date:Apr 23, 2014
According to a study 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 in