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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Bibliographic Details

Main Authors:	Arifin, N, Peng, KS, Long, K, Ping, TC, Yusoff, MSA, Aini, IN, Ming, LO
Format:	Article
Language:	English en_US
Published:	Wiley-Blackwell 2024
Subjects:	medium- and long-chain triacylglycerols MLCT-enriched margarine cookies textural properties sensory qualities quantitative descriptive analysis acceptance test correlation coefficient principal component analysis
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