The effect of replacing red palm stearin with red palm olein in baked potato cookies

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-06-22 DOI:10.3989/gya.0441211

J. Xu, Y.Y. Liu, T. M. Olajide, H.A. Liu, X. Weng

引用次数: 0

Abstract

Potato cookies were formulated by replacing red palm stearin (RPS) by red palm olein (RPOL) at 0, 17 and 35%, and then baked at 160, 180 and 200 °C for 10, 12 and 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:35, baking temperature of 160 ºC, and baking time 12 min were the optimal conditions. Cookies made from 65% RPS + 35% RPOL composition exhibited 0.6 times less squalene, but 1.5 times more β-carotene, tocopherols and tocotrienols than the mixture of RPS and RPOL at 100:0. In addition, cookies with superior oxidative stability were obtained at a lower temperature (160 ºC) and short baking time (10 min). This study demonstrates that the application of RPOL and RPS blending can positively enhance the nutritional properties and oxidative stability of baked food, and that using potato in the baking processing may be beneficial.

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用红棕榈油替代红棕榈硬脂在烤土豆饼干中的效果

以0、17和35%的红棕榈油蛋白（RPOL）代替红棕榈硬脂酸（RPS），然后在160、180和200°C下烘烤10、12和15分钟，制成土豆饼干。采用正交试验进行感官分析，结果表明，RPS-RPL比例为65:35，烘烤温度为160ºC，烘烤时间为12分钟是最佳条件。在100:0时，由65%RPS+35%RPOL组成的饼干显示出角鲨烯减少0.6倍，但β-胡萝卜素、生育酚和生育三烯醇增加1.5倍。此外，在较低的温度（160ºC）和较短的烘焙时间（10分钟）下获得了具有优异氧化稳定性的饼干。本研究表明，RPOL和RPS共混的应用可以积极提高烘焙食品的营养特性和氧化稳定性，在烘焙加工中使用土豆可能是有益的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality