Palatability and Stability of Shortbread Made

with Low Saturated Fat Content

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. This 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 flavor. 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.

Abstract:

Keywords: fatty acids, food composition, food quality, omega-3 fatty acids, optimization

Consumers attention 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 characterized by the same quality of the
full-fat counterparts. Furthermore, the formulations of low saturated fatty acids shortbreads may be optimized 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.

Practical Application:

Introduction
Biscuits are one of the most popular bakery products due to
their great variety, convenience, and long shelf life (Rababah and
others 2006; Caponio and others 2009). The main ingredients in
biscuits are flour, sugar, fat, and water, and the quality of these
ingredients can all affect the overall quality of the product. In
particular, fat plays an important role in biscuits as it influences
shelf life and contributes to the sensory experience (Zoulias and
others 2002; Laguna and others 2012; Taracon and others 2013).
Shortbreads are biscuits characterized by being dense and brittle
as their relatively high quantities of fat and sugar create a gluten
network (Manohar and Rao 1999). The quality of the fat used
in shortbread influences the flavor of the final product. Butter is
commonly used for its flavor in shortbread recipes, but it is rich in
saturated fatty acids (SFA) especially myristic, palmitic, and stearic
acids (McKevith 2005). Even though fat is an important source of
energy and facilitates the absorption of fat-soluble vitamins, high
fat consumption is generally associated with obesity and subsequent health problems. In particular, high consumption of SFA
and/or trans fatty acids (TFA) is associated with an increased risk
for cardiovascular disease (Micha and Mozaffarian 2010). Recently,
MS 20130994 Submitted 7/18/2013, Accepted 1/9/2014. Authors Marconi,
Mangione, Falconi, Pepe, and Perretti are with Dept. of Agricultural, Food and
Environmental Science, Univ. of Perugia, Via san Costanzo, 06126, Perugia, Italy.
Author Martini is with Colussi Group, Petrignano di Assisi, Perugia, Italy. Direct
inquiries to author Marconi (E-mail: ombretta.marconi@unipg.it).

R

C 2014 Institute of Food Technologists

doi: 10.1111/1750-3841.12383
Further reproduction without permission is prohibited

the European Food Safety Agency (EFSA) published recommendations on the dietary reference values for fats including SFA,
TFA, polyunsaturated fatty acids (PUFA), and monounsaturated
fatty acids (MUFA; European Food Safety Agency 2010). In particular, the EFSA recommended that intakes of SFA and TFA
should be as low as possible, however they did not suggest an upper limit for MUFA or PUFA intake. The EFSA also emphasized
the relationship between dietary SFA intake and increased blood
cholesterol/low density lipoprotein (LDL) concentrations; the replacement of SFA with MUFA and/or PUFA may help maintain
normal blood LDL concentrations (European Food Safety Agency
2011).
Some previous studies have focused on improving sensory and
nutritional profiles of biscuits (Maache-Rezzoug and others 1998;
Chevallier and others 2000) with attention to proper diet. Additional studies have focused on developing low-fat biscuit recipes
using emulsifiers, fat mimetics, and interesterified shortenings
made from palm and cottonseed oils (Manohar and Rao 1999;
Zoulias and others 2002; Dogan and others 2007; Handa and
others 2010; Forker and others 2012; Taracon and others 2013).
One previous study (Regnicoli and others 2011) used 50% corn,
soybean, and sunflower oils to replace SFA in shortbread and concluded that sunflower oil is a good SFA replacer because it had the
best sensory profile.
Some vegetable oils (for example, sunflower, corn, and soybean)
are rich in MUFA and PUFA. Oleic acid (OA) and palmitoleic
acid are the most common MUFA found in nature. Among the
polyunsaturated fats, the essential fatty acids linoleic acid (LA) and
Vol. 79, Nr. 4, 2014 r Journal of Food Science C469

C: Food Chemistry

Ombretta Marconi, Roberto Martini, Andrea Mangione, Caterina Falconi, Carolina Pepe, and Giuseppe Perretti

Low saturated fatty acid shortbread . . .

Table 1Shortbread recipes.

