Substitution of Palm Oil Blend for Lard Used in Chinese Crisp Peach Cookie

doi:10.7506/spkx1002-6630-201120067

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (20): 323-326.doi: 10.7506/spkx1002-6630-201120067

• Technology Application • Previous Articles Next Articles

Substitution of Palm Oil Blend for Lard Used in Chinese Crisp Peach Cookie

WU Su-xi1，XIAO Zhi-hong2，JI Min3

(1. College of Chemistry and Bio-engineering, Changsha University of Science and Technology, Changsha 410114, China； 2. Hunan Academy of Forestry Science, Changsha 410004, China； 3. Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board(MPOB), Shanghai 201108, China)

Online:2011-10-25 Published:2011-10-12

Abstract

Abstract: The changes of sensory quality, acid value, peroxide value of crisp peach cookies made using palm oil blend or lard were compared during storage at the same conditions, in order to judge the substitutability of palm oil for lard. It was shown that crisp peach cookies made using palm oil blend exhibited not only the same good sensory quality as ones made using lard, but also better oxidation stability than ones made using lard. This study suggests that palm oil-based shortening can provide a promising substitute for lard in crisp peach cookies.

Key words: palm oil, shortening, crisp peach cookie, lard, palm stearin, palm olein

CLC Number:

TS225.6

WUSu-xi，XIAOZhi-hong，JIMin. Substitution of Palm Oil Blend for Lard Used in Chinese Crisp Peach Cookie[J]. FOOD SCIENCE, 2011, 32(20): 323-326.

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Substitution of Palm Oil Blend for Lard Used in Chinese Crisp Peach Cookie

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