Abstract:
In the emergent of frozen food products, frozen bakery products present a great variety.
However, frozen pie dough is not yet available in Malaysia. Second main ingredient in
pie making that is the type of fat used influences the characteristics of frozen pie dough
and its post-baked pie crusts. Moreover, types of fat used will also directly associate with
consumer's health. The objectives of this study were to determine the effect of types of
fat on physical characteristics of frozen pie dough, including dough tensile strength and
stickiness, crust hardness and fracturability, crust colour, and pie shrinkage. The second
objective was to determine the effect of types of fat on chemical characteristics of frozen
pie dough, including proximate composition, degree of unsaturation and calorie content.
The third objective was to determine the sensory acceptance of the post-baked pie crust
produced in terms of colour, aroma, texture (hardness and fracturability), texture (mealy
and flaky), taste, after taste and overall acceptance. For physical analysis, all physical
tests showed significance difference (p< 0.05) among samples made with different fat
formulations. For chemical analysis, ash content, iodine value and calorie content showed
significance difference (p< 0.05) among samples made with different fat formulations.
For sensory acceptance, aroma, hardness and fracturability and after taste showed
significance difference (p< 0.05) among samples made with different fat formulations.
Pie made from S50B50 is suggested to be better formulation to be used due to its high
protein content, low fat content, highest acceptability of after taste and overall acceptance.