C: Food Chemistry

Ingredients (g)

TS

LSFS 60

Flour
Sugar
Butter
Sunflower oil
Yolk
Albumin
(NH4 )HCO3
NaHCO3
NaCl
Water (mL)

300
140
100
0
24
37
1
1.5
1.25
25

325
140
40
51
24
37
1
1.5
1.25
34

TS: traditional shortbread.

LSFS 60: low saturated fatty acids shortbread (60% high oleic sunflower oil).
LSFS 70: low saturated fatty acids shortbread (70% high oleic sunflower oil).

Reagents. Sulfuric acid 96%, 0.1 N sulfuric acid solution

(Fluka,
Steinhem, Germany). Sodium hydroxide solution 40%,
LSFS 70
sodium hydroxide solution 0.02 N, potassium sulfate anhydrous,
325
selenium, hydrogen peroxide 35%, petroleum ether, pumice
140
stone, potassium hydroxide, methanol, sodium sulfate anhydrous
30
(J. T. Baker, Deventer, Holland). 1,3-Diethyl-2-thiobarbituric
59.5
24
acid, butyl hydroxyl toluene, sodium dodecyl sulfate, ethyl ac37
etate, acetonitrile, boric acid solution 4% (Sigma Aldrich, St.
1
Louis, Mo., U.S.A.). Kjeldahl tablet and sodium chloride solu1.5
tion 2.5% (Carlo Erba, Milano, Italia). Hexane anhydrous (Panreac
1.25
Quimica, Barcelona, Spain). All reagents were of analytical grade
35.5
and the highest purity available.

linolenic acid (LNA) are of particular interest because of their

requirement in the diet (McKevith 2005). Sunflower oil is characterized by a low content of SFA and high content of unsaturated
fatty acids, mainly OA and LA (Preeti and others 2007). OA is
the main fatty acid present in high oleic sunflower oil (Merrill and
others 2008).
Studies have shown that diets rich in MUFA may play an important role in controlling cardiovascular risk factors such as hyperlipidemia by lowering levels of LDL cholesterol and raising
high density lipoprotein cholesterol levels (Allman-Farinelli and
others 2005; Micha and Mozaffarian 2010). Although OA and LA
can have positive effects on health, they can also become oxidized
in the presence of light, moisture, and high temperatures thereby
imparting peroxides and off-flavors in food products (Merril and
others 2008). In general, the more unsaturated a fat is, the more
unstable and susceptible to oxidation and rancidity it is. Therefore,
the short shelf life of high oleic sunflower oil and all vegetable oils
restricts their use in food formulations.
The aim of the present study was to assess formulations of low
saturated fat shortbreads made by partially replacing butter with
60% or 70% high oleic sunflower oil. The studies were conducted
on both laboratory and pilot plant scales. Furthermore, accelerated
shelf-life studies were conducted in order to evaluate the stability of the new formulations through peroxide values, fatty acid
profiles, and malondialdehyde (MDA) content, a key product of
lipid oxidation (Ray and Husain 2002). MDA has been used as
a marker of oxidative damage in both biological samples (Kinter
1995) and foods (St. Angelo 1996), but few studies have focused
on lipid oxidation in bakery products (Sakai and Kawahara 2005).
Sensory evaluation of the new formulations was also performed in
order to ascertain the effects on the flavor of the low saturated fat
shortbreads.

Materials and Methods

Materials
Biscuit ingredients. Wheat flour (Triticum aestivum L.) that
was finely ground (00, with ash, protein, and moisture values of
0.55%, 11.00%, and 15%, respectively, and a strength of W = 146)
was procured from Molini Popolari Riuniti di Ellera-Umbertide,
Italy. The other shortbread ingredients were sucrose (Eridania,
Bologna, Italy), butter (Grifolatte, Perugia, Italy), water, class A
eggs (Ovito, Perugia, Italy), high oleic sunflower oil with 79.2%
of cis-OA, 4.5% of palmitic acid, 3.6% of stearic, and 11.2% of
LA (Oleificio Speroni, Fidenza, Italy), salt (Italkali, Palermo, Italy),
sodium bicarbonate (E 500; Solvay, Milano, Italy), and ammonium
bicarbonate (E 503; Bertolini, Brescia, Italy).
C470 Journal of Food Science r Vol. 79, Nr. 4, 2014

