Use of High Oleic Palm Oils in Fluid Shortenings and Effect on Physical Properties of Cookies

Quality characteristics of bakery products rely partially on the amount and type of fats in their formulation. This study focused on producing emulsified shortenings with high oleic palm oil fractions to be thermo-mechanically characterized and used in the baking of high-fat cookies. Palm oil and hy...

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Detalles Bibliográficos
Autores principales: Perez-Santana, Melissa, Cagampang, Gloria B., Nieves, Christopher, Cedeño, Victor, MacIntosh, Andrew J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497844/
https://www.ncbi.nlm.nih.gov/pubmed/36140921
http://dx.doi.org/10.3390/foods11182793

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497844/
https://www.ncbi.nlm.nih.gov/pubmed/36140921
http://dx.doi.org/10.3390/foods11182793

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