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

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

BACKGROUND: 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 cookie...

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Main Authors:	Norlelawati Arifin, Koh Soo, Peng, Lai Oi, Ming, Kamariah Long, Tan Chin, Ping, Mohd Suria Affandi Yusoff, Nor Aini Idris
Format:	Article
Language:	English
Published:	Wiley-Blackwell 2015
Subjects:	Medium- And Long-Chain Triacylglycerols MLCT-Enriched Margarine Cookies Textural Properties Sensory Qualities Quantitative Descriptive Analysis Acceptance Test Correlation Coefficient Principal Component Analysis
Online Access:	http://ddms.usim.edu.my/handle/123456789/8392
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spelling	my.usim-83922017-03-16T02:42:00Z Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines Norlelawati Arifin Koh Soo, Peng Lai Oi, Ming Kamariah Long Tan Chin, Ping Mohd Suria Affandi Yusoff Nor Aini Idris Medium- And Long-Chain Triacylglycerols MLCT-Enriched Margarine Cookies Textural Properties Sensory Qualities Quantitative Descriptive Analysis Acceptance Test Correlation Coefficient Principal Component Analysis BACKGROUND: 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 2015-06-16T04:16:52Z 2015-06-16T04:16:52Z 2010-01-01 Article 0022-5142 1097-0010 http://ddms.usim.edu.my/handle/123456789/8392 en Wiley-Blackwell
institution	Universiti Sains Islam Malaysia
building	USIM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universit Sains Islam i Malaysia
content_source	USIM Institutional Repository
url_provider	http://ddms.usim.edu.my/
language	English
topic	Medium- And Long-Chain Triacylglycerols MLCT-Enriched Margarine Cookies Textural Properties Sensory Qualities Quantitative Descriptive Analysis Acceptance Test Correlation Coefficient Principal Component Analysis
spellingShingle	Medium- And Long-Chain Triacylglycerols MLCT-Enriched Margarine Cookies Textural Properties Sensory Qualities Quantitative Descriptive Analysis Acceptance Test Correlation Coefficient Principal Component Analysis Norlelawati Arifin Koh Soo, Peng Lai Oi, Ming Kamariah Long Tan Chin, Ping Mohd Suria Affandi Yusoff Nor Aini Idris Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines
description	BACKGROUND: 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
format	Article
author	Norlelawati Arifin Koh Soo, Peng Lai Oi, Ming Kamariah Long Tan Chin, Ping Mohd Suria Affandi Yusoff Nor Aini Idris
author_facet	Norlelawati Arifin Koh Soo, Peng Lai Oi, Ming Kamariah Long Tan Chin, Ping Mohd Suria Affandi Yusoff Nor Aini Idris
author_sort	Norlelawati Arifin
title	Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines
title_short	Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines
title_full	Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines
title_fullStr	Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines
title_full_unstemmed	Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines
title_sort	relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines
publisher	Wiley-Blackwell
publishDate	2015
url	http://ddms.usim.edu.my/handle/123456789/8392
_version_	1645152408470290432
score	13.222552

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

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