Methods
Biscuit preparation.
Laboratory scale. The quantities of ingredients used to produce
traditional shortbread (TS) and the 2 levels of low saturated fatty
acid shortbread (LSFS) are reported in Table 1. The replacement
involved only the fat fraction of butter (85%).
The shortbread in this study was made by the doughing up
method. In the first phase the butter and flour were mixed in a
laboratory mixer (Kenwood Ltd., U.K.) for 5 min at 120 rpm and
25 C. Meanwhile the sugar and the liquid ingredients (including
the high oleic sunflower oil) were mixed separately in the mixer for
3 min at 150 rpm. In the second phase, the 2 mixtures were combined, baking powder ((NH4 )HCO3 and NaHCO3 ) was added,
and the final dough was mixed for 5 min at 80 rpm. The dough
was allowed to rest at 4 C for 1 h after which it was manually
sheeted and shaped into pieces of 40 mm in diameter 5 mm
in thickness. The biscuits were placed on a steel oven tray (length
33 cm width 38 cm height 3 cm thickness 1 mm) and
baked in a laboratory ventilated oven (Binder, N.Y., U.S.A.) at
180 C for 15 min. The biscuits were packaged and stored in
polypropylene bags after cooling.
Pilot plant scale. Once the LSFS recipe was optimized on the laboratory scale it was transferred to a pilot scale plant equipped with
a vertical mixer IL30 Model (Dominici, Italy), a rotary press T280
Model (Padovani, Italy) and a static oven C/2B Model (TMP,
Italy).
Biscuit evaluation. Moisture, pH, total nitrogen, protein, and
ash contents were determined according to their respective Association of Official Analytical Chemists methods (Official Methods
of Analysis 1980). The water activity (aw ) was determined using
an AquaLab series 3 (Decagon, Pullman, Wash., U.S.A.) calibrated
with lithium chloride solution (aw = 0.250 0.003).
Determination of the acidity was conducted following the
method of Tateo (1969). Briefly, 4 g of ground biscuit and 100
mL of an aqueous solution of neutral 50% ethanol were stirred
for 15 min at room temperature. After filtration, 50 mLof the
solution was titrated with NaOH 0.02 N using phenolphthalein
as the indicator. The peroxide values of the oil samples were determined according to the European Official Methods of Analysis
(European Community 1991).
The total fat content was determined according to the AOCS
method (American Oil Chemists Society 1984). Lipid extraction
was carried out by a Soxhlet extractor using petroleum ether as
solvent for 6 h. The solvent was removed by vacuum evaporation. The fat content of the sample was expressed as a percentage
of dry matter. The fat extract was used for the determination
of fatty acid profiles by gas chromatography. The lipid extracts
were trans-esterified by treatment with methanol/KOH solution,

Low saturated fatty acid shortbread . . .

Descriptor
Color
Hardness
Oiliness
Sweetness
Saltiness

Definition
Burned, undercooked, or well-cooked
By steadily compressing the biscuit between
the molars, the force required for
compression.
By gently rubbing both sides of the biscuit
with fingers, the greasy/oily sensation.
Fundamental taste sensation associated with
sugars, perceptible on the tip of the
tongue.
Taste of salt perceptible on the tip of the
tongue and on the sides around it.

and the resulting fatty acid methyl esters were injected into the
HRGC-FID system. The fatty acids were identified by comparing
their retention times with those of commercial standards (Sigma
Aldrich; Bravi and others 2009).
The MDA content of the biscuits was determined according to
the method of Sakai and Kawahara (2005) using HPLC coupled
with Flourimetric Detector DETBA-MDA adducts. The accelerated shelf-life test (ASLT), where storing the shortbreads for 1 d at
55 C corresponds to 18 d at room temperature (20 C), was performed in order to evaluate the shelf life of the biscuits (Robertson
1993). The shortbreads were kept in an oven at 55 C for 5, 10,
and 20 d corresponding, respectively, to 90 (T5 ), 180 (T10 ), and
360 (T20 ) days at room temperature and then subjected to chemical
and sensorial analysis.
Sensory evaluation. Sensory evaluation was conducted to
evaluate the palatability of the cookies and to evaluate whether
there was a statistically significant difference between the TS and
LSFS at T0 and T20 . In total 3 sensory tests were carried out:
discrimination, quantitative descriptive analysis, and the hedonic
test. For each test, panelists were presented with 2 biscuits in
polyethylene bags, a glass of water to cleanse the palate, and the
scorecard.

