Characteristics and performance of some commercial shortenings

I. NorAini, M. S. Embong, Aminah Abdullah, C. H Oh Flingoh

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Six different brands of commercial shortenings were evaluated for their physicochemical characteristics and baking performance of cakes and biscuits (cookies). Three of the samples were locally made shortenings supplied by three different refineries (coded A, B and C), and the other three samples were imported shortenings obtained from supermarkets in Kuala Lumpur (D, E and F). Analyses and evaluations included slip melting point, solid fat content, fatty acid composition, triglyceride composition, creaming power and baking performance. All of the shortenings had slip melting points above 40°C. Sample A had the highest solid fat content at all temperatures. However, in terms of baking performance in cakes, sample C gave the highest volume, followed closely by samples B and A. Results indicated that the cakes were significantly different (P < 0.05) in terms of grain size and eating quality. Sensory evaluation on biscuits indicated that samples made with shortening D were preferred by a majority of the sensory panel, followed by those made with shortening C. The third, in order of panel preference, was biscuits made with shortening E.

Original languageEnglish
Pages (from-to)912-916
Number of pages5
JournalJournal of the American Oil Chemists Society
Volume69
Issue number9
DOIs
Publication statusPublished - 1992

Fingerprint

Oils and fats
Melting point
Fats
Chemical analysis
Fatty acids
Triglycerides
Fatty Acids
Temperature
Sensory analysis

Keywords

  • Baking performance
  • creaming
  • palm oil
  • physicochemical characteristics
  • sensory evaluation
  • shortening
  • soybean oil

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Organic Chemistry

Cite this

Characteristics and performance of some commercial shortenings. / NorAini, I.; Embong, M. S.; Abdullah, Aminah; Flingoh, C. H Oh.

In: Journal of the American Oil Chemists Society, Vol. 69, No. 9, 1992, p. 912-916.

Research output: Contribution to journalArticle

NorAini, I. ; Embong, M. S. ; Abdullah, Aminah ; Flingoh, C. H Oh. / Characteristics and performance of some commercial shortenings. In: Journal of the American Oil Chemists Society. 1992 ; Vol. 69, No. 9. pp. 912-916.
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