AFS – Advances in Food Sciences Continuation of CMTL founded by F. Drawert Production by PSP – Parlar Scientific Publications, Angerstr. 12, 85354 Freising, Germany in cooperation with Lehrstuhl für Chemisch-Technische Analyse und Lebensmitteltechnologie, Technische Universität München, 85350 Freising - Weihenstephan, Germany Copyright © by PSP – Parlar Scientific Publications, Angerstr. 12, 85354 Freising, Germany. All rights are reserved, especially the right to translate into foreign language. No part of the journal may be reproduced in any form- through photocopying, microfilming or other processes- or converted to a machine language, especially for data processing equipment- without the written permission of the publisher. The rights of reproduction by lecture, radio and television transmission, magnetic sound recording or similar means are also reserved. Printed in GERMANY – ISSN 14311431----77377737 © by PSP Volume 24 – No 4. 2002 Advances in Food Sciences 1 © by PSP Volume 24 – No 4. 2002 Advances in Food Sciences AFSAFS---- Editorial Board Chief Editors: Prof. Dr. H. Parlar Institut für Lebensmitteltechnologie und Analytische Chemie, TU München - 85350 Freising-Weihenstephan, Germany - E-mail: [email protected] Dr. G. Leupold Institut für Lebensmitteltechnologie und Analytische Chemie, TU München - 85350 Freising-Weihenstephan, Germany - E-mail: [email protected] CoCo----Editor:Editor: Prof. Dr. R. G. Berger Zentrum Angewandte Chemie, Institut für Lebensmittelchemie, Universität Hannover Wunstorfer Straße 14, 30453 Hannover - E-mail: [email protected] AFSAFS- Advisory Board E. Anklam, I M. Bahadir, D F. Coulston, USA J.M. de Man, CAN N. Fischer, D S. Gäb, D A. Görg, D U. Gill, CAN D. Hainzl, P W.P. Hammes, D D. Kotzias, I F. Korte, D M.G. Lindhauer, D B. Luckas, D S. Nitz, D A.M Raichlmayr-Lais, D M. Spiteller, D H. Steinhart, D R.F. Vogel, D R.P. Wallnöfer, D P. Werkhoff, D Editorial ChiefChief----Officer:Officer: Selma Parlar PSP- Parlar Scientific Publications - Angerstr.12, 85354 Freising, Germany E-Mail: [email protected] - www.psp-parlar.de Marketing Chief Manager: Max-Josef Kirchmaier MASELL-Agency for Marketing & Communication, Public-Relations Angerstr.12, 85354 Freising, Germany E-Mail: [email protected] - www.masell.com 2 © by PSP Volume 24 – No 4. 2002 Advances in Food Sciences CONTENTS ORIGINAL PAPERS DEVELOPING FUNCTIONAL FOODS USING RED PALM OLEIN. 138 I. PAN BREAD AND SUGAR-SNAP COOKIES S. N. Al-Hooti, J. S. Sidhu, J. M. Al-Saqer, H. A. Al-Amiri, A. Al-Othman, I. B. Mansour, and M. Johari THERMAL RESISTANCE OF Bacillus coagulans 144 IN PHOSPHATE BUFFER AND TOMATO JUICE A. H. Dinçer and A. Ünlütürk A COMPARATIVE STUDY OF THE MICROBIOLOGICAL QUALITY AND 148 CONSUMER ACCEPTABILITY OF SOYCHEESE AND MILK-BASED CHEESE O. O. Aboaba and M. S. Adeleye MÖGLICHKEITEN UND GRENZEN DES EINSATZES VON GASSENSOR-ARRAYS 154 ZUR QUALITÄTSBEURTEILUNG VON LEBENSMITTELN S. Nitz und D. Hanrieder SHORT COMMUNICATIONS CONSTITUENTS OF ESSENTIAL OIL OF 170 Echinophora tenuifolia L. subsp. sibthorpiana (Guss.) Tutin. H. Ç. Özen and Z. Toker FATTY ACID COMPOSITIONS OF Hypericum triquetrifolium TURRA 173 H. Ç. Özen and M. Başhan PRESS RELEASE Fraunhofer Institute for Process Engineering and Packaging IVV: 175 Conference on Packaging Food and Pharmaceuticals – Science for Compliance (May 27 and 28, 2003, Erding – GERMANY) INDEX 176 SUBJECT INDEX for Advances in Food Sciences 2002 177 AUTHOR INDEX for Advances in Food Sciences 2002 179 137 © by PSP Volume 24 – No 4. 2002 Advances in Food Sciences DEVELOPING FUNCTIONAL FOODS USING RED PALM OLEIN. I. PAN BREAD AND SUGAR-SNAP COOKIES Suad N. Al-Hooti, Jiwan S. Sidhu, Jameela M. Al-Saqer, Hanan A. Al-Amiri, Amani Al-Othman,1 Isa B. Mansour,2 and Minal Johari2 Biotechnology Dept. 1Systems Development Dept., Kuwait Institute for Scientific Research, Safat, Kuwait, 2Malaysian Palm Oil Board, Malaysia SUMMARY Red palm olein (RPOL) is a specially prepared vege- level in the blood responds to increasing dietary intake. table oil rich in two important antioxidants, β-carotenes The carotenoid profile of palm oil is rich in α-carotenes and vitamin E. Two functional foods, pan bread and (30 to 40%) and β-carotenes (50 to 60%). Apart from sugar-snap cookies, were prepared by replacing normal their functions as precursors of vitamin A [6], these caro- bakery shortening with red palm shortening (RPS) and tenoids can quench singlet oxygen and serve as antioxi- RPOL. Replacement of up to 100% RPS and RPOL in dants in tissues, particularly under conditions of low oxy- sugar-snap cookies had no adverse effect on their quality gen tension. They can stimulate the immune response and when compared with control bakery shortening. However, protect against some types of induced cancers [7]. Palm 100% replacement with RPOL in the bread formulations oil is also the largest potential source of vitamin E, which had a negative effect on the baking characteristics of test has been advocated for the prevention of heart attacks [8]. breads, when compared with control breads. A sensory The vitamin E content in palm oil is unique, represented evaluation of these functional foods revealed that all of mainly as tocotrienols (70%) rather than as tocopherols the products were well-accepted by the consumers. The (30%). α-Tocopherol and γ-tocotrienol account for the research data presented in this paper lends strong support major portions of the total tocopherols and tocotrienols. to the view that good quality, acceptable bread and sugar- Natural tocopherol, especially α-tocopherol, is a superior snap cookies, rich in natural antioxidant vitamins (vitamin radical chain-breaking antioxidant compared with synthetic E and β-carotene) can be prepared successfully using ones. The presence of this natural vitamin E in palm oil RPOL and RPS, thus providing healthy choices of nutri- ensures a longer shelf-life for palm-based food products. tionally superior functional foods to the consumers. Recent research shows a significant and adverse ef- fect of trans fatty acids (TFA) on LDL cholesterol levels, with each 1% increase in dietary energy from TFA lead- KEYWORDS: Functional foods, pan bread, cookies, vitamin E, ing to a 0.028-mmpl/L increase in LDL [9]. Main sources β-carotenes, nutritive value, sensory quality, red palm olein. of TFA in the human diet are deep-fried foods, spreads, margarine, cookies, cakes and bread. Palm oil needs very little or no hydrogenation and is being used extensively in the manufacture of hardened fats like vanaspati in India, Nepal, Pakistan and the Middle East [1-2]. One advantage INTRODUCTION of palm olein is that it can be used without hydrogenation, thereby, excluding the possible adverse effects of dietary Crude palm oil is the richest natural plant source of trans fatty acids. carotenoids, containing between 500 and 700 ppm carote- noids [1-2]. Refined palm oil contains no carotenoids as Currently, there is a growing belief that healthy eating is they are removed or destroyed during processing. Red a better way to manage illness than medication. The cross- palm olein (RPOL), a product of palm oil, is refined by a over effect from dietary supplements to foods is increasing mild, specially designed process so as to retain most of the demand for fortified, functional and medical foods [10]. the natural carotenes [3-5]. RPOL is edible oil and is the There is an immense interest in the nutritional benefits of richest natural plant source of carotenoids as well as vi- vitamin E due to its preventive and therapeutic potentials tamin E. During digestion in the human alimentary canal, against free-radical-mediated degenerative diseases such as β-carotene is absorbed through the intestinal wall and its arteriosclerosis and certain types of cancer [11]. 138 © by PSP Volume 24 – No 4. 2002 Advances in Food Sciences Considering the importance of β-carotenes and vitamin sodium bicarbonate, 2.75 g of ammonium bicarbonate, 7 g E, this study was carried out to utilize the nutritionally supe- of nonfat dry milk, 2.25 g of dextrose and 1.25 g of SSL. rior RPOL and RPS in the development of two important Initial trials were conducted by replacing bakery shorten- functional foods, viz., pan bread and cookies. The results of ing (Wesson, USA) with RPOL or RPS at 0, 25, 50, 75, the initial laboratory studies using RPS and RPOL in bread and 100% levels. and sugar-snap cookies are presented in this paper. Physical Measurements for Bread A proofed dough was weighed just before loading MATERIALS AND METHODS into the baking oven and then immediately after removal from the oven at the end of baking. Weight loss in baked Raw Materials bread was divided by the proofed dough weight and mul- tiplied by 100, and then expressed as the percentage bak- RPS and RPOL were provided free of charge by the ing loss. The specific loaf volume of the bread was deter- Carotino Company of Malaysia. White flour, whole- mined by the rapeseed displacement method [12]. wheat flour, and fine bran were obtained from the Kuwait Flour Mills and Bakeries Co., Kuwait. Fine granulated Physical Measurements for Cookies sugar, common salt, bakery shortening (Wesson brand, USA), instant dry yeast and nonfat dry milk were pro- The mean diameter of a cookie was measured by cured from the local market. Diacetyl tartaric acid esters placing six cookies side by side, measuring their length, of monoglycerides (DATEM) and sodium stearoyl-2- then rotating each cookie 90° and measuring their total lactylate (SSL) emulsifiers were procured from the length again, and then taking the average of the two read- American Ingredients Co., Kansas City, USA. All other ings. The six cookies were then stacked one on top of the chemicals were of analytical grade. other, the height was measured, and the average thickness of one cookie was calculated. The cookie spread ratio was Pan Bread Formulation then calculated by dividing the average diameter by the For bread-making, whole-wheat flour, fine bran (20% average height of the cookie.