baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products

Research Article

Baking performance of palm diacylglycerol bakery fats andsensory evaluation of baked products

Ling-Zhi Cheong1, Chin-Ping Tan2, Kamariah Long3, Nor Aini Idris4, Mohd. Suria Affandi Yusoff5

and Oi-Ming Lai1,6

1 Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti

Putra Malaysia, UPM, Serdang, Selangor, Malaysia2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM,

Serdang, Selangor, Malaysia3 Malaysian Agricultural Research and Development Institute (MARDI), Kuala Lumpur, Malaysia4 Malaysian Palm Oil Board (MPOB), Bandar Baru Bangi, Kajang, Selangor, Malaysia5 Sime Darby Research Sdn. Bhd., Banting, Selangor, Malaysia6 Institute of Bioscience, Universiti Putra Malaysia, UPM, Serdang, Selangor, Malaysia

Baking performance of palm diacylglycerol (PDG)-enriched fats was evaluated and compared with that

of commercial bakery fats. PDG-enriched shortenings were found to produce cakes with significantly

(p<0.05) higher mean values for specific volume than that produced from commercial shortening. As for

PDG-enriched margarines, cookies prepared from PDG-enriched margarines were found to have

reduction in cookies spread as compared to that of commercial shortening. Nevertheless, this

reduction was not statistically significant. Sensory evaluation of the baked products was also

conducted. Both trained and untrained panelists rated cakes prepared from PDG-enriched

shortenings as having higher moistness, softer, and airier texture than that of commercial shortening.

This is in agreement with findings from principal component analysis (PCA). As for cookies, both trained

and untrained panelists rated cookies prepared from PDG-enriched margarines as having softer texture

and compactness compared to that prepared from commercial margarine.

Keywords: Baking / Diacylglycerol / Margarine / Sensory / Shortening

Received: April 12, 2010 / Revised: August 17, 2010 / Accepted: August 26, 2010

DOI: 10.1002/ejlt.201000296

1 Introduction

Baked products such as breads, cakes, pastries, cookies, and

crackers are food containing significant quantities of cereal

flours blended with other ingredients which are subsequently

formed into distinctive shapes and underwent a heat-

processing step in baking oven [1]. Aside from wheat flours,

bakery fats such as margarine and shortening are essential

ingredients in baked products. Some of their key roles include

improving palatability, aiding in lubrication of the different

ingredients, incorporating air, providing moisture barrier, giv-

ing structures, and extending shelf-life of the products [2].

These fats are frequently produced from partially hydrogen-

ated vegetable oils resulting in products containing significant

amount of trans fatty acids which are detrimental to health. In

fact, Mozafarrian et al. [3] reported margarine produced from

partially hydrogenated vegetable oils in United States of

America contained up to 23% of trans fatty acids.

Diacylglycerols (DAGs) are esters of glycerol in which two

of its hydroxyl groups are esterified with fatty acids. In the late

1990s, DAG was found to have positive effects on weight

management [4, 5], postprandial lipid reduction [6–8], and

appetite suppression. The healthful properties of DAG lie in

how they are metabolized. DAG, particularly, 1,3-DAG are

hydrolyzed by pancreatic lipase forming free fatty acids (FFAs)

Correspondence:Dr. Oi-Ming Lai, Department of Bioprocess Technology,

Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra

Malaysia, UPM, 43400 Serdang, Selangor, Malaysia

E-mail: [email protected]

Fax: þ603-896-7510

Abbreviations: ANOVA, analysis of variance; DAG, diacylglycerol; PC,

principal component; PCA, principal component analysis; QDA,

quantitative descriptive analysis.

*Additional corresponding author: Ling-Zhi Cheong, lingzhicheong@

yahoo.com; Chin-Ping Tan, [email protected]; Kamariah Long,

[email protected]; Nor Aini Idris, [email protected]; Mohd. Suria Affandi

Yusoff, [email protected]

