Using of red palm oil as milk fat healthy replacer in ice milk

El-Ghany, M. E. A.; Hegazy, A. M.; Basuny, Amany M.; Zaghlool, A. N.

doi:10.21608/ajar.2020.126614

Cited by 5 publications

(5 citation statements)

References 50 publications

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“…However, the RPOO was not used in this study to reduce the carotenoids, so the typical palm oil aroma still occurred. The result was parallel with the increasing substituted RPO to ice milk, which decreased the panelists' acceptance of the aroma parameter [13]. An increased number of substituted RPOO was contrary to the number of panelists' favorite scores for taste and overall parameters when the substituted RPOO went up.…”

Section: Organoleptic Of Color Aroma Taste and Overallmentioning

confidence: 86%

“…Furthermore, RPO also provided a deep reddish-orange color because of the carotenoids in instant noodle oil seasoning [24]. The carotenoid pigments also provided an attractive color in RPO substituted ice cream [13].…”

Section: A Colormentioning

confidence: 99%

“…The main different is that the rendang lokan in recent study contained arelatively higher protein as compare to protein content in chicken noodle and siomay in previous study. Various studies reported that the addition or red palm oil (RPO) could boost the carotene content, thus increase vitamin A content in the product [10], [12], [13].…”

Section: Bmentioning

confidence: 99%

“…Adding RPOO to several processed food products can improve vitamins A and E and antioxidants. Vitamin A comes from β-carotene contained in RPOO(approximately 600-750 ppm of α and β-carotene), 710-774 ppm of vitamin E, lycopene, and phenolic components [11], [13]. Afterward, RPOO is microencapsulated to maintain the stability of the carotene and vitamin E content [14].…”

Section: Introductionmentioning

confidence: 99%

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The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

Budiyanto,

Anis,

Jayadi

et al. 2023

IFSTJ

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Rendang is a typical Minangkabau cuisine in West Sumatra, which is usually made with beef and other protein resources such as Lokan, which contains amino acids L-leucine and L-isoleucine. It is made with coconut milk that produces oil during cooking. The oil can be substituted with Red Palm Oil Olein (RPOO), which contains nutrients essential for the body as antioxidants. This study aims to determine the effect of RPOO substitution in Lokan rendang on color properties, vitamin A content, antioxidant activity, and organoleptic. The experimental design in this research was a Completely Randomized Design (CRD) with one factor and five treatment levels. The treatment factor was RPOO substitution with 0, 25, 50, 75, and 100% Lokan rendang oil. The result showed that RPOO substitution significantly affected the antioxidant and organoleptic activity (taste, aroma, and overall) of rendang Lokan. The greater the substituted RPOO, the greater the vitamin A content in Lokan rendang.

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Section: Organoleptic Of Color Aroma Taste and Overallmentioning

confidence: 86%

Section: A Colormentioning

confidence: 99%

Section: Bmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

Budiyanto,

Anis,

Jayadi

et al. 2023

IFSTJ

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“…Milk fat has the appropriate melting profile necessary for good-quality ice cream preparation, and it has been reported that palm oil has a similar melting profile to that of milk fat. Previous literature has shown that ice cream prepared using palm oil had similar physicochemical characteristics (i.e., rheology, melting rate, texture, and overrun) and sensory acceptance to milk fat. ,− …”

Section: Plant-based Dairy Alternatives For Ice Cream Applicationmentioning

confidence: 99%

Dairy-Free Alternatives for Frozen Dessert Application

Hasan,

Thoo,

Siow

2023

ACS Food Sci. Technol.

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Milk and dairy ingredients are prime sources for frozen dessert (e.g., ice cream) formulation. However, cow's milk allergy, lactose intolerance, and vegetarianism restrict people from consuming such foods. This review aims to provide an overview of the dairy-free alternatives used in ice cream preparation as well as issues concerning their use in such products with potential solutions. Plant-based ingredients such as plant-based milk, plant oils, and plant proteins are being extensively used in ice cream, and the literature has shown the improved physicochemical properties and additional health benefits of these dairy-free products compared to their dairy counterparts. However, certain issues, such as low nutritive quality, the presence of antinutritional factors, and a lower sensory perception, affect consumer acceptance of these foods. From a product manufacturing viewpoint, future efforts should be made to understand the sensory and nonsensory aspects of these dairy-free products to enable consumers to select products according to their needs.

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Validation of the Methods for the Non-Milk Fat Detection in Artificially Adulterated Milk with Palm Oil

2023

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Dairy products are among the most adulterated food products. Due to the current high price of milk fat, it has been replaced by low-cost oils, especially those oils that have the same fatty acid profile as milk fat. This study intends to confirm the lowest level of palm oil added to milk and validate various methods for detecting palm oil in milk, including gas chromatography, reverse-phase high performance liquid chromatography, and Fourier transform infrared. Different amounts of palm oil were prepared in the final liquid milk using five treatments of fresh milk cream and an emulsion of palm oil. The results of this study showed that the values of the saponification number decreased with the increase in the percentages of added palm oil. There was no decrease under the limits of the Egyptian standards until the addition of 50% palm oil. The iodine number is less sensitive than the saponification number in the detection of palm oil. Butyro refractometer reading is unable to detect the palm oil in milk. The fatty acid profile in milk determined by gas chromatography correlated well with the addition of palm oil. Furthermore, there is a positive relationship between the level of added palm oil and the β-sitosterol content as measured by reverse-phase high-performance liquid chromatography. There was no relationship between the behavior of the spectra resulting from Fourier transform infrared spectroscopy and the presence of palm oil.

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Using of red palm oil as milk fat healthy replacer in ice milk

Cited by 5 publications

References 50 publications

The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

The Quality of Lokan Rendang Oil Substitued Red Palm Oil Olein

Dairy-Free Alternatives for Frozen Dessert Application

Validation of the Methods for the Non-Milk Fat Detection in Artificially Adulterated Milk with Palm Oil

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