Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines

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Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-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 cookies...

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Bibliographic Details
Main Authors:	Arifin, Norlelawati, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lai, Oi Ming
Format:	Article
Language:	English English
Published:	Wiley Interscience 2010
Subjects:	Cookies Cookies - Quality Food - Sensory evaluation
Online Access:	http://psasir.upm.edu.my/id/eprint/16497/ http://psasir.upm.edu.my/id/eprint/16497/1/Relationship%20between%20textural%20properties%20and%20sensory%20qualities%20of%20cookies%20made%20from%20medium.pdf

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