Eur. J. Lipid Sci. Technol. 2011, 113, 253–261 253

� 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.ejlst.com

and 1(3)-monoacylglycerols (MAG). As 1(3)-MAG poorly

reesterify into triacylglycerols (TAG), formation of fat-rich

particles that have the tendency to obstruct capillary vessels

and deposit in adipose tissue is lower [9]. In addition to the

healthful properties,DAGalso possess unique physicochemical

properties which render them suitable for application as bakery

fats. For example, DAG have higher melting points as com-

pared to TAG due to the strength of the hydrogen bonding of

the hydroxyl group and fatty acid chain arrangement of DAG

isomers. DAG are also found to be able to delay polymorphic

transformation from b0 to b crystals [9]. Thus, they may be a

healthier alternative to hydrogenated bakery fats. In fact, in our

previous work, we found palm PDG can be blended with palm

oil fractions to produce bakery fats with acceptable texture and

rheological properties [10]. The PDG Shortenings (DS55,

DS64 and DS73) and margarines (DOS720, DOS721 and

DOS711) contained at least 32 and 52% of unsaturated fatty

acids, respectively (Table 1), which is considerably high in

comparison to the conventional shortenings and margarines.

In addition, trans fatty acids are relatively low and beyond the

LOD in the PDG shortenings and margarines.

To date, studies on baking performance ofDAG-enriched

bakery fats are limited. One of such studies by Sikorski [11]

found cakes produced from DAG-enriched bakery fats had

similar volume but softer texture as compared to cakes pro-

duced from TAG fats. As for cookies produced from DAG-

enriched fats, they were found to have altered texture from

snap type to soft-batch type. Brownies baked from DAG-

enriched fat had no significant differences to those prepared

from TAG fats. Studies on the sensory characteristics of

baked products using DAG-enriched bakery fats could be

useful in establishing its potential food applications.

Consumers’ acceptance is one of themajor determinants of

the success of a new food product or variation of a food

product. Sensory evaluation is a tool often used to assess

consumers’ acceptance. It is generally defined as the appli-

cation of scientific principles to themeasurement, analysis, and

interpretation of the reaction of assessors to those inherent

characteristics of materials as they are perceived by our senses

of sight, smell, sound, taste, and touch [12]. Through sensory

evaluation, decision can be made on whether further improve-

ment is required prior to marketing of the food product.

This study aimed to evaluate the baking performance of

PDG bakery fats and characterize the sensory attributes of

resultant baked products. PDG bakery fats including PDG

shortenings and margarines were used to bake Madeira cakes

and cookies, respectively. Their baking performances were

then evaluated in terms of cakes’ volume and cookies’ spread.

Sensory attributes of these baked products were then eval-

uated by means of affective test and quantitative descriptive

analysis (QDA).

2 Materials and methods

2.1 Materials

Palm olein; IV56 (POo) and palm stearins; IV44 (PS IV44)

were provided by Golden Jomalina Sdn. Bhd. (Tanjung

Panglima Garang, Selangor, Malaysia). Commercial

immobilized lipase from Rhizomucor miehei (Lipozyme

RMIM) was obtained from Novozymes A/S (Bagsvaerd,

Denmark). Zero-trans commercial shortening produced

from hydrogenated palm, soybean, and sunflower oil (CS)

(Crisco, J.M. Smucker Co, USA), commercial margarine

produced from hydrogenated palm oil (CM) (Planta,

Unilever, Malaysia), soft wheat flour (0.40% ash content;

8% protein; Kuantan Flour Mills Berhad, Malaysia), high

protein wheat flour (0.45% ash content; 10.5% protein;

Kuantan Flour Mills Berhad), granulated sugar, icing sugar,

egg, skim milk powder (Dutch lady, Malaysia), baking pow-

der, salt, vanilla flavoring, and coloring were obtained from

hypermarket in Kuala Lumpur. Butter flavor (R12967) was

donated by Danisco Malaysia. All chemicals and solvents

used were either of analytical or HPLC grade, respectively.

3 Methods

3.1 Sample preparation

PDG were produced by partially hydrolyzing POo using

Lipozyme RMIM in a 10 kg scale packed bed bioreactor

and purified through short path distillation as described by

[13]. Purified PDGwere then blended with palm oil fractions

to produce PDG-enriched shortenings and margarines.

