Effects of Fatty Acids Composition and Microstructure Properties of Fats and Oils on Textural Properties of Dough and Cookie Quality
作者： Amita Devi , B. S. Khatkar
DOI: 10.1007/S13197-017-2942-8
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摘要: This study was carried out to investigate the effect of fatty acid composition and microstructure properties of fats and oils on the textural properties of cookie dough and quality attributes of cookies. Fatty acid composition and microstructure properties of six fats and oils (butter, hydrogenated fat, palm oil, coconut oil, groundnut oil, and sunflower oil) were analyzed. Sunflower oil was found to be the most unsaturated oil with 88.39% unsaturated fatty acid content. Coconut oil and palm oil differed from other fats and oils by …
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