Storage studies of red palm oil fortified cookies

Use of red palm oil fortified shortening was explored for combating vitamin A deficiency in Pakistan. Six types of cookies were prepared in which normal shortening was progressively replaced at the rate of 20 per cent with RPO fortified shortening. The carotenoids content of cookies varied depending...

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Bibliographic Details
Published in:Nutrition and food science 2004-12, Vol.34 (6), p.272-276
Main Authors: Butt, M.S., Sharif, K., Huma, N., Mukhtar, T., Rasool, J.
Format: Article
Language:English
Subjects:
Carotenoids
Confectionery
Cookies
Edible oils
food fortification
food nutrient losses
food storage
fortified foods
Moisture content
nutritive value
off flavors
Oils & fats
Pakistan
Palm oil
palm oils
shelf life
shortenings
Storage
vitamin A
vitamin content
Vitamins
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Summary:Use of red palm oil fortified shortening was explored for combating vitamin A deficiency in Pakistan. Six types of cookies were prepared in which normal shortening was progressively replaced at the rate of 20 per cent with RPO fortified shortening. The carotenoids content of cookies varied depending on the content of RPO. A moderate loss was noticed after a 60-day storage. An increase in moisture content was observed, while other chemical characteristics remained unchanged. Sensory analysis showed that cookies containing 40 per cent RPO were most acceptable, while those prepared from 80-100 per cent RPO developed an oily flavour. The best treatment having 40 per cent RPO + 60 per cent NS provides 344.15 to 312.86 μg 10 g of carotenoids at 0 and 60 days respectively. Recommends that five cookies would provide 40-50 per cent of RDA of vitamin A to school-going children.
ISSN:0034-6659
1758-6917
DOI:10.1108/00346650410568345