PDG-enriched shortenings were produced by blending

PDG with PS IV44 at PDG molar fractions, XPDG, of 50%

(DS55), 60% (DS64), and 70% (DS73). The resultant mix-

tures were then crystallized for 30 min in a freezer at �208C[10]. PDG-enriched margarines, on the other hand, were

prepared by heating the fat phases composed of PDG,

POo, and PS IV44 to 608C andmixing them using motorized

mechanical stirrer for 2 min to ensure homogeneity. Three

different fat phases with ratios of PDG/POo/PS IV44 at

70:25:05 (DOS720), 70:20:10 (DOS721), and 70:15:15

(DOS711) were prepared. The aqueous phases were then

added to the fat phases and mixed using motorized mech-

anical stirrer until emulsions were formed. Formation of

emulsion was indicated by presence of a single milky phase

Table 1. Fatty acid composition of PDG bakery fats

12:0 14:0 16:0 18:0 18:1 18:2

DS55 0.27 1.65 55.04 4.90 31.77 6.37

DS64 0.22 1.63 56.60 5.17 30.57 5.81

DS73 0.11 1.71 59.11 6.25 29.11 3.71

DOS720 0.43 1.22 38.43 3.74 44.09 12.09

DOS721 0.42 1.29 40.52 3.82 42.20 11.75

DOS711 0.42 1.32 41.55 3.90 41.80 11.01

254 L.-Z. Cheong et al. Eur. J. Lipid Sci. Technol. 2011, 113, 253–261


with no clear visual separation. The emulsions were crystal-

lized by mixing manually in a beaker cooled in ice baths. The

formulation for PDG-enriched margarines is shown in

Table 2. PDG-enriched shortenings and margarines pro-

duced were then stored at room temperature (258C).

Baking performances of the PDG-enriched bakery fats and

sensory evaluation of the resultant baked products were con-

ducted within 2 weeks.

3.2 Baking performance in Madeira cakes

PDG-enriched shortenings and CS were evaluated for their

baking performances in Madeira cakes. Madeira cakes were

baked according to the method described by NorAini et al.

[2]. Table 3 shows the formulation of Madeira cake.

Firstly, 142 g of flour was mixed with shortening using a

mixer (KitchenAid, USA) at speed 3 for 5 min. Following

that, sugar was heated with water to form a syrup solution.

Eggs were then beaten and added to the cooled syrup solution

together with coloring and flavoring. The resultant mixture

was added to the aerated mixture of flour and shortening and

mixed for 30 s at speed 1. Dry ingredients including the

remaining 333 g of flour, salt, baking powder, and skimmed

milk powder were mixed until homogenous. The hom-

ogenous dry ingredients were then added into the batter

andmixed at speed 2 for 3 min. After each 1.5 min of mixing,

the side of the mixing bowl was scrapped. Finally, the batter

was placed into round cake baking tins (155 mm id) which

was lined with greaseproof paper and baked in electric heated

deck oven (Murni Bakery Equipment Sdn. Bhd.,Malaysia) at

1808C for 45 min. Baking performances for each PDG-

enriched shortening were conducted in triplicate. Once the

cakes were baked and sufficiently cooled, their volumes were

measured and calculated according to rapeseed displacement

method [14]. Firstly, the tapped bulk density of rapeseeds is

determined by filling a glass container of known volume

uniformly with rapeseed through tapping and smoothing

the surface with a ruler. Then, the sample and rapeseeds

are placed together into the container. The container is again

tapped and the surface is smoothed with a ruler. Tapping and

smoothing is continued until constant weight is reached

between consecutive measurements. The volume of the

sample is calculated as follows:

MassðseedsÞ ¼ MassðtotalÞ�MassðsampleÞ�MassðcontainerÞ

VolumeðseedsÞ ¼ MassðseedsÞ=DensityðseedsÞ

VolumeðsampleÞ ¼ VolumeðcontainerÞ�VolumeðseedsÞ

3.3 Baking performance in cookies

The baking performances of PDG-enriched margarines and

CM were evaluated in cookies. The formulation for cookie is

shown in Table 4. Firstly, margarine was mixed with icing

sugar using a mixer (KitchenAid) at speed 3 for 5 min. After

each minute of mixing, the side of the mixing bowl was

scrapped. Following that, high protein flour was added

and mixing was continued at speed 1 until the cookie dough

was formed. The cookie dough was then molded into equal

round pieces with width of 3.5 cm and thickness of 0.3 cm.

Finally, the pieces were baked in electric heated deck oven

(Murni Bakery Equipment Sdn. Bhd.) at 1808C for 12 min.

Baking performances for each PDG-enrichedmargarine were

conducted in triplicate. Once the cookies were baked and

sufficiently cooled, their spread factors were calculated [15].

Spread factor ¼ Correction factor

� Cookieswidth=Cookies thicknessð Þ � 100

To measure the cookies width, six cookies were laid edge to

edge and their width was measured using a retractable ruler.

By rotating the cookies through 908C and rearranging them,

an average of six readings were recorded as cookie width. For

thickness measurement, six cookies were stacked on top of

one another. By restacking them in different orders, an aver-

age of six reading were recorded as cookies thickness.

Table 2. Formulation for preparation of PDG-enriched margarines

Ingredients Content (wt%)

Fat phase 80

Aqueous phase

Water 17.967

Coloring 0.003

Flavor 0.03

Salt 2

Table 3. Formulation of Madeira cake

Ingredients Content

Soft wheat flour 475 g

Shortening 169 g

Sugar 460 g

Egg 236 g

Skimmed milk powder 230 g

Salt 11 g

Baking powder 8.4 g

Coloring 1 mL

Flavoring 1 mL

Table 4. Formulation of cookie

Ingredients Content

Margarine 500 g

Icing sugar 200 g

High protein wheat flour 500 g

Eur. J. Lipid Sci. Technol. 2011, 113, 253–261 Baking studies and sensory evaluation of palm diacylglycerol fat 255


3.4 Sensory evaluation

3.4.1 Consumer affective test

In consumer affective test, a large group of untrained panelists

generally representing current or potential consumers is

recruited where they were asked about the liking or disliking

for a product. In present study, a total of 96 students from

University Putra Malaysia were recruited to evaluate consum-

ers’ acceptance of theMadeira cakes and cookies. The affective

test was conducted according to method described by

Wszelaki et al. [16]. It was conducted in sensory laboratory

equipped with ten individual panel booths. Madeira cakes

were firstly cut into slices with thickness of 1 cm. Following

that, the cake slices were further cut into equal sizes with a

square cutter of 4 cm � 4 cm. The cake samples were coded

with three-digit randomnumbers, placed on polystyrene plates

and presented randomly to the untrained panelists. Cookie

samples were also coded and presented in the sameway as cake

samples. The attributes evaluated for both Madeira cakes and

cookies included color, texture, aroma, taste, and overall

acceptability. The panelists were asked to rate their degree

of liking or disliking of the attributes of the samples using the

nine-point hedonic scale (1 ¼ dislike extremely, 2 ¼ dislike

very much, 3 ¼ dislike moderately, 4 ¼ dislike slightly,

5 ¼ neither like nor dislike, 6 ¼ like slightly, 7 ¼ like moder-

ately, 8 ¼ like very much, 9 ¼ like extremely). Before tasting

of each sample, panelists were required to cleanse their palates

using a glass of water to reduce carryover effects.

3.5 Quantitative descriptive analysis (QDA)

InQDA, a group of trained panelists is asked to rate the intensity

of the specific sensory attributes of a food product using a set of

numerical scale. In present case, ten trained panelists from

Malaysian Palm Oil Board (MPOB) who were trained and

experienced in sensory evaluation of cakes and cookies were

recruited. In a separate 2 2 h session, the trained panelists were

trained on the specific sensory attributes for cakes (color, tex-

ture, moistness, oiliness, denseness, taste, aroma, and overall

acceptability) and cookies (color, texture, oiliness, cohesiveness,

taste, aroma, and overall acceptability). Panelists were trained to

rate the specific sensory attributes for baked products using a

15 cm line scale which ran from low intensity to high intensity.

The QDA was conducted in the standard sensory laboratory

with ten individual panel booths. Both Madeira cakes and

cookies were coded and presented to the trained panelists in

the similar way as mentioned in the affective test. They were

required to cleanse their palates using a glass of water prior to

each sample tasting to reduce carryover effect.

3.6 Statistical analysis

Statistical analysis was performed using Statistical Analysis

System software (SAS, Cary, NC, USA). Analysis of variance

(ANOVA) with Duncan’s multiple range test was performed

to determine significance of difference at p<0.05. Pearson’s

correlation was performed to determine the correlation

between different sensory attributes and overall acceptability

at p<0.05. QDA data were analyzed using principal com-

ponent analysis (PCA) according to the method described by

Chapman et al. [17]. To extract the most significant variables

with minimum loss of information, PCA was applied to the

means of the three attributes (n � 1; n ¼ number of prod-

ucts). The attributes not selected were those with consistently

low mean scores and high SD which indicate the attributes

were rarely present. Kaiser’s criterion (eigenvalue>1) was

used to determine the final numbers of principal components

(PCs) which were then subjected to varimax rotation. Factor

scores plot were then generated.

