Sunflower Oil Drops Saturated Fat in Shortbread

PERUGIA, Italy—Replacing butter with high oleic sunflower oil in shortbreads decreased the final saturated fatty acids (SFA) content by 52% and 61%, respectively, while maintaining quality attributes similar to those of traditional shortbreads, according to a new study published in the Journal of Food Science.

Researchers at the University of Perugia assessed the formulation of low SFA shortbreads by replacing 60% and 70% of the butter content with high oleic sunflower oil and water. High consumption of SFA is associated with increased risk of cardiovascular disease.

Researchers evaluated the quality of the low SFA shortbreads through acidity, peroxide value, moisture, ash content, water activity, pH, protein, fat content and fatty acid profiles. A sensory evaluation was also performed to ascertain the effect on flavor. Stability of the new formulations was assessed by conducting accelerated shelf-life studies.

The researchers found that replacing butter with high oleic sunflower oil at levels of 60% and 70% decreased the final SFA content by 52% and 61%, respectively. It did increase the monounsaturated fat content by 55% on average while polyunsaturated fat content increased by 40%. Further, the new formulations possess quality parameters similar to those of traditional shortbreads. 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 traditional shortbreads and low SFA shortbreads have similar sensory profiles, and the consumer tests indicated that the low SFA shortbreads were well liked.

It's hard to recall a time when fat wasn't caught in the crosshairs. Whether it was contributing to obesity, increasing the risk for heart disease or adding to an already-overflowing caloric balance, fat always seems to be taking the heat.

That miasma is almost certain to dispel, though, as consumers learn more about the relationship between fat and health. The latest science proves that some fats, far from deserving elimination, actually merit greater representation in our diets. This has prompted product developers to reexamine where—and which—fats fit into formulations. Food Product Design's "Survival Guide: Fats & Oils" dives into the world of fats, providing market data, application-based articles and a Buyer's Guide to help food product designers, marketers and C-level executives make informed decisions on the fats and oils they select for their products.