Effect of shortening substitution with olive ( Olea europaea) oil on textural properties, sensorial characteristics, and fatty acid composition of muffins

2020 ◽  
Vol 44 (11) ◽  
Author(s):  
Sneh Punia ◽  
Sanju Bala Dhull ◽  
Anil Kumar Siroha ◽  
Manoj Kumar
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Olea Europaea ◽  
Textural Properties ◽  
Olea Europaéa

Comparative study on fatty acid composition of olive (Olea europaea L.), with emphasis on phytosterol contents

2017 ◽  
Vol 31 (8) ◽  
pp. e3933 ◽  
Author(s):  
Ali Ozkan ◽  
Hassan Y. Aboul-Enein ◽  
Muhittin Kulak ◽  
Recep Bindak
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Comparative Study ◽  
Acid Composition ◽  
Olea Europaea ◽  
Olea Europaea L ◽  
Olea Europaéa

scholarly journals Effect of sunflower and soybean oil on the fatty acid composition and phytosterols of olive oil (Olea europaea)

2020 ◽  
Vol 17 (99) ◽  
pp. 71-78
Author(s):  
Reza Farahmandfar ◽  
Mojtaba Rahmatiyan ◽  
Somayeh Soleymani ◽  
◽  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Acid Composition ◽  
Olea Europaea ◽  
Olea Europaéa

scholarly journals Variability of fatty acid composition in olive (Olea europaea L.) progenies

2004 ◽  
Vol 2 (3) ◽  
pp. 353 ◽  
Author(s):  
L. León ◽  
M. Uceda ◽  
A. Jiménez ◽  
L. M. Martín ◽  
L. Rallo
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Olea Europaea ◽  
Olea Europaea L ◽  
Olea Europaéa

scholarly journals Free-Range Feeding Alters Fatty Acid Composition at the sn-2 Position of Triglycerides and Subcutaneous Fat Physicochemical Properties in Heavy Pigs

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2802
Author(s):  
José Segura ◽  
Ana Isabel Rey ◽  
Álvaro Olivares ◽  
María Isabel Cambero ◽  
Rosa Escudero ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Composition ◽  
Positional Distribution ◽  
Subcutaneous Fat ◽  
Textural Properties ◽  
Free Range ◽  
High Oleic

The nutritional value of fat consumption depends on both the fatty acid composition and the positional distribution of fatty acids within the triglyceride molecule. This research studies the effect of feeding with three different diets (4% lard-enriched; 11.5% high-oleic sunflower-enriched; and extensive feeding mainly with acorns) on the composition of fatty acids in the sn-2 position (and sn-1,3) of triglycerides and the textural properties of subcutaneous fat in heavy Iberian pigs (n = 210 castrated males). A moderate dietary enrichment with oleic acid in mixed diets did not alter the regulation of the sn-2 position of triglyceride (69.9% and 13.9% of palmitic and oleic acids, respectively), but the extremely high intake of oleic acid in pigs fed mainly on acorns changed the proportions of palmitic and oleic acids at the sn-2 position in the subcutaneous fat of pigs (55.0% and 27.2%, respectively). Hardness, adhesiveness, cohesiveness, gumminess, and chewiness showed the least values in EXT pigs, and the greatest values in LARD-fed barrows. SUN cohesiveness and gumminess did not differ from those fed LARD. In addition, Iberian pigs raised in free-range conditions had a more favorable nutritional lipid profile for human health compared to pigs fed conventional diets.

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