4 Results and discussion

4.1 Baking performance in Madeira cakes

Table 5 shows the mean values for volume of Madeira cakes

prepared from CS and PDG-enriched shortenings (DS55,

DS64, and DS73). Madeira cakes prepared from PDG-

enriched shortenings had significantly (p<0.05) higher mean

cake volumes as compared to that prepared from CS. The

possible explanation for this may due to the role of PDG as

emulsifier which enhanced air-bubble incorporation and pro-

moted gas bubble stability in cake batter. Stabilization of the

incorporated gas bubble eventually provided many sites for

water vapor to expand during baking. As a result, cakes with

higher specific volume were formed [1]. This is in agreement

with Lakshminarayan et al. [18] findings on the use of emul-

sifiers such as glycerol monostearate significantly (p<0.05)

increased cake volume.

4.2 Sensory evaluation of Madeira cakes


Affective test was conducted to determine consumers’

acceptability of the Madeira cakes prepared using different

shortenings. Mean values for panelists’ ratings of Madeira

cakes are shown in Fig. 1. Madeira cake prepared fromDS64

Table 5. Mean values for volume of Madeira cakes prepared from

CS and PDG-enriched shortenings determined using the rapeseed

displacement method

CS DS55 DS64 DS73

Cake

volume

(cm3)

551.7 � 5.5a 569.1 � 6.1b 570.2 � 7.2b 568.8 � 4.5b

Mean values with different letters superscript differ (p<0.05).



had the highest mean values for overall acceptability. This

was followed closely by cakes prepared using CS, DS73, and

DS55. ANOVA showed no significant differences in terms of

mean values for panelists’ overall acceptability of cakes pre-

pared from different shortenings. With means values for

overall acceptability in the range of 6.60–6.90, panelists

slightly liked all the cakes prepared from both PDG-enriched

shortenings and CS.

According to Pearson’s correlation, panelists’ overall

acceptability was positively correlated with their scores in

texture (p<0.05), aroma (p<0.05), and taste (p<0.05) of

the cakes. Mean values for overall acceptability increased

with mean values for texture, aroma, and taste of the cakes.

Thus, cake prepared from DS64 which was rated as having

the highest overall acceptability also been rated as having

highest texture, aroma, and taste. This was followed by cakes

prepared using CS, DS73, and DS55. ANOVA showed there

were no significant differences in terms of mean values for

texture, aroma and taste of cakes prepared from different

shortenings. Having means in the range of 6.70–6.90, pan-

elists slightly liked the texture, aroma, and taste of the cakes.

It is interesting to note color which determined visual

presentation of the cakes had no significant correlation with

the overall acceptability of the cakes. In terms of color of the

cakes, panelists had highest score for cake prepared from CS,

followed by cakes prepared from shortenings DS55, DS73,

and DS64. There were no significant differences in terms of

mean values of color for all the cakes. Means values color of

the cakes ranged from 6.50 to 6.70. Thus, they also slightly

liked the color of all the cakes.

4.2.2 Quantitative descriptive analysis (QDA)

Trained panelists were recruited fromMPOB for the QDA to

evaluate the specific attributes of the Madeira cakes. Mean

values for panelists’ ratings of Madeira cakes prepared from

different shortenings are shown in Fig. 2. Similar to the

untrained panelists, trained panelists also ratedMadeira cake

prepared from DS64 as having the highest overall accept-

ability. This was followed closely by cakes prepared from

DS55, CS, and DS73. ANOVA showed there were no sig-

nificant differences in terms of mean values for panelists’

overall acceptability of cakes prepared from different

shortenings.

Although not significant, trained panelists found cakes

prepared from PDG-enriched shortenings to contain higher

moistness, softer, and airier texture than shortening CS. PDG

which is an emulsifier reduced the surface tension between fat

and aqueous components, hence, allowing the fat component

to be fully dispersed into the aqueous component. As the fat

component was fully dispersed into small particles over the

aqueous component, water holding capacity of the batter was

improved. Besides that, full dispersion of fat component in

aqueous component also enhanced formation of smaller air

cells and improved air incorporation [11]. With better water

holding capacity and incorporation of smaller air cells, cakes

prepared from PDG-enriched shortenings had higher moist-

ness, softer, and airier texture.

