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

Journal of the Science of Food and Agriculture

Volumn 90, Issue 6, 2010, Pages 943-948

  Arifin, Norlelawati ^a,b   Peng, Koh Soo ^a   Long, Kamariah ^c   Ping, Tan Chin ^a   Yusoff, Mohd Suria Affandi ^d   Aini, Idris Nor ^e   Ming, Lai Oi ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITI SAINS ISLAM MALAYSIA   (Malaysia)

^c MALAYSIAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE MARDI   (Malaysia)

^d Sime Darby Research Sdn Bhd   (Malaysia)

^e KFC Holding (M) Bhd   (Malaysia)

Author keywords

Acceptance test; Cookies; Correlation coefficient; Medium and long chain triacylglycerols; MLCT enriched margarine; Principal component analysis; Quantitative descriptive analysis; Sensory qualities; Textural properties

Indexed keywords

FAT; MARGARINE; OLEIC ACID; PALM OIL; STEARIC ACID DERIVATIVE; TRIACYLGLYCEROL; VEGETABLE OIL;

ARTICLE; COOKING; FOOD; FOOD HANDLING; FOOD PREFERENCE; HEAT; HUMAN; PRINCIPAL COMPONENT ANALYSIS; TASTE;

COOKERY; FATS; FOOD; FOOD PREFERENCES; FOOD TECHNOLOGY; HOT TEMPERATURE; HUMANS; MARGARINE; OLEIC ACID; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS; STEARATES; TASTE; TRIGLYCERIDES; COOKING;

EID: 77949574722     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3886     Document Type: Article

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