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

Autores/as

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

Palabras clave:

Estabilidad oxidativa, Estearina de palma roja, Micronutrientes, Oleina de palma roja, Patata

Resumen

Las galletas de papa fueron formuladas reemplazando estearina de palma roja (RPS) por oleina de palma roja (RPOL) al 0, 17 y 35%, y posteriormente horneadas a 160, 180 y 200°C durante 10, 12 y 15 min. El análisis sensorial utilizando una prueba ortogonal mostró que la relación RPS-RPOL 65:35, la temperatura de horneado 160 ºC, y el tiempo de horneado 12 min fueron las condiciones óptimas. Las galletas hechas de 65% RPS + 35% RPOL presentan 0,6 veces menos de escualeno, pero 1,5 veces más β-caroteno, tocoferoles y tocotrienoles que la mezcla de RPS y RPOL en 100:0. Por otra parte, las galletas con mayor estabilidad oxidativa se obtuvieron a menor temperatura (160 ºC) y menor tiempo de horneado (10 min). Este estudio demuestra que la mezcla RPOL y RPS puede mejorar positivamente las propiedades nutricionales y la estabilidad oxidativa de los alimentos horneados, y que el uso de papa en el procesamiento de hornear puede ser beneficioso.

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