Relationship between textural properties and sensory qualities of cookies made from medium‐ and long‐chain triacylglycerol‐enriched margarines
RESULTS: Cookies made from MLCT‐enriched margarines showed high values for hardness, fracturability, but also for cohesiveness and adhesiveness. Trained panelists rated the cookies made from MLCT‐enriched margarines to be lower as compared to those made from commercial margarine for most of QDA attributes. However, cookies made from MOS 603010 and commercial margarines were scored similarly (P > 0.05) for all acceptance test attributes. Overall acceptability was found to be highly and negatively correlated for hardness, fracturability and cohesiveness (R2 > 0.90). Principal component analysis showed that the taste attribute of cookies and the % solid fat content of margarine at 35 °C highly influenced the overall quality of the cookies.
CONCLUSION: Cookies made from MLCT‐enriched margarines were not successfully produced. However, the findings obtained provide new perspectives in the production of low‐calorie bakery fat. Copyright © 2010 Society of Chemical Industry
Keywords: MLCT‐enriched margarine; acceptance test; cookies; correlation coefficient; medium‐ and long‐chain triacylglycerols; principal component analysis; quantitative descriptive analysis; sensory qualities; textural properties
Document Type: Research Article
Publication date: April 30, 2010