Quality parameter
Acidity (g oleic ac./100 g product)
Ash (%)
PH
Peroxide values (meq O2 /g)
Moisture (%)
aw
Protein (%)

TS

LSFS 60

LSFS 70

0.75a

0.66a

0.76a
8.43a
26.25a
3.25a
0.260a
7.36a

0.80a
8.44a
23.96a
4.29b
0.310b
7.94b

0.65a
0.77a
8.41a
23.93a
4.40ab
0.340b
7.90b

Values with superscript letters, on the same row, that are different are significantly
different (P < 0.05).
Mean reported of duplicate analyses from 3 technological replications.
TS: traditional shortbread.
LSFS 60: low saturated fatty acids shortbread (60% high oleic sunflower oil).
LSFS 70: low saturated fatty acids shortbread (70% high oleic sunflower oil).

Table 4Fatty acid profiles of the shortbreads.

Total lipid (% of biscuit weight)

Fatty acids (% of total fat content)
Saturated fatty acids (SFA)
Butyric (C4:0)
Caproic (C6:0)
Caprylic (C8:0)
Capric (C10:0)
Lauric (C12:0)
Myristic (C14:0)
Palmitic (C16:0)
Stearic (C18:0)
Behenic (C22:0)
SFA
Monounsaturated fatty acids (MUFA)
Palmitoleic (C16:1)
Oleic (C18:1)
MUFA
Polyunsaturated fatty acids (PUFA)
t Linoleic (C18:2)
cis-Linoleic (C18:2)
-Linolenic (C18:3. n3)
PUFA

TS

LSFS 60

LSFS 70

18.60a

16.35b

17.58ab

2.13a
1.68a
1.13a
2.69a
3.26a
11.01a
31.08a
9.39a
0.06a
62.43a

0.95b
0.76b
0.48b
1.12b
1.31b
4.28b
15.10b
5.43b
0.50b
29.93b

0.72c
0.55c
0.35c
0.81c
0.95c
3.12c
12.42c
4.81c
0.57c
24.30c

1.79a
25.55a
27.34a

0.85b
57.67b
58.52b

0.69c
63.22c
63.91c

0.44a
4.70a
0.77a
5.91a

0.19b
8.74b
0.38b
9.31b

0.15c
9.41c
0.33b
9.89c

Discrimination test. The triangle-discriminating test was performed

Values with superscript letters, on the same row, that are different are significantly
by 30 untrained panelists of university students aging from 20 to different (P < 0.05).
reported of duplicate analyses from 3 technological replications.
30 of which 19 were female and 13 were male. The panelists Mean
TS: traditional shortbread.
were self-reported traditional consumers of biscuits. Two tests were LSFS 60: low saturated fatty acids shortbread (60% high oleic sunflower oil).
carried out, one comparing LSFS 60 (LSFS with 60% of high oleic LSFS 70: low saturated fatty acids shortbread (70% high oleic sunflower oil).
sunflower oil) with TS and the other comparing LSFS 70 (LSFS
with 70% of high oleic sunflower oil) with TS. Both tests were
too hard; oiliness, sweetness, saltiness, and flavor: 0 = much too
performed at T0 .
weak, 1 = too weak, 2 = slightly weak, 3 = just about right, 4 =
Quantitative descriptive analysis. A total of 6 trained panelists aged slightly strong, 5 = too strong, 6 = much too strong. Open-ended
from 30 to 45 consisting 4 males and 2 females evaluated the comments relative to secondary descriptors identified by trained
biscuits using the quantitative descriptive analysis technique. The panelists were also collected.
panelists were trained in 10 sessions to identify and determine
descriptors relating to smell, taste, and texture. The terms and Consumer sensory analysis. A total of 114 consumers (54 female and
their corresponding definitions (Table 2) were available to the 60 male) aged from 19 to 59 y took part in the study to test the
panelists during all sessions. The panelists belong to industrial acceptance of the LSFS70 at T0 . The consumer sample population
bakery products and taste their products for the sensory analysis, was composed by students and employees of University of Perugia
almost daily. The evaluation of the biscuits was carried out over 2 d and 52% of the participants reported frequent consumption of this
in 2 sessions in which the LSFS 70 and TS at T0 and LSFS 70 and type of biscuit.
Each consumer received a packet containing 2 pieces of LSFS
TS at T20 were evaluated. One replication of each treatment was
performed by each panelist. A 7-point intensity scale was used; and tested the samples for acceptability of appearance, texture,
color: 0 = much too light, 1 = too light, 2 = slightly light, 3 = fleste, and overall acceptance, reported in Table 3. Overall acjust about right, 4 = slightly too dark, 5 = too dark, 6 = much too ceptance was reported using a 5-point hedonic scale (where 1 =
dark; hardness: 0 = much too soft, 1 = too soft, 2 = slightly soft, dislike extremely, 2 = dislike moderately; 3 = neither like nor
3 = just about right, 4 = slightly hard, 5 = too hard, 6 = much dislike, 4 = like moderately, and 5 = like extremely).
Vol. 79, Nr. 4, 2014 r Journal of Food Science C471

