Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits

C. M. O'Brien; D. Chapman; D. P. Neville; M. K. Keogh; E. K. Arendt

doi:10.1016/S0963-9969(02)00139-4

Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits

C. M. O'Brien
, D. Chapman
, D. P. Neville
, M. K. Keogh
, E. K. Arendt

Research output: Contribution to journal › Article › peer-review

Abstract

The effects of the microencapsulation process of fat on the quality of biscuits was determined and compared to biscuits produced with a control fat. Protein level in the microencapsulated high fat powders affected dough hardness. All the biscuits produced with the powders had a darker colour than the control biscuits (P ≤ 0.05). The L-values were negatively correlated to the protein% of the powders. The control biscuits were thicker than biscuits produced with microencapsulated fat indicating that microencapsulation of fat had a significant effect (P ≤ 0.05) on biscuit heights. Control biscuits showed lower snap values than biscuits containing microencapsulated powders (P ≤ 0.01). Break test values were positively correlated to homogenisation pressure used in powder production.

Original language	English
Pages (from-to)	215-221
Number of pages	7
Journal	Food Research International
Volume	36
Issue number	3
DOIs	https://doi.org/10.1016/S0963-9969(02)00139-4
Publication status	Published - 2003

Keywords

Biscuits
Microencapsulated high fat powders
Texture analysis

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10.1016/S0963-9969(02)00139-4

Cite this

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title = "Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits",

abstract = "The effects of the microencapsulation process of fat on the quality of biscuits was determined and compared to biscuits produced with a control fat. Protein level in the microencapsulated high fat powders affected dough hardness. All the biscuits produced with the powders had a darker colour than the control biscuits (P ≤ 0.05). The L-values were negatively correlated to the protein\% of the powders. The control biscuits were thicker than biscuits produced with microencapsulated fat indicating that microencapsulation of fat had a significant effect (P ≤ 0.05) on biscuit heights. Control biscuits showed lower snap values than biscuits containing microencapsulated powders (P ≤ 0.01). Break test values were positively correlated to homogenisation pressure used in powder production.",

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T1 - Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits

AU - O'Brien, C. M.

AU - Chapman, D.

AU - Neville, D. P.

AU - Keogh, M. K.

AU - Arendt, E. K.

PY - 2003

Y1 - 2003

N2 - The effects of the microencapsulation process of fat on the quality of biscuits was determined and compared to biscuits produced with a control fat. Protein level in the microencapsulated high fat powders affected dough hardness. All the biscuits produced with the powders had a darker colour than the control biscuits (P ≤ 0.05). The L-values were negatively correlated to the protein% of the powders. The control biscuits were thicker than biscuits produced with microencapsulated fat indicating that microencapsulation of fat had a significant effect (P ≤ 0.05) on biscuit heights. Control biscuits showed lower snap values than biscuits containing microencapsulated powders (P ≤ 0.01). Break test values were positively correlated to homogenisation pressure used in powder production.

AB - The effects of the microencapsulation process of fat on the quality of biscuits was determined and compared to biscuits produced with a control fat. Protein level in the microencapsulated high fat powders affected dough hardness. All the biscuits produced with the powders had a darker colour than the control biscuits (P ≤ 0.05). The L-values were negatively correlated to the protein% of the powders. The control biscuits were thicker than biscuits produced with microencapsulated fat indicating that microencapsulation of fat had a significant effect (P ≤ 0.05) on biscuit heights. Control biscuits showed lower snap values than biscuits containing microencapsulated powders (P ≤ 0.01). Break test values were positively correlated to homogenisation pressure used in powder production.

KW - Biscuits

KW - Microencapsulated high fat powders

KW - Texture analysis

UR - https://www.scopus.com/pages/publications/0037227015

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DO - 10.1016/S0963-9969(02)00139-4

M3 - Article

AN - SCOPUS:0037227015

SN - 0963-9969

VL - 36

SP - 215

EP - 221

JO - Food Research International

JF - Food Research International

IS - 3

ER -

Effect of varying the microencapsulation process on the functionality of hydrogenated vegetable fat in shortdough biscuits

Abstract

Keywords

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