Development of High Antioxidant Red Palm Oil Cake as a Potential Functional Food

Development of High Antioxidant Red Palm Oil Cake as a Potential Functional Food

This study aimed to develop high antioxidant cake product with red palm oil (RPO) content to substitute the use of margarine as a potential functional food. This study used a complete randomized design with four levels of RPO substitution for margarine, namely F0 (0:100), F1 (80:20), F2 (90:10), an...

Full description

Bibliographic Details
Main Authors: Rini Harianti, Sri Anna Marliyati, Rimbawan Rimbawan, Dadang Sukandar
Format: Article
Language:English
Published: Bogor Agricultural University 2018-07-01
Series:Jurnal Gizi dan Pangan
Subjects:
antioxidant activity
β-carotene
high antioxidant cake
product development
red palm oil
Online Access:https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/19454

Internet

https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/19454

Similar Items