C: Food Chemistry

Table 2Definitions of physical and flavor descriptors used in Table 3Chemical quality parameters of the different shortthe quantitative descriptive analysis.
breads.

Low saturated fatty acid shortbread . . .

C: Food Chemistry

Statistical analysis
Statistical analyses were performed using the software STATISTICA 8.0 (StatSoft Inc., Tulsa, Okla., U.S.A.) on data collected
from chemical and sensory evaluation of TS, LSFS 60, and LSFS
70 during ASLT. Each biscuit sample was produced in triplicate
and all the chemical analyses were performed in duplicate; so, the
data reported in tables are means of 6 values. Significant differences (P 0.05) in the chemical parameters of TS, LSFS 60, and
LSFS 70 after 0 d at 55 C (T0 ) and their fatty acid profiles were
discriminated using an unpaired Students t-tests, whereas a paired
t-test was used to discern the fatty acid profiles of the LSFS 60
and LSFS 70 in ASLT. A paired t-test was used to discern significant differences of sensory evaluation tests. Values were considered
significantly different at P < 0.05.

Table 5Fatty acid profiles of the LSFS 60 in the shelf-life study.

Fatty acids (% of total fat)

T0

Saturated fatty acids (SFA)

Butyric (C4:0)
0.95a
Caproic (C6:0)
0.77a
Caprylic (C8:0)
0.48a
Capric (C10:0)
1.11a
Lauric (C12:0)
1.31a
Myristic (C14:0)
4.29a
Palmitic (C16:0)
15.11a
Stearic (C18:0)
5.44a
Behenic (C22:0)
0.50a
SFA
29.95a
Monounsaturated fatty acids (MUFA)
Palmitoleic (C16:1)
0.84a
Oleic (C18:1)
57.64a
MUFA
58.48a
Polyunsaturated fatty acids (PUFA)
Results and Discussion
t-Linoleic (C18:2)
0.19a
The present study tested the use of high oleic sunflower oil
cis-Linoleic (C18:2)
8.76a
as a replacement for 60% and 70% of the butter in shortbread.
-Linolenic (C18:3. n3)
0.38a
The shortbreads were prepared following the recipes reported in
PUFA
9.33a

Table 1. The chemical properties of the LSFSs compared with the

control (TS) are reported in Table 3. The LSFS showed higher
moisture, aw and protein values compared with the TS. The high
moisture value in the LSFS is likely to be related to the amount
of water added to compensate for the butter replacement with
vegetable oils as has been reported elsewhere (Forker and and
others 2012). The higher protein content of LSFS is probably due
to the greater use of flour during the kneading phase in order to
facilitate the workability of the product. The aw value is important
for biscuits because it affects crispness. In fact, knowledge of just
a products moisture content does not give information about its
hydration (Arimi and others 2010). Biscuits typically have an aw
of about 0.25, and they will not be crisp if the aw is above 0.35
(Manley 2000). Therefore, the aw values of 0.310 and 0.340 of the
LSFS 60 and 70 were acceptable considering the aw limit value for
the crispness.
Water activity and moisture content do not solely influence
rheological properties but also the microbiological and sensory
(flavor) properties of foods. Foods with an aw < 0.60 are considered microbiologically stable, although some of their constituents
may undergo chemical reactions. A value of aw < 0.20 has been
shown to enhance lipid oxidization accompanied by pronounced
alterations of sensory qualities during storage (Labuza and De-

