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

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dc.contributor.authorArifin, Nen_US
dc.contributor.authorPeng, KSen_US
dc.contributor.authorLong, Ken_US
dc.contributor.authorPing, TCen_US
dc.contributor.authorYusoff, MSAen_US
dc.contributor.authorAini, INen_US
dc.contributor.authorMing, LOen_US
dc.date.accessioned2024-05-29T02:50:39Z
dc.date.available2024-05-29T02:50:39Z
dc.date.issued2010
dc.description.abstractBACKGROUND: This study aims to investigate the textural properties and sensory qualities of cookies made from medium- and 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 (R-2 > 0.90). Principal component analysis showed that the taste attribute of cookies and the % solid fat content of margarine at 35 degrees C highly influenced the 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. (C) 2010 Society of Chemical Industry
dc.identifier.doi10.1002/jsfa.3886
dc.identifier.epage948
dc.identifier.issn0022-5142
dc.identifier.issue6
dc.identifier.scopusWOS:000276650500004
dc.identifier.spage943
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/11093
dc.identifier.volume90
dc.languageEnglish
dc.language.isoen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofJournal Of The Science Of Food And Agriculture
dc.sourceWeb Of Science (ISI)
dc.subjectmedium- and long-chain triacylglycerolsen_US
dc.subjectMLCT-enriched margarineen_US
dc.subjectcookiesen_US
dc.subjecttextural propertiesen_US
dc.subjectsensory qualitiesen_US
dc.subjectquantitative descriptive analysisen_US
dc.subjectacceptance testen_US
dc.subjectcorrelation coefficienten_US
dc.subjectprincipal component analysisen_US
dc.titleRelationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines
dc.typeArticleen_US
dspace.entity.typePublication

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