Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins’ stability and sensory quality during storage

The objective of this research work was to produce acceptable quality functional foods, namely, extruded snacks, digestive biscuits and pan bread, on a pilot scale, using vitamin E and β-carotene-rich red palm olein (RPOL) and red palm shortening (RPS). These products were evaluated for their chemic...

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Detalles Bibliográficos
Autores principales: Alkandari, Sharifa, Al-Hassawi, Fatima, Aldughpassi, Ahmed, Sidhu, Jiwan S., Al-Amiri, Hanan A., Al-Othman, Amani, Ahmed, Nissar, Ahmad, Anwar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8459047/
https://www.ncbi.nlm.nih.gov/pubmed/34588864
http://dx.doi.org/10.1016/j.sjbs.2021.06.032

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8459047/
https://www.ncbi.nlm.nih.gov/pubmed/34588864
http://dx.doi.org/10.1016/j.sjbs.2021.06.032

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