Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies

Abstract

Introduction. The quality profile and nutritional values of cookies depend on the raw material. The research objective was to study the effect of oils and fats on the quality characteristics and storage capacity of cookies. Study objects and methods. The study involved such types of oils and fats as margarine, confectionery fat, milk fat substitute, palm oil, sunflower oil, and high oleic sunflower oil. It was based on standard methods of sensory, physicochemical, structural, and rheological analyses. Results and discussion. The experimental formulations relied on contemporary dilatory recommendations, consumer acceptability, and traditionality of sensory indicators. The mass fraction of fat was limited to ≤ 18%; added sugars – to ≤ 22%; salt – to ≤ 0.3%. For each type of oil and fat, as set of experiments was performed to define the optimal technological emulsion and dough parameters. Other aspects involved the patterns of moisture transfer, indicators of oxidative spoilage, fatty acid composition, sensory properties, physicochemical and microbiological indicators, storage capacity, etc. The samples with vegetable oils instead of fat had a lower content of saturated fatty acids, which fell from 8–9 to 2–3 g/100 g. However, the risk of oxidative spoilage increased significantly. On storage day 104, the content of linoleic acid in the samples with sunflower oil decreased from 62.0 to 60.4%, while the samples with high oleic sunflower oil maintained the same level of linoleic acid. The samples with confectionery fat and palm oil demonstrated the lowest rate of oxidative processes, while those with margarine and milk fat substitute had the best sensory profile after storage. Conclusion. The cookies with sunflower oil and high oleic sunflower oil appeared to have a shelf life of two months, while for those with milk fat substitute, margarine, palm oil, and confectionery fat it was six months. Further research should focus on various emulsifiers and antioxidants capable of forming bonds with proteins and starch fractions of flour, which could increase the resistance of liquid vegetable oils to oxidation.