Effect of camellia seed oil substitution for butter on quality and shelf life of pomelo tarts made with lotus seed and riceberry flours
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Abstract
Tarts are a popular bakery product primarily made with wheat flour and butter. The objective of this study was to investigate the feasibility of using lotus seed flour and Riceberry rice flour as substitutes for wheat flour in pomelo tart formulations. It also examined the effects of replacing butter with camellia seed oil and assessed the shelf life of the product. The experiment was conducted using a Completely Randomized Design (CRD),
yielding nine tart formulations by varying the proportions of wheat, lotus seed, and Riceberry flours. Subsequently, the levels of camellia seed oil that could replace butter at 0%, 25%, 50%, 75%, and 100% were investigated. Results indicated that a formulation using a 50:50 ratio of lotus seed flour to Riceberry flour could fully replace wheat flour (100%) without compromising product quality, and that camellia seed oil could replace up to 50% of the butter, resulting in increased protein content, reduced fat, and lower cholesterol levels in the final product. In addition, the developed pomelo tart could be stored in polypropylene (PP) packaging and laminated foil bags (PET/AL/PE) for more than 35 days, whereas the control formulation containing 100% wheat flour exhibited a shelf life of only 30 days due to microbial contamination exceeding the food safety standard. The primary cause of this deterioration was associated with the increased moisture content in the control formulation, which facilitated microbial growth and accelerated product quality degradation.
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