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

In absolute terms, 50 g of control, RPS and RPS: RPOL biscuits would provide about 5.5, 5.0 and 5.5 mg of total vitamin E to consumers, which is quite significant in terms of the daily requirements for this vitamin, thus making digestive biscuits made with red palm oil, a reasonably healthy snack product. 4.3 Pan bread Production of pan bread is a leaner formula when compared with extruded snacks or digestive biscuits ( Al-Hooti et al., 2002 ).

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