Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening

QR Code

Physicochemical properties and sensory attributes of medium- and long-chain triacylglycerols (MLCT)-enriched bakery shortening

Six binary formulations of medium- and longchain triacylglycerols (MLCT) fat and palm stearin and four ternary formulations of MLCT fat, palm stearin, and palm olein were produced. MLCT fat and palm stearin were mixed in ranges of 40–90% with 10% increments (w/w), while for the ternary formulat...

Full description

Bibliographic Details
Main Authors:	Ariffin, Norlelawati, Cheong, Ling Zhi, Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Idris, Nor Aini, Lo, Seong Koon, Lai, Oi Ming
Format:	Article
Language:	English English English
Published:	Springer-Verlag 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/22246/ http://psasir.upm.edu.my/id/eprint/22246/1/Physicochemical%20properties%20and%20sensory%20attributes%20of%20medium.pdf http://psasir.upm.edu.my/id/eprint/22246/7/22246.pdf

Similar Items

Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
by: Cheong, Ling Zhi, et al.
Published: (2010)

Oxidative stability of palm - and soybean-based medium- and long-chain triacylglycerol (MLCT) oil blends
by: Koh, Soo Peng, et al.
Published: (2009)

The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application
by: Koh, Soo Peng, et al.
Published: (2011)

Relationship between textural properties and sensory qualities of cookies made from medium-and long-chain triaclyglycerol (MLCT)-enriched margarines
by: Arifin, Norlelawati, et al.
Published: (2010)

Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products
by: Cheong, Ling Zhi, et al.
Published: (2011)

Enzymatic synthesis of Medium- and Long-Chain Triacylglycerols (MLCT): Optimization of process parameters using response surface methodology.
by: Koh, S. P., et al.
Published: (2010)

Diacylglycerol and Triacylglycerol as Responses in a Dual Response Surface-Optimized Process for Diacylglycerol Production by Lipase-Catalyzed Esterification in a Pilot Packed-Bed Enzyme Reactor
by: Lo, Seong Koon, et al.
Published: (2007)

Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings
by: Koh, Soo Peng, et al.
Published: (2008)

Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends
by: Koh, Soo Peng, et al.
Published: (2011)

Modeling and optimization of lipozyme RM IM-catalyzed esterification of medium- and long-chain triacyglycerols (MLCT) using response surface methodology
by: Arifin, Norlelawati, et al.
Published: (2012)

Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils
by: Abd Latip, Razam, et al.
Published: (2013)

Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis : optimization using response surface methodology
by: Cheong, Ling Zhi, et al.
Published: (2007)

Sensorial and physicochemical characteristics of herbal noodle enriched with centella asiatica
by: Fadzil, N.F., et al.
Published: (2020)

Response surface modelling of 1-stearoyl-3(2)-oleoly glycerol production in a pilot packed bed immobilized Rhizomucor miehei lipase reactor
by: Lo, Seong Koon, et al.
Published: (2009)

Process for producing phytonutrient enriched diacylglycerols
by: Baharin, Badlishah Sham, et al.
Published: (2007)

Deep eutectic solvents enable the enhanced production of n-3 PUFA-enriched triacylglycerols
by: Long, Xu, et al.
Published: (2017)

Thermal and viscosity properties of medium- and long-chain triacylglycerol blends
by: Koh, S.P., et al.
Published: (2009)

Oxidation and polymerization of triacylglycerols: in-depth investigations towards the impact of heating profiles
by: Khor, Yih Phing, et al.
Published: (2019)

Bakeri management system (BakeryShop)
by: Hasanah, Sapawi
Published: (2005)

Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats
by: Faridah, Mohd Razali, et al.
Published: (2025)

Diacylglycerol oil properties, processes and products : a review.
by: Lo, Seong Koon, et al.
Published: (2008)

Production of structured triacylglycerols via enzymatic interesterification of medium-chain triacylglycerol and soybean oil using a pilot-scale solvent-free packed bed reactor
by: Zhang, Zhen, et al.
Published: (2020)

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening
by: Abd Latip, Razam
Published: (2012)

Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts
by: Jamalullail, Nurul Aini, et al.
Published: (2022)

Interpretation of triacylglycerol profiles of palm oil, palm kernel oil and their binary blends
by: Chen, Chit Way, et al.
Published: (2007)

Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
by: Lee, C. M., et al.
Published: (2018)

Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy
by: Che Man, Yaakob, et al.
Published: (2010)

Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake
by: Goh, Kok Ming, et al.
Published: (2019)

Physicochemical and sensory analyses of high fibre bread incorporated with corncob powder
by: Lee, Choon Min, et al.
Published: (2019)

Bakery inventory management system for Norijah Bakery / Nurfatin Najwa Mustapha
by: Mustapha, Nurfatin Najwa
Published: (2017)

Online Bakery Shop
by: Ang, Li Jing
Published: (2021)

Process for producing triacyglycerols containing arachidonic and docosahexaenoic acids for use in infant formulations
by: Lai, Oi Ming, et al.
Published: (2009)

Process for producing ferulyl-substituted acylglycerols for use as novel sunscreen agents
by: Lai, Oi Ming, et al.
Published: (2007)

Production of acylglycerol esters
by: Lai, Oi Ming, et al.
Published: (2010)

Substrate specificity of lipases from four species of Aspergillus towards hydrolysis of homoacid triacylglycerols and vegetable oils in non-aqueous system
by: Long, Kamariah, et al.
Published: (2006)

Palm-based medium-and-long-chain triaclyglycerol (P-MLCT): production via enzymatic interesterification and optimization using response surface methodology (RSM)
by: Lee, Yee Ying, et al.
Published: (2014)

Formulation, physicochemical, and sensory evaluation of cookies prepared from Sacha Inchi Oil Meal (SIOM)
by: Christopher, Jeffi, et al.
Published: (2024)

Program Inkubator Keusahawanan Asnaf Bakeri: Melahirkan usahawan siswa dalam industri bakeri
by: Halizan, Mohmood
Published: (2025)

Physicochemical and sensory characteristics of palm olein and peanut oil blends.
by: M. W., Myat, et al.
Published: (2009)

Physicochemical and sensory properties of a traditional chilli shrimp paste.
by: Sobhi, Babak, et al.
Published: (2010)