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-caroten...