Functional biscuits were manufactured by replacing white shortening (WSh) with red shortening (RSh) by about 80%. White shortening was found to be comparable to RSh in terms of moisture content, refractive index, iodine value, saponification  value and unsaponifiable  matter. On the other hand, WSh was different from RSh in cloud point, color, slip melting point, acid and anisidine values as well as free fatty acids. The fatty acid composition of WSh and RSh was different. The total saturated fatty acids in WSh and RSh was 57.4 and 50.8%, respectively, whereas, the total unsaturated fatty acids for WSh and RSh amounted for 42.4 and 49.0%, respectively. It was obvious that RSh possessed higher content of antioxidants than WSh, the total a-tocopherol and tocotriends were 654 and 530 ppm, respectively. Moreover RSh contains 465 ppm of carotenes as compared to only 2 ppm present in WSh. In conclusion, biscuit samples formulated in the present study could be stored  up to 10 months at room temperature without any significant deterioration in terms of oxidative stability, peroxide, ansidine and acid values.

Red shortening: Characterization and utilization in formulating novel functional biscuits

248th National Meeting (2014)

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