Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios

Nur Shafika Abdul Kadir; Yih Phing Khor; Yi Jane Lee; Dongming Lan; Suijian Qi; Yonghua Wang; Chin Ping Tan

doi:10.1016/j.foodres.2022.112055

Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios

Food Res Int. 2022 Dec;162(Pt B):112055. doi: 10.1016/j.foodres.2022.112055. Epub 2022 Oct 20.

Authors

Nur Shafika Abdul Kadir¹, Yih Phing Khor², Yi Jane Lee¹, Dongming Lan¹, Suijian Qi¹, Yonghua Wang¹, Chin Ping Tan³

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
² Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
³ Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Laboratory of Processing and Product Development, Institute of Plantation Studies, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: tancp@upm.edu.my.

PMID: 36461315
DOI: 10.1016/j.foodres.2022.112055

Abstract

Diacylglycerol (DAG) is commonly known as one of the precursors for 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) formation. Besides, 3-MCPDE and GE are heat-induced contaminants which can be formed in fat-containing baked products during the baking process. This study attempted to replace the conventional palm-based shortening (SH) with a healthier fat, namely soybean oil-based diacylglycerol stearin (SDAG) in producing biscuits. The effects of different baking temperatures (200, 210 and 220 °C) and SDAG:SH fat blend ratios (0:100, 60:40 (D64S), 80:20 (D82S), 100:0, w/w) towards the biscuits' physical properties were evaluated. Moreover, the oxidative stability, 3-MCPDPE and GE formation in the fats extracted from the biscuits were also investigated. SDAG-produced biscuit showed slight reductions in the spread ratio compared to the SH-produced biscuit. The elevated baking temperatures resulted in biscuits with increased hardness and low moisture content. Pure SDAG and the other fat blends exhibited significant (p < 0.05) poorer oxidative stability than SH. However, D64S was found to be more oxidative stable compared to SDAG and D82S. The D64S fat blend exhibited the lowest 3-MCPDE and GE formation rates among all fat samples with the increasing baking temperatures. Furthermore, the amount of 3-MCPDE and GE detected in the fats extracted from the biscuits baked at highest temperature (220 °C) were still within the safety limit. In overall, better quality biscuits were produced when lower baking temperature (200 °C) was used as all biscuits baked with different fats showed similar textural properties (hardness and cohesiveness), higher oxidative stability and lower formation of 3-MCPDE and GE compared to biscuits baked at higher temperatures. The findings justified the potential of D64S fat blend in replacing the conventional SH in producing healthier biscuits.

Keywords: 3-monochloropropane-1,2-diol ester; Baking; Cookie; Diacylglycerol; Fat blending; Glycidyl ester.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Diglycerides
Esters
Soybean Oil
Temperature
alpha-Chlorohydrin*

Substances

alpha-Chlorohydrin
Diglycerides
Soybean Oil
Esters
3-monochloropropane-1, 2 diol ester