T5

T10

T20

0.98a
0.75a
0.49a
1.14a
1.34a
4.35a
15.23a
5.45a
0.49a
30.22a

0.98a
0.75a
0.49a
1.13a
1.33a
4.31a
15.16a
5.38a
0.57a
30.13a

0.93a
0.71a
0.46a
1.06b
1.24b
4.13a
14.87a
5.84b
0.51a
29.75a

0.84a
57.67a
58.51a

0.86a
57.73a
58.59a

0.81a
58.33a
59.14a

0.19a
8.73ab
0.38a
9.30a

0.19a
8.61b
0.37a
9.17b

0.19a
8.44 c
0.35b
8.98c

Mean reported of duplicate analyses from 3 technological replications.

T0 = 0 d; T5 = 90 d; T10 = 180 d; T20 = 360 d.
Values with superscript letters, on the same row, that are different are significantly
different (P < 0.05).

gun 1971; Reed and others 2002; Cervenka

and others 2006).
Thus, the aw values of our LSFSs which contain a high content of
unsaturated fatty acids known to readily oxidize, are acceptable.
Total lipid content and fatty acid profiles of the shortbreads at
T0 are reported in Table 4. The lipid contents of the LSFS 60 and
70 were lower than that of the TS. The fatty acid profiles were
also different between the groups. Among the SFA, palmitic acid
was the most abundant in all the samples that is mainly due to
the butter concentrations. OA was the most prevalent unsaturated
fatty acid followed by LA.
Total SFA content was significantly decreased in the LSFS 60
and LSFS 70. Substituting high oleic sunflower oil for the butter
reduced SFA content by about 52% in LSFS 60 and 61% in LSFS
70. On the other hand, there was a significant increase in MUFA
content by 53% and 57% for LSFS 60 and LSFS 70, respectively.
PUFA content was increased by about 40% in both LSFS prototypes. The increases were the highest in OA and LA; this is due to
their relative abundance in high oleic sunflower oil. These results

Figure 1Peroxide values of LSFS 60 and LSFS 70

during the accelerated aging tests.
Number of replications: 3
LSFS 60: low saturated fatty acids shortbread
(60% high oleic sunflower oil)
LSFS 70: low saturated fatty acids shortbread
(70% high oleic sunflower oil)
T0 : 0 d; T5 : 90 d; T10 : 180 d; T20 : 360 d.

C472 Journal of Food Science r Vol. 79, Nr. 4, 2014

Table 6Fatty acid profiles of the LSFS 70 in the shelf-life study.

Fatty acids (% of total fat)
Saturated fatty acids (SFA)
Butyric acid (C4:0)
Caproic (C6:0)
Caprylic (C8:0)
Capric (C10:0)
Lauric acid (C12:0)
Myristic acid (C14:0)
Palmitic (C16:0)
Stearic (C18:0)
Behenic (C22:0)
SFA
Monounsaturated fatty acids (MUFA)
Palmitoleic (C16:1)
Oleic (C18:1)
MUFA
Polyunsaturated fatty acids (PUFA)
t-Linoleic (C18:2)
cis-Linoleic (C18:2)
-Linolenic (C18:3. n3)
PUFA

T0

T5

T10

T20

0.73a
0.5a
0.35a
0.81a
0.96a
3.13a
12.40a
4.80a
0.57a
24.25a

0.68ab
0.54a
0.35a
0.83a
0.99b
3.23a
12.60b
4.79a
0.56a
24.57b

0.65b
0.53a
0.35a
0.83a
0.99b
3.20a
12.55b
4.80a
0.57a
24.47c

0.55c
0.45b
0.29b
0.67b
0.78c
2.64b
11.22c
4.80a
0.62b
22.02d

0.69a
63.34a
64.03a

0.68ab
62.99a
63.67b

0.68ab
63.09a
63.77b

0.62b
66.14b
66.76c

0.15a
9.31a
0.32a
9.78a

0.14a
9.39a
0.32a
9.85a

0.14a
9.41a
0.33a
9.88a

0.12b
9.12b
0.27b
9.51b

Mean reported of duplicate analyses from 3 technological replications.

