Relationship between the Physical Properties of Cookie and the Consistency of Oil Used

Abstract

Relationship between the consistency of oils and the rheological properties of cookies was investigated. In differential scanning calorimetry, endothermic peaks of lard and palm oil were observed over a wide range of temperature, while coconut and palm kernel oils showed sharp endothermic peaks with melting at 27°C. By interesterification, the melting points of mixed oils composed of soybean, palm and coconut oils lowered, and the hardness of the solidified oils also decreased at every temperature. The cookies made of oils in liquid phase were hard and easy to break, while those made of oils with plasticity such as palm and lard were fragile because of fine layers and air cells. A similar tendency was obtained in the result of sensory evaluation.