PCA determines the number of fundamentally different

properties or PC exhibited by the data set [17]. Based on the

Kaiser criterion, the first two PC generated from the analysis

had eigenvalue>1 and accounted for 99% of the total var-

iance in the dataset. Thus, the first two PC were retained.

Table 6 shows the varimax rotated loadings, which represent

correlations between PC and the original attributes measure-

ments. Loadings with the highest value represent a strong

influence. Thus, PC1 and PC2 were strongly influenced by

mean aroma and texture, respectively. Factor scores plot

specified the position of the products on the varimax rotated

PC. Figure 3 shows cakes produced from shortening DS55,

Figure 1. Mean values for panelists’ ratings of Madeira cakes prepared from different shortenings determined from affective test. For

p < 0.05 there was no difference between the mean values.



DS64, and DS73 were located on top part of the PC2 quad-

rants. This is in agreement with previous findings that cakes

produced from PDG-enriched shortenings had softer and

airier texture.

4.3 Baking performance in cookies

Cookie spread is a measure of cookie’s quality through the

ratio of cookie width to cookie thickness [19]. Means cookie

spread of cookies prepared from different margarines are

shown in Fig. 4. Cookie prepared from CM had the highest

mean cookie spread of 7.43 � 0.50. Meanwhile, cookies

prepared from PDG-enriched margarines had lower means

cookie spread as compared to that prepared from CM.

Nevertheless, ANOVA showed there were no significant

differences in terms of means cookie spread of all cookies

prepared from different margarines. Insignificant reduction

in means cookie spread in cookies prepared from PDG-

enriched margarines was possibly due to the ability of

PDG to retain more water during baking which enhanced

gluten development. Increased gluten development not only

led to reduction in cookies spread but also changed the

cookies texture from snap type to soft-batch type [11].

4.4 Sensory evaluation of cookies


Figure 5 shows mean values for panelists’ ratings of cookies

prepared from different margarines. Cookies prepared from

DOS720 and CM had significantly (p<0.05) higher means

values for overall acceptability as compared to those prepared

from DOS711 and DOS721. Nevertheless, with means val-

ues for overall acceptability ranged from 6.30 to 7.30, the

panelists slightly liked all the cookies prepared from different

margarines.

According to Pearson’s correlation, panelists’ overall

acceptability was positively correlated with panelists’ scores

in color (p<0.05), aroma (p<0.05), and taste (p<0.05) of

the cookies. Mean values for overall acceptability increased

with panelists’ scores in color, aroma, and taste of the cookies.

Panelists rated cookie prepared from DOS720 as having

highest scores for color, aroma, and taste. This was followed

by cookies prepared fromCM,DOS711, and DOS721.With

means scores in color, aroma, and taste ranged from 6.40 to

Figure 2. Mean values for panelists’ ratings of Madeira cakes prepared from different shortenings determined using QDA. The means

were not significantly different within the groups (p < 0.05).

First Factor

Seco

nd

Fact

or

1.00.50.0-0.5-1.0-1.5

1.0

0.5

0.0

-0.5

-1.0

-1.5

DS73

DS64

DS55

CS

Figure 3. Factor scores plot of Madeira cakes prepared from differ-

ent shortenings.

Table 6. Varimax rotated loadings for Madeira cakes prepared from

CS and PDG-enriched shortenings

Attributes PC 1 PC 2

Mean taste 0.954 0.295

Mean aroma 0.975 0.218

Mean texture 0.253 0.967

Proportion of total variance 64.2% 35.7%



7.40, panelists slightly liked the color, aroma, and taste of

cookies prepared from all the different margarines.

As for panelists’ scores in texture, cookies prepared from

PDG-enriched margarines had significantly (p<0.05) lower

panelists’ score in texture as compared to that prepared from

margarine CM. This may be due to the softer texture of

cookies prepared from DOS711, DOS720, and DOS721.

PDG which had higher polarity retained more water during

baking, hence, increased gluten development and changed

the texture of cookie from snap type to soft-batch type.

