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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46468

Title: Qualities of cookie made with beeswax-coconut oil organogels as replacement for shortening
Authors: Wen-Chieh Sung
Yu-Chin Lin
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: antioxidation
Coconut oil
Date: 2017
Issue Date: 2018-05-21T02:37:20Z
Publisher: Journal of Food and Nutrition Research
Abstract: Abstract: The effects of beeswax-coconut oil organogels (7.5%, 10.0%, 12.5%, 15.0% and 17.5% beeswax, wt) quality-related characteristics of shortening replaced cookies were evaluated. The following quality attributes were measured: organogels melting points, fatty acids contents, proximate composition, color, texture, spread factor, sensory evaluation, antioxidant activity and storage stability. Peroxide values of cookie extracts made with organogels were dramatically lower than that of cookie made with shortening (p<0.05) which had a value of more than 10 meq/kg lipids, after 12 days storage at 60°C and strong oil rancid odor. All cookies made with organogels stored at 60°C for 20 days had peroxide values lower than 1.5 meq/kg lipids and no rancid odor, indicating the cookie was still in low oxidation condition. No significant differences were found in cookie dough texture, proximate composition, spread factor, reducing power. The melting point, texture profile of hardness and adhesiveness increased significantly with beeswax ratio increase in organogel. The total phenolic content of cookie extracts increases slightly (p>0.05), nevertheless, the antioxidant activity of cookie extracts with light or without light exposure for 2 hours decreases slightly. No significant differences in sensory attributes of cookies made with shortening and 12.5% beeswax-coconut oil organogel except crisp were revealed by 72 panelists. For cookie made with coconut oil, the oil separate out problem after baking was solved by adding more than 12.5% beeswax in organogel. Accordingly, cookies made with 12.5% beeswax-coconut oil organogel is considered the most acceptable and appropriate practice in processing cookies for commercial purposes of shortening replacement.
Relation: 5(9) pp.697-707
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46468
Appears in Collections:[食品科學系] 期刊論文

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