COMPARATIVE STUDY ON PHYSICAL PROPERTIES OF COOKIES AND DOUGH MADE WITH PALM-BASED SHORTENING AND LARD

A study was conducted to compare the effects of palm-based shortening and lard on physical properties of dough and cookies. The formulation for palm-based shortening was done by blending palm fractions and soybean oil namely; F91 (70:30) and F141 (65.2: 34.8). The hardness and compressibility of the dough were evaluated whereas the stiffest and the highest compressibility of dough was F91. Density of all dough was not significantly different (P>0.05). Dough made out from palm-based shortening and lard indicated solid-like structure. The values of thickness, width, spread ratio of all cookies were not significantly different (P>0.05). Cookies containing palm-based shortening were higher in lightness value (L*), stronger in redness (a*) and yellowness (b*) as compared with lard. The cookies made out from F141 shortening exhibited highest value in hardness. The results showed that palm-based shortening used in making of dough and cookies was comparable with use of lard.