Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality

A study was carried out to compare the cookie dough properties and cookie quality made out of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin (PGO/PS) in differen...

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Main Authors:	Abd. Rahman, Noor Raihana, Marikkar, Mohammed Nazrim, Jaswir, Irwandi, Ahmad Fadzillah, Nurulhidayah, Miskandar, Mat Sahri
Format:	Article
Language:	English English
Published:	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017
Subjects:	S Agriculture (General) TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/57461/ http://irep.iium.edu.my/57461/ http://irep.iium.edu.my/57461/1/57461_Effect%20of%20pink%20guava%20oil-palm%20stearin.pdf http://irep.iium.edu.my/57461/7/57461_Effect%20of%20pink%20guava%20oil-palm%20stearin%20blends_scopus.pdf

id	iium-57461
recordtype	eprints
spelling	iium-574612018-11-28T01:14:21Z http://irep.iium.edu.my/57461/ Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzillah, Nurulhidayah Miskandar, Mat Sahri S Agriculture (General) TP248.13 Biotechnology A study was carried out to compare the cookie dough properties and cookie quality made out of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin (PGO/PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45 as replacement. The effect of these formulated plant-based shortenings and LD shortening were compared on dough rheological properties and cookie quality. Rheology and hardness of the cookie dough were evaluated using Texture Analyser (TA). Cookie hardness was evaluated with TA while cookie surface colors were measured using the CIE L* a* b* colorimetric system. Among the samples, cookies made out of PGO-2 with the ratio 45:55 (PGO:PS) performed the best substitute for LD to be used as shortening in cookies. PGO-2 also displayed the closest similarity to LD in cookies for hardness, size and thickness, cracking size as well as colour. As PGO-2 was a shortening formulated with plant-based ingredients, it could comply with the halal and toyyiban requirements. Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM) 2017 Article PeerReviewed application/pdf en http://irep.iium.edu.my/57461/1/57461_Effect%20of%20pink%20guava%20oil-palm%20stearin.pdf application/pdf en http://irep.iium.edu.my/57461/7/57461_Effect%20of%20pink%20guava%20oil-palm%20stearin%20blends_scopus.pdf Abd. Rahman, Noor Raihana and Marikkar, Mohammed Nazrim and Jaswir, Irwandi and Ahmad Fadzillah, Nurulhidayah and Miskandar, Mat Sahri (2017) Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality. International Food Research Journal, 24 (Suppl.). pp. 355-362. ISSN 1985-4668 E-ISSN 2231-7546 http://www.ifrj.upm.edu.my/24%20(07)%202017%20supplementary/(15)%20R1.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	S Agriculture (General) TP248.13 Biotechnology
spellingShingle	S Agriculture (General) TP248.13 Biotechnology Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzillah, Nurulhidayah Miskandar, Mat Sahri Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
description	A study was carried out to compare the cookie dough properties and cookie quality made out of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin (PGO/PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45 as replacement. The effect of these formulated plant-based shortenings and LD shortening were compared on dough rheological properties and cookie quality. Rheology and hardness of the cookie dough were evaluated using Texture Analyser (TA). Cookie hardness was evaluated with TA while cookie surface colors were measured using the CIE L* a* b* colorimetric system. Among the samples, cookies made out of PGO-2 with the ratio 45:55 (PGO:PS) performed the best substitute for LD to be used as shortening in cookies. PGO-2 also displayed the closest similarity to LD in cookies for hardness, size and thickness, cracking size as well as colour. As PGO-2 was a shortening formulated with plant-based ingredients, it could comply with the halal and toyyiban requirements.
format	Article
author	Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzillah, Nurulhidayah Miskandar, Mat Sahri
author_facet	Abd. Rahman, Noor Raihana Marikkar, Mohammed Nazrim Jaswir, Irwandi Ahmad Fadzillah, Nurulhidayah Miskandar, Mat Sahri
author_sort	Abd. Rahman, Noor Raihana
title	Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
title_short	Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
title_full	Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
title_fullStr	Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
title_full_unstemmed	Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
title_sort	effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
publisher	Faculty of Food Science & Technology, Universiti Putra Malaysia (UPM)
publishDate	2017
url	http://irep.iium.edu.my/57461/ http://irep.iium.edu.my/57461/ http://irep.iium.edu.my/57461/1/57461_Effect%20of%20pink%20guava%20oil-palm%20stearin.pdf http://irep.iium.edu.my/57461/7/57461_Effect%20of%20pink%20guava%20oil-palm%20stearin%20blends_scopus.pdf
first_indexed	2023-09-18T21:21:13Z
last_indexed	2023-09-18T21:21:13Z
_version_	1777411894721642496

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality

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