formulation of trans free shortening based on canola, palm olein and fully hydrogenated soybean oils blends; the application on biscuit

The objective of this work is to study the changes in physicochemical properties of trans free shortenings and their efficacy on texture and sensory properties of biscuits since these days the researches show that trans fatty acids cause the risk of heart diseases, blood pressure and also cancer. trans free shortenings were prepared by blending of canola, palm olein and fully hydrogenated soybean oils (fhso) in the ratio of 45:45:10, 40:40:20, 35:35:30, 30:30:40, and 25:25:50 respectively followed by comparison of the physical properties each formulation. the products were evaluated and compared in respect of texture and sensory properties with biscuits that were made of commercial shortening (cs). the results showed that 40:40:20 mixture had low trans (2%) fatty acids in contrast to the commercial shortening (5%), lower peroxide value and free fatty acids with moderate amount of unsaturated and saturated fatty acids and more acceptability concerned with texture and sensory evaluation, therefore it might be a suitable substitute as shortenings.