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Journal of Chemistry
Volume 2014, Article ID 936780, 8 pages
http://dx.doi.org/10.1155/2014/936780
Research Article

Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

1Organic Materials Laboratory, Department of Food Sciences, Abderrahmane Mira University, 06000 Bejaia, Algeria
2Nutrition and Food Technologies Laboratory, Department of Food Technologies, INATAA, University of Constantine, Ain El-Bey Road, 25000 Constantine 1, Algeria
3Ethnobotany Laboratory, Department of Biochemistry, Abderrahmane Mira University, 06000 Bejaia, Algeria
4Department of Research, Development and Quality Control, CEVITAL, 06000 Bejaia, Algeria

Received 29 September 2013; Revised 26 December 2013; Accepted 29 December 2013; Published 11 February 2014

Academic Editor: Hamadi Attia

Copyright © 2014 Anis Chikhoune et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Interesterification becomes a very powerful tool in food industry. A blend of coconut oil and palm stearin is enzymatically interesterified by lipase (EC 3.1.1.3) in an aquarium reactor. The interesterified blend obtained is then incorporated in madeleines, mini croissants, and mini rolls. Physicochemical parameters’ assessment for molasses used is in good agreement with the international standards. Fatty acid composition of the interesterified blend and sugar content of molasses were assessed by gas chromatography (GC) and high performance liquid chromatography (HPLC). A sensory evaluation of the madeleines, mini croissants, and buns has been carried out by untrained tasters, with a statistical analysis by a principal component analysis (PCA). Chromatographic characterization by Gas Chromatography revealed fatty acids, ranging from C6: 0 to C22: 0. Liquid sugar’s content by high performance liquid chromatography revealed three main sugars: sucrose, glucose, and fructose. Results of the sensory analysis showed the good quality of the prepared products.