Enhanced natural antioxidant compounds in red palm olein-based shortening developed for sandwich cookie cream

• Main Authors: Mohamad Shah, Nur Khalishah, Sanny, M., Ab Karim, N. A., Kuppan, K., Mat Yusoff, M.
• Format: Article
• Published: Rynnye Lyan Resources 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/101264/; https://www.myfoodresearch.com/vol-69474issue-2.html

Red palm olein (RPOL) is a premium palm-based product which is underutilized in the local market due to the lack of consumers’ awareness of its nutritional benefits. It was blended with palm oil (PO) and palm stearin (PS) at different ratios 0:50:50, 5:45:50, and 10:40:50 of RPO:PO:PS. These fat ble...