date:Apr 23, 2014
take. The study assessed the formulation of low SFA shortbreads by replacing 60% and 70% of the butter content with high oleic sunflower oil and water.
The quality of the low SFA shortbreads was evaluated through acidity, peroxide value, moisture, ash content, water activity, pH, protein, fat content, and fatty acid profiles. A sensory evaluation was performed to ascertain the effect on flavour. Stability of the new formulations was assessed by conducting accelerated shelf-life studies.
The hi