Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines

Arifin, Norlelawati and Koh, Soo Peng and Long, Kamariah and Tan, Chin Ping and Yusoff, Mohd Suria Affandi and Idris, Nor Ainif and Lai, Oi Minga (2010) Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines. Journal of the Science of Food and Agriculture, 90 . pp. 943-948. ISSN 0022-5142

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Abstract

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 commercialmargarines 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 the taste attribute of cookies and the%solid fat content of margarine at 35 ◦C highly influenced the overall quality of the cookies.

Item Type:Article
Keyword:Medium- and long-chain triacylglycerols; MLCT-enriched margarine; Cookies; Textural properties; Sensory qualities; Quantitative descriptive analysis; Acceptance test; Correlation coefficient; Principal component analysis
Subject:Cookies
Subject:Cookies - Quality
Subject:Food - Sensory evaluation
Faculty or Institute:Faculty of Biotechnology and Biomolecular Sciences
Publisher:Wiley Interscience
ID Code:16497
Deposited By: Nida Hidayati Ghazali
Deposited On:24 Jul 2012 01:44
Last Modified:09 Nov 2012 01:14

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