期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2017
卷号：6
期号：8
页码：15767
DOI：10.15680/IJIRSET.2017.0608034
出版社：S&S Publications
摘要：Six different fats and oils were analyzed for physical characteristics. All the six fats and oils differedwidely in their physicochemical characteristics. The results showed that fats and oils physical properties hadappreciable effects on the spread ratio and breaking strength. Slip melting point (r= -0.990**), creaming power (r= -0.901**), yield value (r= -0.760**), viscosity (r= -0.729**), and hardness (r= -0.628*) contributed significantlynegatively to cookie spread ratio. These are the factors responsible for superior cookie spread ratio produced bysunflower oil and groundnut oil. Statistical analysis showed that breaking strength was strongly positively andnegatively correlated to refractive index (r= 0.766**), and slip melting point, creaming power (r= -0. 954**, r= -0.870**, respectively). Fats and oils with lower slip melting point and creaming power were not desirable for cookiesas they resulted in a stiffer cookie.
关键词：Fats and oils; Cookie quality; Spread ratio; Breaking strength.
