pomegranate seed oil-based emulsion gel as a fat replacer in cookies: effects during storage

Cookies with ۰, ۲۵, ۵۰, and ۷۵% fat replacement formulations were produced using emulsion gel (EG) based on alginate and pomegranate seed oil and evaluated during ۶۰ days of storage. Increasing EG addition resulted in increased hardness, probably due to increased water availability and reduced fat content. Cookies containing higher levels of EG had a darker color, which may be related to alginate, which can control water activity within the appropriate range for Maillard reactions and enhance Maillard reactions. During storage, all formulations showed high color stability, while only minor changes in texture were observed, probably related to moisture redistribution in the cookie matrix. Overall, the emulsion gel was found to be an effective fat replacement in cookies, making the claim of “reduction in saturated fat content” possible from ۴۰% substitution with shortening oil onwards.

کلیدواژه ها:

Bakery products ، fat substitute ، storage stability