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

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

doi:10.3989/gya.0441211

Authors

J. Xu School of Environmental and Chemical Engineering, Shanghai University https://orcid.org/0000-0002-8851-1299
Y.Y. Liu School of Life Sciences, Shanghai University https://orcid.org/0000-0001-9233-6625
T.M. Olajide School of Environmental and Chemical Engineering, Shanghai University https://orcid.org/0000-0003-4751-8715
H.A. Liu School of Life Sciences, Shanghai University https://orcid.org/0000-0002-0528-0860
X.C. Weng School of Environmental and Chemical Engineering, Shanghai University - School of Life Sciences, Shanghai University https://orcid.org/0000-0003-2047-1654

DOI:

https://doi.org/10.3989/gya.0441211

Keywords:

Micronutrients, Oxidative stability, Potato, Red palm olein, Red palm stearin

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.

Downloads

Download data is not yet available.

References

Al-Saqer JM, Sidhu JS, Al-Hooti SN, Al-Amiri HA, Al-Othman A, Al-Haji L, Ahmed N, Mansour IB, Minal J. 2004. Developing functional foods using red palm olein. IV. Tocopherols and tocotrienols. Food Chem. 85 (4), 579-583. https://doi.org/10.1016/j.foodchem.2003.08.003

Birch PRJ, Bryan G, Fenton B, Gilroy EM., Hein I, Jones JT, Toth IK. 2012. Crops that feed the world 8: Potato: Are the trends of increased global production sustainable? Food Secur. 4, 477-508. https://doi.org/10.1007/s12571-012-0220-1

El-Hadad N, Abou-Gharbia HA, Abd El-Aal MH, Youssef MM. 2010. Red palm olein: Characterization and utilization in formulating novel functional biscuits. J. Am. Oil Chem. Soc. 87, 295-304. https://doi.org/10.1007/s11746-009-1497-x

Hamid AA, Dek MSP, Tan CP. 2014. Changes of major antioxidant compounds and radical scavenging activity of palm oil and rice bran oil during deep-frying. Antioxidants 3 (3), 502-515. https://doi.org/10.3390/antiox3030502 PMid:26785067 PMCid:PMC4665415

Harianti R, Marliyati SA, Rimbawan, Sukandar D. 2018. Development of high antioxidant red palm oil cake as a potential functional food. J. Gizi Pangan. 13 (2), 63-70. https://doi.org/10.25182/jgp.2018.13.2.63-70

Kamaleldin A, Appelqvist LA. 1996. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids 31 (7), 671-701. https://doi.org/10.1007/BF02522884 PMid:8827691

Kong J, Perkins LB, Dougherty MP, Camire ME. 2011. Control of lipid oxidation in extruded salmon jerky snacks. J. Food Sci. 76 (1), C8-C13. https://doi.org/10.1111/j.1750-3841.2010.01896.x PMid:21535658

Kumar PKP, Krishna AGG. 2014. Physico-chemical characteristics and nutraceutical distribution of crude palm oil and its fractions. Grasas Aceites 65 (2), 26-41. https://doi.org/10.3989/gya.097413

Lee CY. 1986. Changes in carotenoid content of carrots during growth and post-harvest storage. Food Chem. 20, 285-293. https://doi.org/10.1016/0308-8146(86)90097-X

Marjan AQ, Marliyati A, Ekayanti I. 2016. Development of food product with red palm oil substitution as an alternative functional food high in beta carotene. J. Gizi Pangan. 11 (2), 91-98.

