期刊
FOOD BIOSCIENCE
卷 42, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fbio.2021.101184
关键词
Cookie; Fat-reduced cookie; Nanoemulsion; Nanotechnology
资金
- Scientific Research Project Chairmanship of YYU [FYL-2020-8843]
By adding nanoemulsions, the fat content in cookies can be reduced without compromising the desired properties. The cookies with nano-oil added had a higher spread ratio and lower hardness compared to the control group. The fatty acid composition in cookies changed with the addition of nano-oil, leading to improved sensory properties.
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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