4.4.2 Quantitative descriptive analysis (QDA)

Figure 7 shows mean values for panelists’ ratings of cookies

prepared from different margarines determined from QDA.

Contrary to untrained panelists, trained panelists had highest

mean values of overall acceptability for cookie prepared from

DOS711, followed by cookies prepared from DOS721, CM,

and DOS720. ANOVA showed there were no significant

differences in panelists’ overall acceptability of cookies pre-

pared from different margarines.

Similar to untrained panelists, trained panelists rated

cookies prepared from PDG-enriched margarines as having

significantly (p<0.05) softer texture than that prepared from

margarine CM. Coherently, panelists’ scores in cohesiveness

was found to be positively correlated (p<0.05) with their

preference in texture. Cookies with soft-batch texture were

found to be more compact than that of snap texture.

Based on the Kaiser criterion, the first two PC generated

from the analysis had eigenvalue>1 and accounted for 98.2%

of the total variance in the dataset. Thus, the first two PC

were retained. Table 7 shows the varimax rotated loadings,

which represent correlations between PC and the original

attributes measurements. Loadings with the highest value

Figure 4. Mean values for cookie spread of cookies prepared from different margarines. The means were not significantly (p < 0.05)

different.

Figure 5. Mean values for panelists’ ratings of cookies prepared from different margarines determined from affective test. The means were

not significantly (p < 0.05) different.



represent a strong influence. Thus, PC1 and PC2 were

strongly influenced by mean taste and cohesiveness, respect-

ively. Factor scores plot specified the position of the products

on the varimax rotated PC. Figure 6 shows cookies produced

from margarines DOS720, DOS721, and DOS711 were

located on top part of the PC2 quadrants. This is in

agreement with previous findings that cookies produced from

PDG-enriched margarines had higher scores for

compactness.

5 Conclusions

The baking performance of PDG-enriched bakery fats and

sensory characterization of the resultant baked products were

evaluated and compared with that of commercial bakery fats.

Madeira cakes prepared from PDG-enriched shortenings

were found to have significantly (p<0.05) higher mean values

for specific volume than that from CS. This is in agreement

with findings fromPCA. Both untrained and trained panelists

rated the cakes prepared from different shortenings as having

no significant differences in terms overall acceptability and

specific sensory attributes. It is worth noting that the panelists

rated cakes prepared from PDG-enriched shortenings as

having higher scores for moisture, softer and airier texture.

This is mainly due to the ability of DAG to enhance formation

of smaller air cells and water holding capacity of the cake

batter. As for baking performance of PDG-enriched margar-

ines, cookies prepared from PDG-enriched margarines were

found to have insignificant reduction in cookies spread as

compared to that from CM. In coherent with the physical

measurement, both untrained and trained panelists rated

cookies prepared from PDG-enriched margarines as having

significantly (p<0.05) lower scores in texture as compared to

that prepared from CM. Cookies prepared from PDG-

enriched margarine were rated as having significantly

(p<0.05) high compactness and softer texture. The ability

of DAG to entrap more water during baking may have

increased gluten development which subsequently changed

the cookies texture. The positive attributes of the resultant

Figure 6. Mean values for panelists’ ratings of cookies prepared from different margarines determined using QDA.

Table 7. Varimax rotated loadings for cookies prepared from CM

and PDG-enriched margarines

Attributes PC 1 PC 2

Mean taste 0.987 �0.016

Mean aroma 0.967 �0.003

Mean cohesiveness 0.010 S0.967

Proportion of total variance 64.9% 33.3%

First Factor

Seco

nd

Fact

or

1.00.50.0-0.5-1.0-1.5

1.0

0.5

0.0

-0.5

-1.0

-1.5

DOS711

DOS721

DOS720

CM

Figure 7. Factor scores plot of cookies prepared from different

margarines.



baked products from PDG bakery fats render it possibility for

industrial application and commercialization. In fact, work is

currently being done to investigate the possibility of industrial

production of palm PDG bakery fats.

The authors gratefully acknowledge Dr. NorAini Idris, Hanirah,

and the trained panelists from MPOB for their kind technical

assistance in sensory evaluation of the baked products. Financial

support of this work by Sime Darby Research Sdn. Bhd. is also

gratefully acknowledged.

The authors have declared no conflict of interest.

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baking performance of palm diacylglycerol bakery fats and sensory evaluation of baked products

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