Organogel as a Shortening Replacer in Cookies

Tan, Kwang Hong (2018) Organogel as a Shortening Replacer in Cookies. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Tan Kwang Hong_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

Shortening is a common bakery ingredient may increase the risks of getting cardiovascular disease, inflammation and cancer. In this study, the Candelilla wax acts as an organogelator to solidify the flaxseed-sunflower oil blend in room temperature which can replace shortening in bakery. The objectives of this study were to retain 90 % of linolenic acid and achieve the comparable texture quality for the organogel-made cookies when compare with shortening-made cookies. From the QDA and Hedonic test, it showed no significant different in term of hardness and crispiness between the organogel made and shortening made cookies. However, the shortening cookies is significant higher hardness (905g) and crispiness (580g) then organogel cookies in texture profile analysis. In short, in the oil blend study, 60:40 (sunflower: flaxseed) was chosen to be incorporated in organogel. In the comparison between organogel-made and shortening-made cookies, organogel cookies with 3 % wax and 6 % wax elucidated significant higher retention of linolenic acid (90.08 % and 90.27 %) than the shortening cookies (70.57%).