Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage

Journal of the Science of Food and Agriculture

Volumn 90, Issue 13, 2010, Pages 2310-2317

  Cheong, Ling Zhi ^a   Tan, Chin Ping ^a   Long, Kamariah ^b   Yusoff, Mohd Suria Affandi ^c   Laia, Oi Ming ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

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

^c Sime Darby Research Sdn Bhd   (Malaysia)

Author keywords

Bakery shortening; Palm diacylglycerol; Palm stearin; Physicochemical properties; Storage properties; Textural properties; Viscoelastic properties

Indexed keywords

DIACYLGLYCEROL; PALM OIL; TRIACYLGLYCEROL; TRISTEARIN; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ELASTICITY; FAT INTAKE; FOOD HANDLING; HARDNESS; INFRARED SPECTROSCOPY; PHYSICAL CHEMISTRY; TIME; TRANSITION TEMPERATURE; VISCOSITY;

CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; DIETARY FATS; DIGLYCERIDES; ELASTICITY; FOOD HANDLING; HARDNESS; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TIME FACTORS; TRANSITION TEMPERATURE; TRIGLYCERIDES; VISCOSITY;

EID: 77957332478     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4088     Document Type: Article

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