Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines

• المؤلفون الرئيسيون: Norlelawati Arifin, Koh Soo, Peng, Lai Oi, Ming, Kamariah Long, Tan Chin, Ping, Mohd Suria Affandi Yusoff, Nor Aini Idris
• التنسيق: مقال
• اللغة: English
• منشور في: Wiley-Blackwell 2015
• الموضوعات: Medium- And Long-Chain Triacylglycerols; MLCT-Enriched Margarine; Cookies; Textural Properties; Sensory Qualities; Quantitative Descriptive Analysis; Acceptance Test; Correlation Coefficient; Principal Component Analysis
• الوصول للمادة أونلاين: http://ddms.usim.edu.my/handle/123456789/8392

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...