T0 = 0 d; T5 = 90 d; T10 = 180 d; T20 = 360 d.
Values with different superscript letters within the same row are significantly different
(P < 0.05).

suggest that high oleic sunflower oil can be used to replace butter
in shortbread dough to obtain LSFS.
Alteration of the shortbread recipe can affect the workability
of the dough. In fact, the dough substituted with high oleic sunflower oil was more oily and adhesive than the traditional dough
(Baltsavias and others 1999). The workability was increased by
adding a significant amount of flour during kneading and storing
at a cool temperature before lamination. This suggests the water
content should be reduced when the recipe is scaled up.
Temperature is one of the main factors influencing lipid oxidation that leads to the formation of off-flavor compounds that are
unpalatable to the consumer (Calligaris and others 2007). Therefore, the LSFS were tested in an accelerated shelf-life test during
which fatty acid profiles were monitored. MDA content was also
performed to assess if MDA can be used as a marker for oxidative
damage in shortbread (Bergamo and others 1998).

Figure 1 shows the changes in peroxide values of the LSFS 60

and the LSFS 70 stored at 55 C during the accelerated shelf-life
test. Peroxide values increased during storage, as expected (Calligaris and others 2007). At baseline (T0 ) the 2 samples showed
equivalent peroxide values, which increased at T5 (which corresponds to 90 d at room temperature) and then it remained constant
until T20 (corresponding to 360 d at room temperature). At T5 ,
T10 , and T20 the peroxide values of LSFS 70 were higher than
LSFS 60, as expected given the higher content of unsaturated
fatty acids. The fatty acid profiles of the 2 shortbreads did not
vary during the test as reported in Tables 5 and 6. These tables
show that, during the ASLT of the LSFS 60, most of the fatty
acids did not change significantly (P < 0.05). A nonsignificant
decrease in lauric (C12:0), capric (C10:0), t-linoleic (C18:2), and
-LNAs (C18:3, n3) was observed at T20 . On the other hand,
a nonsignificant increase in stearic acid (C18:0) was observed at
T20 . Similarly, LSFS 70 also showed nonsignificant decreases in all
fatty acids except for stearic acid (C18:0) at T20 .
Figure 2 shows the changes in MDA content in the shortbreads
during the ASLT. The results showed no significant variations in
the amount of MDA during the storage time. While not significant, the higher MDA values at T20 in the LSFS 70 correspond as
expected to their higher peroxide value. Taken together the peroxide values, fatty acid profiles and the MDA contents suggest the
partial replacement of butter with high oleic sunflower oil at the
current levels does not negatively influence the chemical stability
of shortbread.
Two discriminating tests were performed to compare the shortbreads. Panel members were asked to identify the correct identities
of the TS compared with the substituted biscuits. The tests showed
that the LSFS 60 and LSFS 70 were perceived equal to the TS;
only 13 panelists correctly discriminated between TS and LSFS 60,
and only 7 between LSFS 70 and TS. Given that the sample of 33
panel members had a fixed = 0.05, 17 positive responses were
required to conclude that the samples are perceptibly different.
Therefore, the replacement of butter with high oleic sunflower oil
did not introduce a sensorial difference in this study.
After observing that the new formulations lowered SFA content
while maintaining quality and storage parameters similar to those
of TS, we decided to transfer the recipe to a pilot scale.
The LSFS produced at the pilot plant was subjected to the
ASLT and sensory evaluation to compare the LSFS 70 with the

Figure 2MDA content in the LSFS 60 and

LSFS 70 during the accelerated aging tests.
Number of replications: 3
LSFS 60: low saturated fatty acids shortbread
(60% high oleic sunflower oil)
LSFS 70: low saturated fatty acids shortbread
(70% high oleic sunflower oil)
T0 : 0 d; T5 : 90 d; T10 : 180 d; T20 : 360 d.

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C: Food Chemistry

Low saturated fatty acid shortbread . . .

Low saturated fatty acid shortbread . . .

