Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products
Baking performance of palm diacylglycerol (PDG)-enriched fats was evaluated and compared with that of commercial bakery fats. PDG-enriched shortenings were found to produce cakes with significantly (p<0.05) higher mean values for specific volume than that produced from commercial shortening. As f...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley - V C H Verlag GmbH & Co. KGaA
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/22344/1/Baking%20performance%20of%20palm%20diacylgiycerol%20bakery%20fats%20and%20sensory%20evaluation%20of%20baked%20products.pdf |
| _version_ | 1796970143016812544 |
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| author | Cheong, Ling Zhi Tan, Chin Ping Long, Kamariah Idris, Nor Aini Yusof, Mohd. Suria Affandi Lai, Oi Ming |
| author_facet | Cheong, Ling Zhi Tan, Chin Ping Long, Kamariah Idris, Nor Aini Yusof, Mohd. Suria Affandi Lai, Oi Ming |
| author_sort | Cheong, Ling Zhi |
| collection | UPM |
| description | Baking performance of palm diacylglycerol (PDG)-enriched fats was evaluated and compared with that of commercial bakery fats. PDG-enriched shortenings were found to produce cakes with significantly (p<0.05) higher mean values for specific volume than that produced from commercial shortening. As for PDG-enriched margarines, cookies prepared from PDG-enriched margarines were found to have reduction in cookies spread as compared to that of commercial shortening. Nevertheless, this reduction was not statistically significant. Sensory evaluation of the baked products was also conducted. Both trained and untrained panelists rated cakes prepared from PDG-enriched shortenings as having higher moistness, softer, and airier texture than that of commercial shortening. This is in agreement with findings from principal component analysis (PCA). As for cookies, both trained and untrained panelists rated cookies prepared from PDG-enriched margarines as having softer texture and compactness compared to that prepared from commercial margarine. |
| first_indexed | 2024-03-06T07:53:41Z |
| format | Article |
| id | upm.eprints-22344 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:53:41Z |
| publishDate | 2011 |
| publisher | Wiley - V C H Verlag GmbH & Co. KGaA |
| record_format | dspace |
| spelling | upm.eprints-223442015-10-05T08:03:49Z http://psasir.upm.edu.my/id/eprint/22344/ Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products Cheong, Ling Zhi Tan, Chin Ping Long, Kamariah Idris, Nor Aini Yusof, Mohd. Suria Affandi Lai, Oi Ming Baking performance of palm diacylglycerol (PDG)-enriched fats was evaluated and compared with that of commercial bakery fats. PDG-enriched shortenings were found to produce cakes with significantly (p<0.05) higher mean values for specific volume than that produced from commercial shortening. As for PDG-enriched margarines, cookies prepared from PDG-enriched margarines were found to have reduction in cookies spread as compared to that of commercial shortening. Nevertheless, this reduction was not statistically significant. Sensory evaluation of the baked products was also conducted. Both trained and untrained panelists rated cakes prepared from PDG-enriched shortenings as having higher moistness, softer, and airier texture than that of commercial shortening. This is in agreement with findings from principal component analysis (PCA). As for cookies, both trained and untrained panelists rated cookies prepared from PDG-enriched margarines as having softer texture and compactness compared to that prepared from commercial margarine. Wiley - V C H Verlag GmbH & Co. KGaA 2011-02 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/22344/1/Baking%20performance%20of%20palm%20diacylgiycerol%20bakery%20fats%20and%20sensory%20evaluation%20of%20baked%20products.pdf Cheong, Ling Zhi and Tan, Chin Ping and Long, Kamariah and Idris, Nor Aini and Yusof, Mohd. Suria Affandi and Lai, Oi Ming (2011) Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products. European Journal of Lipid Science and Technology, 113 (2). pp. 253-261. ISSN 1438-7697; ESSN: 1438-9312 http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201000296/abstract 10.1002/ejlt.201000296 |
| spellingShingle | Cheong, Ling Zhi Tan, Chin Ping Long, Kamariah Idris, Nor Aini Yusof, Mohd. Suria Affandi Lai, Oi Ming Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products |
| title | Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products |
| title_full | Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products |
| title_fullStr | Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products |
| title_full_unstemmed | Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products |
| title_short | Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products |
| title_sort | baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products |
| url | http://psasir.upm.edu.my/id/eprint/22344/1/Baking%20performance%20of%20palm%20diacylgiycerol%20bakery%20fats%20and%20sensory%20evaluation%20of%20baked%20products.pdf |
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