hugo Sergio García-Galindo ◽  
...  
Keyword(s):  
Safflower Oil ◽  
High Oleic ◽  
Oleic Safflower

scholarly journals Interactions between dietary oil treatments and genetic variants modulate fatty acid ethanolamides in plasma and body weight composition

2016 ◽  
Vol 115 (6) ◽  
pp. 1012-1023 ◽  
Author(s):  
Shuaihua Pu ◽  
Peter Eck ◽  
David J. A. Jenkins ◽  
Philip W. Connelly ◽  
Benoît Lamarche ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Canola Oil ◽  
Cannabinoid Receptors ◽  
Biological Activities ◽  
Acid Amide ◽  
Safflower Oil ◽  
High Oleic ◽  
Fatty Acid Ethanolamides ◽  
Oil Blend ◽  
Dietary Oil

AbstractFatty acid ethanolamides (FAE), a group of lipid mediators derived from long-chain fatty acids (FA), mediate biological activities including activation of cannabinoid receptors, stimulation of fat oxidation and regulation of satiety. However, how circulating FAE levels are influenced by FA intake in humans remains unclear. The objective of the present study was to investigate the response of six major circulating FAE to various dietary oil treatments in a five-period, cross-over, randomised, double-blind, clinical study in volunteers with abdominal obesity. The treatment oils (60 g/12 552 kJ per d (60 g/3000 kcal per d)) provided for 30 d were as follows: conventional canola oil, high oleic canola oil, high oleic canola oil enriched with DHA, flax/safflower oil blend and corn/safflower oil blend. Two SNP associated with FAE degradation and synthesis were studied. Post-treatment results showed overall that plasma FAE levels were modulated by dietary FA and were positively correlated with corresponding plasma FA levels; minor allele (A) carriers of SNP rs324420 in gene fatty acid amide hydrolase produced higher circulating oleoylethanolamide (OEA) (P=0·0209) and docosahexaenoylethanolamide (DHEA) levels (P=0·0002). In addition, elevated plasma DHEA levels in response to DHA intake tended to be associated with lower plasma OEA levels and an increased gynoid fat mass. In summary, data suggest that the metabolic and physiological responses to dietary FA may be influenced via circulating FAE. Genetic analysis of rs324420 might help identify a sub-population that appears to benefit from increased consumption of DHA and oleic acid.

High-oleic safflower oil. Stability and chemical modification

1967 ◽  
Vol 44 (4) ◽  
pp. 264-266 ◽  
Author(s):  
G. Fuller ◽  
M. J. Diamond ◽  
T. H. Applewhite
Keyword(s):  
Chemical Modification ◽  
Oil Stability ◽  
Safflower Oil ◽  
High Oleic ◽  
Oleic Safflower

scholarly journals Lack of promotion of colon carcinogenesis by high-oleic safflower oil

Cancer ◽  
1997 ◽  
Vol 79 (8) ◽  
pp. 1487-1493 ◽  
Author(s):  
Masazumi Takeshita ◽  
Hiroshi Ueda ◽  
Komei Shirabe ◽  
Yasunori Higuchi ◽  
Satoshi Yoshida
Keyword(s):  
Colon Carcinogenesis ◽  
Safflower Oil ◽  
High Oleic ◽  
Oleic Safflower
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