Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies

Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies

Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hy...

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Bibliographic Details
Main Authors: Melissa Perez-Santana, Gloria B. Cagampang, Christopher Nieves, Victor Cedeño, Andrew J. MacIntosh
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
high oleic palm oil
shortening
palm oil
differential scanning calorimetry
baking
solid fat content
Online Access:https://www.mdpi.com/2304-8158/11/18/2793

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