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© The Author(s) 2015. Published by Science and Education Publishing. Table 1. Peak temperature and melting point of different concentrations of coconut oil and beeswax organogels Control CNO CNO + BW (7.5%) CNO + BW (10%) CNO + BW (12.5%) CNO + BW (15%) CNO + BW (17.5%) Tpeak (°C) 34.29 ± 2.60a 23.50 ± 0.11b 20.02 ± 0.26c 19.67 ± 2.37c 19.57 ± 1.44c 19.97 ± 1.15c 23.18 ± 1.57d - 27.67 ± 0.17e 50.61 ± 0.45d 52.04 ± 0.19c 53.75 ± 0.65b 54.10 ±0.38b 55.82 ± 0.31a Melting point (°C) 34.29 ± 2.60c 25.58 ± 0.14d 35.32 ± 0.32bc 35.85 ± 1.16bc 36.66 ± 0.43b 37.04 ± 0.42b 39.50 ± 0.93a Control: commercial shortening; CNO: coconut oil; CNO + BW (7.5%): 7.5% beeswax-coconut oil organogels; CNO + BW (10%): 10% beeswax-coconut oil organogels; CNO + BW (12.5%): 12.5% beeswax-coconut oil organogels; CNO + BW (15%): 15% beeswax-coconut oil organogels; CNO + BW (17.5%): 17.5% beeswax-coconut oil organogels. Expressed as mean ± standard deviation (n=3).Values followed by the different letter within each column are significantly different (p<0.05). Wen-Chieh Sung et al. Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening. Journal of Food and Nutrition Research, 2017, Vol. 5, No. 9, 697-707. doi:10.12691/jfnr-5-9-10 © The Author(s) 2015. Published by Science and Education Publishing.