Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM 43400 Serdang, Selangor, Malaysia.
J Sci Food Agric. 2010 Apr 30;90(6):943-8. doi: 10.1002/jsfa.3886.
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. The textural properties of cookies were determined using a texture analyser. Quantitative descriptive analysis (QDA) and acceptance test were carried out to describe the attributes and to evaluate the degree of liking of cookies, respectively.
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 (R(2) > 0.90). Principal component analysis showed that the taste attribute of cookies and the % solid fat content of margarine at 35 degrees C highly influenced the overall quality of the cookies.
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.
本研究旨在研究富含中链和长链三酰基甘油（MLCT）的人造黄油制成的饼干的质地特性和感官品质。选择具有 MLCT:棕榈油:棕榈硬脂，60:30:10 和 70:20:10 配方的人造黄油来制作饼干。使用质构仪测定饼干的质地特性。进行定量描述性分析（QDA）和可接受性测试，分别描述属性和评估饼干的喜好程度。
富含 MLCT 的人造黄油制成的饼干表现出较高的硬度、易碎性，但也具有较高的内聚性和粘性。经过培训的品评员对富含 MLCT 的人造黄油制成的饼干的评价低于商业人造黄油制成的饼干，大多数 QDA 属性都是如此。然而，MOS 603010 和商业人造黄油制成的饼干在所有可接受性测试属性上的评分相似（P > 0.05）。总体可接受性与硬度、易碎性和内聚性呈高度负相关（R²> 0.90）。主成分分析表明，饼干的口感属性和 35°C 时人造黄油的固体脂肪含量对饼干的整体质量有很大影响。
富含 MLCT 的人造黄油制成的饼干没有成功生产。然而，研究结果为低卡路里烘焙脂肪的生产提供了新的视角。
