Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
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Date
2018
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Abstract
This study applied Artificial Neural Network (ANN) technology to formulate zero trans fat blends
derived from soybeans and to evaluate their performance when applied to the processing of sweet laminated
biscuits. For the formulation of the blends, two interesterified soybean fats and soybean oil were used as bases.
They were characterized in terms of melting point, solid fat content and fatty acid composition; and the biscuits
produced were analyzed for their technological (dimensions, mass, volume, expansion, instrumental color and
texture, moisture gradient and cracking) and physicochemical characteristics (total fat and moisture contents,
water activity and fatty acid composition). It was possible to verify the use of ANN to develop zero trans fats
derived from soybeans for application in sweet laminated biscuits, which represents an operational and financial
advantage. Moreover, we showed the viability of using soybean fats/oil, raw materials of greater availability and
lower cost, for the production of biscuits.
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Keywords
Cookie, Marie-type, Trans fat, Interesterified fat, Grasa interesterificada
Citation
PENTEADO, A. A. T. et al. Zero trans biscuits with soybean-based fats formulated using an artificial neural network. Grasas y Aceites, v. 69, n. 2, p. 1-10, 2018. Disponível em: <http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1718>. Acesso em: 21 fev. 2019.