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Red Palm Olein: Characterization and Utilization in Formulating Novel Functional Biscuits
Author(s) -
ElHadad Nesma,
AbouGharbia Hany Aly,
Abd ElAal Mohammed Hamadi,
Youssef Mohammed Mohamoud
Publication year - 2010
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-009-1497-x
Subject(s) - food science , lightness , chemistry , volume (thermodynamics) , mathematics , optics , quantum mechanics , physics
Functional biscuits were formulated by replacing white shortening (WS) by red palm olein (RPOL) at 20, 40, 60, 80 and 100%. Sensory evaluation of fresh biscuits indicated that all RPOL levels were significantly as acceptable as or superior to the control. Consequently, two superior RPOL levels (40 and 60%) were chosen for further investigation along with the control. Biscuits made from 40% WS + 60% RPOL exhibited significantly the lowest values regarding water loss during baking, volume before baking, specific volume, specific lightness, water activity and shearing force. Triacylglycerol and fatty acid composition of formulated biscuits resembled their counterparts for RPOL. These biscuits contained 1.8 times more tocopherols and tocotrienols and 10.4–14.8 times more carotenes than the control. Meanwhile, packaged biscuits were able to be stored at room temperature in the light for not less than 6 months without any deterioration in their quality.