Mayamol PN, Balachandran C, Samuel T. 2007. Process technology for the production of micronutrient rich red palm olein. J. Am. Oil Chem. Soc. 84 (6), 587-596. https://doi.org/10.1007/s11746-007-1078-9

Mba OI, Dumont MJ, Ngadi M. 2015. Palm oil: Processing, characterization and utilization in the food industry-A review. Food Biosci. 10, 26-41. https://doi.org/10.1016/j.fbio.2015.01.003

Michotte D, Rogez H, Chirinos R, Mignolet E, Campos D, Larondelle Y. 2011. Linseed oil stabilisation with pure natural phenolic compounds. Food Chem. 129, 1228-1231. https://doi.org/10.1016/j.foodchem.2011.05.108 PMid:25212361

Nor AI, Miskandar MS. 2007. Utilization of palm oil and palm oil products in shortenings and margarine. Eur. J. Lipid Sci. Tech. 109, 422-432. https://doi.org/10.1002/ejlt.200600232

Oluwamukomi MO, Oluwalana IB, Akinbowale OF. 2010. Physicochemical and sensory properties of wheat-cassava composite biscuit enriched with soy flour. Afr. J. Food Sci. 5 (2), 50-56.

Pan KL, Ji M, Hu MM, OOI C. 2016. Analysis of nutritional components for red palm oil. Chinese cereals oils 29 (12), 79-81.

Radhika L, Kanthimathi MS, Ammu KR, Yuen-May C, Kim-Tiu T. 2017. Health-promoting effects of red palm oil: Evidence from animal and human studies. Nutr Rev. 75 (2), 98-113. https://doi.org/10.1093/nutrit/nuw054 PMid:28158744

Reddy LH, Couvreur P. 2009. Squalene: A natural triterpene for use in disease management and therapy. Adv. Drug Delivery Rev. 61 (15), 1412-1426. https://doi.org/10.1016/j.addr.2009.09.005 PMid:19804806

Rossi M, Alamprese C, Ratti S. 2007. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying. Food Chem. 102 (3), 812-817. https://doi.org/10.1016/j.foodchem.2006.06.016

Sidhu JS, Al-Hooti SN, Al-Saqer JM., Al-Amiri HA., Al-Foudari M, Al-Othman A, Ahmad A, Al-Haji L, Ahmed N, Mansor IB, Minal J. 2004. Developing functional foods using red palm olein: Pilot-scale studies. Int. J. Food Prop. 7 (1), 1-13. https://doi.org/10.1081/JFP-120022491

Singh JKL. 2016. Potato Starch and Its Modification.Adv. Potato Chem. Technol. 195-247. https://doi.org/10.1016/B978-0-12-800002-1.00008-X PMCid:PMC4864672

Siti AK, Jinap S, Sukor R. 2018. Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries. Malays J. Med. Sci. 25 (5), 128-139.

Sobhana R, Santosh JP, Som NS. 2019. Impact of crude palm oil fortified cookies supplementation on anthropometry, vitamin a and hematological status of school children in India. Int. J. Vitam. Nutr. Res. 89 (5-6), 1-10. https://doi.org/10.1024/0300-9831/a000478 PMid:30932787

Szulczewska-Remi A, Nogala-Kalucka M, Nowak KW. 2019. Study on the influence of palm oil on blood and liver biochemical parameters, beta-carotene and tocochromanols content as well as antioxidant activity in rats. J. Food Biochem. 43 (2), e12707. https://doi.org/10.1111/jfbc.12707 PMid:31353667

Yanishlieva NV, Aitzetmuller K, Raneva VG. 1998. Beta-carotene and lipid oxidation. Fett-lipid 100 (10), 444-462. https://doi.org/10.1002/(SICI)1521-4133(199810)100:10<444::AID-LIPI444>3.0.CO;2-A

Yui Y, Miyazaki S, Ma Y, Ohira M, Fiehn O, Ikegami T, McCalley DV, Tanaka N. 2016. Distinction of synthetic dl-α-tocopherol from natural vitamin E (d-α-tocopherol) by reversed-phase liquid chromatography. Enhanced selectivity of a polymeric C18 stationary phase at low temperature and/or at high pressure. J. Chromatogr. A. 1450, 45-52. https://doi.org/10.1016/j.chroma.2016.04.076 PMid:27157422

Zhang H, Xu F, Wu Y, Hu HH, Dai XF. 2017. Progress of potato staple food research and industry development in China. J. Integr. Agric. 16 (12), 2924-2932. https://doi.org/10.1016/S2095-3119(17)61736-2