pomegranate seed oil-based emulsion gel as fat replacer in cookies: nutritional, sensory and storage stability properties

Shortening is widely used in bakery products; however, its high saturated fatty acid content raises health concerns. This study investigated the feasibility of incorporating an emulsion gel containing ۴۰% pomegranate seed oil as a fat replacer (PSO) in cookie formulations. Samples were produced with and without antioxidants, and their nutritional composition, sensory attributes, and oxidative stability were evaluated over ۳۰ days of storage. The PSO-based cookies showed a ۴۰% reduction in total fat content and a ۹۰% decrease in saturated fatty acids compared to control cookies. Instrumental texture analysis showed significantly higher hardness values in the PSO-based cookies, which tended to stabilize during storage. Sensory evaluation indicated good overall acceptability, although scores were lower than control samples. Oxidative stability analysis showed a gradual increase in malondialdehyde levels during storage; however, values remained below ۱.۵ nmol/g cookie, suggesting no significant lipid oxidation.

کلیدواژه ها:

pomegranate seed oil ، emulsion gel ، cookie ، storage stability