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

Nurrulhidayah Ahmad Fadzlillah, . and Marikkar J. M. N., . and Miskandar Mat Sahri, . and Noor Raihana Abd. Rahman, . and Jaswir I., . Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality. S355-S362. ISSN 2231-7546

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(07)%202017%20supp...

Abstract

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.

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Item Type:	Article
AGROVOC Term:	Psidium
AGROVOC Term:	Psidium guajava
AGROVOC Term:	Guavas
AGROVOC Term:	Bakery products
AGROVOC Term:	Biscuits
AGROVOC Term:	Doughs
AGROVOC Term:	Food beliefs
AGROVOC Term:	Evaluation
AGROVOC Term:	Mixing
AGROVOC Term:	Ingredients
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	28 Apr 2025 05:34
URI:	http://webagris.upm.edu.my/id/eprint/23954

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