FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (14): 41-47.doi: 10.7506/spkx1002-6630-20210902-024

• Food Chemistry • Previous Articles    

Soda Biscuit Prepared with Diglyceride-Rich Olive Oil: Production of 3-Monochloropropane-1,2-diol esters and Glycidyl Esters and Textural Analysis

JI Yingrui, LUO Riming, YAO Yixin, WANG Weifei, WANG Yonghua, YANG Bo, LAN Dongming   

  1. (1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 2. Guangdong Yue-shan Special Nutrition Technology Co. Ltd., Foshan 528200, China; 3. School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510640, China)
  • Published:2022-07-28

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Abstract: 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.

Key words: 3-monochloropropane-1,2-diol esters; glycidyl esters; diglyceride-rich olive oil; baking

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