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

QR Code

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

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...

Full description

Bibliographic Details
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/

Similar Items

Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage
by: Mohamad Shah, N. K., et al.
Published: (2023)

Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers
by: Ismail, A.H., et al.
Published: (2020)

Development of non-dairy whipping cream using palm kernel, palm kernel olein and palm stearin
by: Yaakob, Che Man, et al.

Incorporation of carbopol to palm olein based analgesic cream: effect on formulation characteristics
by: Win, Thazin, et al.
Published: (2017)

Properties of Frying Shortening Prepared from Lipase-Transesterified Palm Stearin and Palm Kernel Olein Blend
by: Tee, Siok Bee
Published: (2001)

The Cookies Club (Cookies Business) / Hidayati Sufiah Roslan
by: Hidayati Sufiah, Roslan
Published: (2020)

Ultrasonic extraction of antioxidant compound from red pitaya
by: Muhammad Shahairie, Abdul Razak
Published: (2009)

Dehydrated Maydis stigma Enhances Nutritional and Antioxidative Capacities of Butter Cookies
by: Wan Rosli, W. I., et al.
Published: (2015)

Effects of natural and synthetic antioxidants on changes in RBD palm olein during deep-fat frying
by: Che Man, Yaakob, et al.
Published: (1999)

Palm olein-in-water cream containing extracts from Hirudinaria manillensis for improving blood flow
by: Abdul Talib, Mat Sharil, et al.
Published: (2011)

Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers
by: Jamilah, B., et al.
Published: (1998)

Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture
by: Liew, M.Y.B., et al.
Published: (2001)

Use of natural antioxidants in refined palm olein during repeated deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein
by: Jaswir, Irwandi, et al.
Published: (2000)

Effectiveness of antioxidants in refined, bleached and deodorized palm olein
by: Augustin, M. A., et al.
Published: (1983)

Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
by: Jaswir, Irwandi
Published: (2000)

Potential of using refined red palm olein in carrot cake
by: Seiza Ahmad Alyas,, et al.
Published: (2002)

Frying performance of red palm olein, RBD and corn oil.
by: Thed, S.T., et al.
Published: (1996)

A cookie forming machine.
by: Shamsuddin, Rosnah
Published: (2010)

A rolled cookie machine.
by: Shamsuddin, Rosnah, et al.
Published: (2011)

Extraction of antioxidant compounds from red pitaya using soxhlet extraction method
by: Wan Nurul Zahida, Wan Abdul Jalil
Published: (2009)

A method for delivering lipophilic nutrients from red palm olein
by: Voon, Phooi Tee, et al.
Published: (2013)

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening
by: Abd Latip, Razam
Published: (2012)

Improved physical properties and structural stability of value-added mayonnaises based on red palm olein by using high-shear homogeniser
by: Samsuri, N. S., et al.
Published: (2022)

Stability of tapioca chips fried in RBD palm olein treated with antioxidants
by: Augustin, M. A., et al.
Published: (1984)

Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
by: Augustin, M. A., et al.
Published: (1983)

Braille-iant Cookies / Azrina Fuad
by: Fuad, Azrina
Published: (2020)

Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2011)

Sintok (Entada spiralis ridl.): natural sources of antioxidant compounds
by: Syed Mohamed, Sharifah Nurul Akilah, et al.
Published: (2017)

Mona’s Cookies Enterprise / Nurul Nazifa Rafarzely
by: Rafarzely, Nurul Nazifa
Published: (2020)

Comparison of lipase-transesterified blend with some commercial solid frying shortenings in Malaysia
by: Chu, B. S., et al.
Published: (2001)

Optimization of phytochemical antioxidants in RBD palm olein during frying process
by: Jaswir, Irwandi, et al.
Published: (2011)

Effects of natural and synthetic antioxidants on changes in 3-MCPD esters and glycidyl ester in palm olein during deep-fat frying
by: Wong, Yu Hua, et al.
Published: (2019)

Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips
by: Che Man, Yaakob, et al.
Published: (1999)

Development of functional cookie from kenaf (Hibiscus cannabinus l.) seed meal
by: Ngah, Choy Mun, et al.
Published: (2024)

Impact of drying and extraction method on antioxidant capacity, phenolic compounds and betalain pigment of alternanthera sessilis red
by: Shaharuddin, Syafiqah, et al.
Published: (2023)

Production of Mycelium-Bound Lipase from Rhizomucor Miehei and its Application in the Modification of Palm Kernel Olein: Anhydrous Milk Fat for Ice Cream Emulsion
by: Liew, Margaret Yoon Bing
Published: (2001)

A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability
by: Shamsi, K., et al.
Published: (2002)

Psychorheology of skin cream
by: Greenaway, Ruth Elizabeth
Published: (2010)

Keysha's Cookies Sdn Bhd / Siti Nurkhalishah Muslee
by: Muslee, Siti Nurkhalishah
Published: (2020)