Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening.

• Main Authors: Ariffin, Norlelawati, Cheong, Ling Zhi, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lo, Seong Koon, Lai, Oi Ming
• Format: Article
• Language: English; English
• Published: Springer-Verlag 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/22246/1/Physicochemical%20properties%20and%20sensory%20attributes%20of%20medium.pdf; http://psasir.upm.edu.my/id/eprint/22246/

Six binary formulations of medium- and longchain triacylglycerols (MLCT) fat and palm stearin and four ternary formulations of MLCT fat, palm stearin, and palm olein were produced. MLCT fat and palm stearin were mixed in ranges of 40–90% with 10% increments (w/w), while for the ternary formulat...