udy published in the Journal of Food Science, substituting butter with high oleic sunflower oil in shortbreads decreased the final saturated fatty acid (SFA) content while maintaining a similar sensory profile and shelf-life characteristics.The researchers – from the University of Perugia in Italy - note that high consumption of saturated fatty acids (SFA) is associated with increased risk of cardiovascular disease and the European Food Safety Agency has called for lower SFA intake. 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 high oleic sunflower oil replacement of butter at levels of 60% and 70% decreased the final SFA content by 52% and 61%, respectively. On the other hand, monounsaturated fat content increased 55% on average while polyunsaturated fat content increased by 40%.
Furthermore the new formulations possess quality parameters similar to those of traditional shortbreads (TSs). The study of the shelf life of the products showed that there are no significant variations in peroxide values, malondialdehyde content, or fatty acid profiles in biscuits over time, confirming their high stability. The quantitative descriptive analysis showed that the TS and low SFA shortbreads have similar sensory profiles, and the consumer tests indicated that the low SFA shortbreads were well liked.
The researchers conclude by noting that consumers’ concern about obesity, diseases, and low fat foods is increasing. Therefore, one of the aims of the food industry is the production of fat-reduced products characterised by the same quality of the full-fat counterparts. Furthermore, the formulations of low saturated fatty acids shortbreads may be optimised by partially replacing butter with high oleic sunflower oil. This study of the shelf-life stability and the sensory profiles of low saturated fat shortbreads confirm that the new formulations possess quality parameters similar to those of traditional shortbreads.
