Developing Functional Foods Using Red Palm Olein: Objective Color and Instrumental Texture

Autor: Jameela M. Al-Saqer, Isa B. Mansour, M. Johari, Jiwan S. Sidhu, Suad N. Al-Hooti, Amani Al-Othman, Hanan Al-Amiri
Rok vydání: 2004
Předmět:
Zdroj: International Journal of Food Properties. 7:15-25
ISSN: 1532-2386
1094-2912
Popis: Edible red palm olein (RPOL) has been newly developed by the Malaysian Palm Oil Board for use in food products to enhance their nutritional value. The results of the effect of RPOL and red palm shortening (RPS) on the objective color and instrumental texture of these functional foods are presented. The results indicate that using up to 100% RPS in the test bread samples did not have any adverse effect on the textural quality of the samples, with the results being comparable with the respective control breads. However, increasing the level of RPOL caused a simultaneous increase in compression force with the values being highest at the 100% replacement level. Replacement with RPOL in bread formulations at the 100% level increased the compression force to 15.2 N for whole-wheat bread, 7.5 N for white bread, and 11.7 N for 20% bran (0.2 kg bran/kg flour) bread over that of control whole-wheat bread (8.3 N), control white bread (3.3 N), and control 20% bran bread (4.2 N). This indicates that RPOL does...
Databáze: OpenAIRE
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