Physicochemical Properties and Sensory Attributes of Medium- and Long-Chain Triacylglycerols (MLCT)-Enriched Bakery Shortening

Food and Bioprocess Technology

Volumn 4, Issue 4, 2011, Pages 587-596

  Arifin, Norlelawati ^a   Cheong, Ling Zhi ^a   Koh, Soo Peng ^a   Long, Kamariah ^b   Tan, Chin Ping ^a   Yusoff, Mohd Suria Affandi ^c   Aini, Idris Nor ^d   Lo, Seong Koon ^a   Lai, Oi Ming ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

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

^c Golden Hope Research Centre Malaysia   (Malaysia)

^d MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Heating profiles; Medium and long chain triacylglycerol; Shortening; Solid fat content

Indexed keywords

ACCEPTANCE TESTS; DIFFERENTIAL SCANNING CALORIMETERS; HIGHLY-CORRELATED; MEDIUM- AND LONG-CHAIN TRIACYLGLYCEROL; MELTING TEMPERATURES; MULTI VARIATE ANALYSIS; OVERALL ACCEPTABILITY; PALM OLEIN; PALM STEARIN; PHYSICOCHEMICAL PROPERTY; PRODUCTION COST; PULSED NUCLEAR MAGNETIC RESONANCE; ROOM TEMPERATURE; SENSORY ATTRIBUTES; SHORTENING; SOLID FAT CONTENT; TRIACYLGLYCEROLS;

BIOMATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; HEATING; MAGNETIC RESONANCE; MELTING POINT; METAL MELTING; MULTIVARIANT ANALYSIS; PHASE TRANSITIONS; STEARIC ACID;

GLYCEROL;

EID: 79953717463     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0204-0     Document Type: Article

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