A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions
2021
Ekin, Mehmet Mustafa | Kutlu, Nazan | Meral, Raciye | Ceylan, Zafer | Cavidoglu, İsa
The present study aimed that the fat reduction in cookies without compromising the desired properties. Oil-loaded nanoemulsions (NEs) with a diameter of 169.8–363.4 nm were fabricated and added to the formulation. The spread ratio was increased from 5.17 to 7.84. Hardness was decreased by approximately 18.40–40.27%. The total ratio of saturated and unsaturated fatty acids of control was determined to be 63.35% and 36.64%, respectively. In the case of the NE incorporated cookies, the level of unsaturated fatty acids was increased up to around 42.60–56.54%. The level of saturated fatty acids was reduced to 35.59–57.39%. The sensory properties of the cookies including only 2 g nano-size oil were better than those of the control cookies. Although the fat amount was reduced in NE-containing samples, the greasiness perception of cookie samples was not changed. Consequently, according to the results of the sensory assessment, coconut oil-incorporated cookies were the most favorable in terms of overall quality, greasiness perception, flavor, and buying predisposition. The present study can play a guiding role for further studies in the bakery industry.
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