A Group of IPB Researchers Developed Antioxidant Rich Bread
Red palm oil (RPO) is one type of vegetable oil derived from oil palm. RPO contains antioxidants, vitamins, and essential fatty acids that are beneficial to the growth and development of the body. The minor components in crude palm oil are carotenoids, tocopherols, tocotrienols, sterols, phospholipids, squalene, and tripterpenic and alipathic hydrocarbons. Virgin Red Palm Oil is one of nature’s most abundant sources of antioxidants, containing the full range of carotenes (precursors to Vitamin A) and tocotrienols (Vitamin E). Vitamins contained in RPOs are vitamin A and vitamin E that act as antioxidants that can counteract free radicals and prevent the effects of oxidative damage to body tissues.
RPO has a red-orange colour because it contains high carotenoids. It comes from the plum-sized fruit of the palm tree (Elaeis guineensis). It differs from other types of vegetables oils because it comes from the fleshy pulp, not the seed or kernel. What makes it truly special is that it contains a generous amount of good-for-you fats, but NONE of the bad trans-fatty acids. It’s called Red Palm Oil because unrefined, virgin palm oil has a reddish-orange hue and in its “red” state, it retains its nutritional value, unlike colourless, flavourless palm oils. This material can be used as an alternative source of beta carotene and has a good effect on health. One of the advantages of beta carotene contained in RPO is absorbed more efficiently by the small intestine compared with other beta carotene source foods.
Red Palm Oil (RPO) that is high in beta carotene content is not recommended for use as cooking oil, this is because it can eliminate the content of beta carotene in it. Therefore, RPO is recommended to be used as a substitute for food products based on oil or fat. One of the preferred food products of society and can be substituted by RPO is bread.
This is the reason why a group of researchers of the Department of Community Nutrition, Bogor Agricultural Institute (IPB), Sri Anna Marliyati and Asriyanti Apriliani conducted a study to develop sweet bread products by using red palm oil as margarine substitution. With the present study, food samples with high antioxidant content are identified.
The use of RPO on sweet bread is useful to replace fat sources such as butter, margarine and butter. One of the advantages of using RPO on sweet bread products is that RPO does not contain trans fatty acids. The use of RPO in a sweet breads, it loses much of its strong flavour, and gives the bread a unique look and taste which is simply delicious, while adding significant antioxidants to your diet. Saturated fats and trans fats have a significant effect in raising blood cholesterol levels..
"We are trying to get the best formula from sweet bread products by using butter from RPO. The advantage of this bread does not contain trans fat. Thus, it is not raising blood cholesterol levels, which may increase the risk of heart disease," said Sri Anna.
Three sweet bread formulas were tested, they were F1 (20% margarine and 80% RPO), F2 (10% margarine and 90% RPO), and F3 (0% margarine and 100% RPO).
"The results show that the best formula was the F3 formula using 100% RPO. The physical properties of the selected sweet bread were evaluated and it contains 5.85 grams of protein, 52.51 grams of carbohydrate, 12.24 grams of fat, 28.23 grams of water, 1.17 grams of ash, 27.11 ppm per 100 grams of beta carotene, and 369.55 mg per 100 grams of antioxidant capacity of material," she explained.
The energy content in selected sweet bread in average about 344 Kcal per 100 gram. A serving of sweet bread (58 grams) provides 9% energy, 11% fat, 6% protein, 9% carbohydrate and 44% vitamin A from daily needs.
"Here we review alternatives to produce food products which rich in antioxidants and best sources of Vitamin A for increasing intake of vitamin A, especially as the source of beta-carotene. It is a precursor of Vitamin A," she said. (Wied)
