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.
Subject
Organic Chemistry,Food Science
Reference46 articles.
1. Liang, R.H., Ouhyoung, M., 1998. A real-time continuous gesture recognition system for sign language, in: Proceedings third IEEE international conference on automatic face and gesture recognition,
2. IEEE. pp. 558-567.
3. Liu, L., Fan, G., 2005. Combined key-frame extraction and objectbased video segmentation. IEEE transactions on circuits and systems for video technology 15, 869-884. https://doi.org/10.1109/TCSVT.2005.848347
4. Liu, T., Zhang, H.J., Qi, F., 2003. A novel video key-frame-extraction algorithm based on perceived motion energy model. IEEE transactions on circuits and systems for video technology 13, 1006-1013.
5. https://doi.org/10.1109/TCSVT.2003.816521
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献