Development of a coconut- and palm-based fat blend for a cookie filler.

• Main Authors: Mat Yusoff, Masni, Tan, Chin Ping, Che Man, Yaakob, Miskandar, Mat Sahri, Kanagaratnam, Sivaruby, Nehdi, Imededdine Arbi
• Format: Article
• Language: English; English
• Published: Springer-Verlag 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/30440/1/Development%20of%20a%20coconut.pdf; http://psasir.upm.edu.my/id/eprint/30440/

Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C,...