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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: 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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http://ddms.usim.edu.my/handle/123456789/8392

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