Storage studies of red palm oil fortified cookies

M.S. Butt (Associate Professor, at the Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.)
K. Sharif (PhD Scholar, at the Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.)
N. Huma (Lecturer at the Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.)
T. Mukhtar (Production Manager at Golden Juices, Lahore, Pakistan)
J. Rasool (Student, at the Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 December 2004

Abstract

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.

Keywords

Citation

Butt, M., Sharif, K., Huma, N., Mukhtar, T. and Rasool, J. (2004), "Storage studies of red palm oil fortified cookies", Nutrition & Food Science, Vol. 34 No. 6, pp. 272-276. https://doi.org/10.1108/00346650410568345

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Publisher

:

Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited

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