Table 7Sensory evaluation scores of TS and LSFS 70 at T0 and
T20 .
ColorA HardnessB OilinessC SweetnessC SaltinessC FlavorC

C: Food Chemistry

TS T0
LSFS 70 T0
TS T20
LSFS 70 T20

2.95a
3.40b
2.57c
2.72c

2.43a
3.33b
2.95c
3.85d

2.68a
3.12a
2.92c
2.93c

2.88a
3.23a
3.45c
3.37c

2.33a
1.93a
2.78c
2.27c

3.45a
1.85b
3.23c
2.63d

n = 6; T0 = 0 d; T20 = 360 d.
Pairs (TS T0 compared with LSFS 70 T0 and TS T20 compared with LSFS 70 T20 ),
with the different letters within the same column are significantly different (P < 0.05).
TS: traditional shortbread.
LSFS 60: low saturated fatty acids shortbread (60% high oleic sunflower oil).
LSFS 70: low saturated fatty acids shortbread (70% high oleic sunflower oil).
A
Color: 0 = much too light, 1 = too light, 2 = slightly light, 3 = just about right, 4 =
slightly too dark, 5 = too dark, 6 = much too dark.
B
Hardness: 0 = much too soft, 1 = too soft, 2 = slightly soft, 3 = just about right, 4 =
slightly hard, 5 = too hard, 6 = much too hard.
C
Oiliness, sweetness, saltiness and flavor: 0 = much too weak, 1 = too weak, 2 = slightly
weak, 3 = just about right, 4 = slightly strong, 5 = too strong, 6 = much too strong.

Table 8Consumer evaluation scores for LSFS 70 at T0 .

Appearancea

Texturea

Flavora

Overall
Acceptancea

3.82 0.70

3.89 0.83

3.67 0.63

3.95 0.58

LSFS 70 at T0

Values are presented as means standard deviations.

LSFS 70: low saturated fatty acids shortbread (70% high oleic sunflower oil). T0: 0 d.
a
Appearance, texture, flavor, overall acceptance: 1 = dislike extremely, 2 = dislike
moderately, 3 = neither like nor dislike, 4 = like moderately, and 5 = like extremely.

TS at T0 and T20 . Table 7 shows the results of the quantitative

descriptive analysis for LSFS 70 compared with TS at T0 . Students
t-tests indicated that the LSFS 70 was significantly different from
TS (P < 0.05) with respect to color, hardness, and flavor, however
they were not significantly different in terms of oiliness, sweetness,
and saltiness. At the end of the accelerated shelf-life test, T20 , the
LSFS 70 was significantly different compared to TS in hardness and
flavor. While both shortbreads showed normal chromatic decay at
T20 , the LSFS 70 was reported by some panelists to exhibit a
fry flavor. Other panelist comments described the butter flavor
of TS more positively and pleasurable than the LSFS 70 flavor,
but this result is acceptable for a new formulation and has been
previously reported (Forker and others 2012; Tarancon and others
2013). Our data indicate that 60% butter replacement with high
oleic sunflower oil and water could be better for the flavor of
shortbread. Regardless, the consumer sensory analysis of the LSFS
70 resulted in scores ranging from 3.67 to 3.95 for all descriptors,
with an overall acceptance of 3.95 (Table 8). The results indicated
that the LSFS 70 could be accepted by the consumers as a new
formulation for shortbread biscuits.

Conclusions
High oleic sunflower oil can be used to produce shortbreads
with low levels of SFA, high levels of PUFA and MUFA, and
good stability. The proposed formulations allow the use of the
following claim to be included on the label per EFSA regulations:
low or reduced saturated fat (hard fat) or replacement of saturated
fat with MUFA, PUFA (soft fat) low cholesterol.
Another benefit is that because butter contains TFA, the use
of high oleic sunflower oil to replace butter can also reduce TFA
content in shortbread. One drawback of the oil substitution was
that it produced a less consistent, more oily and adhesive dough
than traditional dough, but this issue was resolved by adding a
higher concentration of flour during kneading and storing at a
C474 Journal of Food Science r Vol. 79, Nr. 4, 2014

cool temperature before lamination. The results of sensory analysis

showed that the TS and the LSFS 70 have similar sensory profiles,
and the consumer tests indicated that the LSFS 70 was palatable.

Acknowledgments
We thank the Italian Ministry of Agricultural, Food and Forestry
Policies for financial support of the project CERSUOM, and Dr.
Valerio Colasante for his collaboration on the laboratory activity.

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