The effect of replacing red palm stearin with red palm olein in baked potato cookies

Potato cookies were formulated by replacing red palm stearin (RPS) olein (RPOL) at 0, 17 and 35%, then baked 160, 180 200 °C for 10, 12 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:35, baking temperature 160 ºC, time min the optimal conditions. Cookies made from 65% RPS + 35% RPOL composition exhibited 0.6 times less squalene, but 1.5 more β-carotene, tocopherols tocotrienols than mixture 100:0. In addition, with superior oxidative stability obtained lower (160 ºC) short (10 min). This study demonstrates application blending can positively enhance nutritional properties food, potato in processing may be beneficial.