TY  - JOUR
AU  - JI, Yingrui
AU  - LUO, Riming
AU  - YAO, Yixin
AU  - WANG, Weifei
AU  - WANG, Yonghua
AU  - YANG, Bo
AU  - LAN, Dongming
PY  - 2022
TI  - Soda Biscuit Prepared with Diglyceride-Rich Olive Oil: Production of 3-Monochloropropane-1,2-diol esters and Glycidyl Esters and Textural Analysis
JO  - Food Science
SN  - 1002-6630
SP  - 41
EP  - 47
VL  - 43
IS  - 14
AB  - In this study, the effects of diglyceride (DAG) content, baking temperature, addition of salt and baking duration on the contents of 3-monochloropropane-1,2-diol esters (3-MCPDE), glycidyl esters (GE), hardness and gumminess of soda biscuit prepared with diglyceride-rich olive oil were evaluated. The results showed that the highest contents of 3-MCPDE and GE in soda biscuit were 1.05 and 0.37 mg/kg, respectively. Moreover, it was found that the content of 3-MCPDE was positively correlated with the baking temperature and salt addition, and GE content increased with increasing baking temperature up to 170 ℃. However, the production of 3-MCPDE and GE were not significantly (P > 0.05) related to the content of DAG and baking duration. In conclusion, diglyceride-rich olive oil can be safely used in soda biscuit and can improve its texture. In addition, controlling baking temperature and salt addition can reduce the contents of 3-MCPDE and GE in soda biscuit.
UR  - https://doi.org/10.7506/spkx1002-6630-20210902-024
DO  - 10.7506/spkx1002-6630-20210902-024