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Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines

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dc.Chemicals/CASmargarine, 8029-82-1; oleic acid, 112-80-1, 115-06-0; palm oil, 8002-75-3; Fats; Margarine, 8029-82-1; Oleic Acid, 112-80-1; Plant Oils; Stearates; Triglycerides; palm oil, 8002-75-3; Fats; Margarine; Oleic Acid; palm oil; Plant Oils; Stearates; Triglycerides
dc.citedby5
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.affiliationsMalaysian Agricultural Research and Development Institute (MARDI)
dc.contributor.affiliationsSime Darby Research Sdn. Bhd
dc.contributor.affiliationsKFC Holdings (Malaysia Bhd.)
dc.contributor.authorArifin N.en_US
dc.contributor.authorPeng K.S.en_US
dc.contributor.authorLong K.en_US
dc.contributor.authorPing T.C.en_US
dc.contributor.authorYusoff M.S.A.en_US
dc.contributor.authorAini I.N.en_US
dc.contributor.authorMing L.O.en_US
dc.date.accessioned2024-05-28T08:25:14Z
dc.date.available2024-05-28T08:25:14Z
dc.date.issued2010
dc.description.abstractBackground: This study aims to investigate the textural properties and sensory qualities of cookies made from mediumand long-chain triacylglycerol (MLCT)-enriched margarines. Margarine with formulations of MLCT: palm olein: palm stearin, 60:30:10 and 70:20:10, were selected to produce cookies. The textural properties of cookies were determined using a texture analyser.Quantitative descriptive analysis (QDA) and acceptance test were carried out to describe the attributes and to evaluate the degree of liking of cookies, respectively. Results: Cookies made from MLCT-enriched margarines showed high values for hardness, fracturability, but also for cohesiveness and adhesiveness. Trained panelists rated the cookies made from MLCT-enriched margarines to be lower as compared to those made from commercial margarine for most of QDA attributes. However, cookies made from MOS 603010 and commercial margarines were scored similarly (P > 0.05) for all acceptance test attributes. Overall acceptability was found to be highly and negatively correlated for hardness, fracturability and cohesiveness (R2 > 0.90). Principal component analysis showed that thetaste attribute of cookies and the % solid fat content of margarineat 35�C highly influencedthe overall quality of the cookies. Conclusion: Cookies made from MLCT-enriched margarines were not successfully produced. However, the findings obtained provide new perspectives in the production of low-calorie bakery fat. � 2010 Society of Chemical Industry.en_US
dc.description.natureFinalen_US
dc.identifier.CODENJSFAA
dc.identifier.doi10.1002/jsfa.3886
dc.identifier.epage948
dc.identifier.issn225142
dc.identifier.issue6
dc.identifier.pmid20355133
dc.identifier.scopus2-s2.0-77949574722
dc.identifier.spage943
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-77949574722&doi=10.1002%2fjsfa.3886&partnerID=40&md5=d8e51e0b4283c1a3cf203c34829f71c5
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/8624
dc.identifier.volume90
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.sourceScopus
dc.subjectAcceptance testen_US
dc.subjectCookiesen_US
dc.subjectCorrelation coefficienten_US
dc.subjectMedium- and long-chain triacylglycerolsen_US
dc.subjectMLCT-enriched margarineen_US
dc.subjectPrincipal component analysisen_US
dc.subjectQuantitative descriptive analysisen_US
dc.subjectSensory qualitiesen_US
dc.subjectTextural propertiesen_US
dc.titleRelationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarinesen_US
dc.title.alternativeJ. Sci. Food Agric.en_US
dc.typeArticleen_US
dspace.entity.typePublication

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