Effect of Replacing Vegetable Oil with Anhydrous Milk Fat on the Quality Properties of Laboratory-Produced Nutella

This study aimed to prepare a healthy Nutella rich in specific fatty acids (e.g., oleic, palmitic, and stearic acids) and fat-soluble vitamins (A, E, K, and D) by replacing sunflower oil with anhydrous milk fat (ghee) at substitution levels of ۱۰%, ۲۰%, and ۳۰%. The effect of this substitution on the physicochemical and sensory properties of the laboratory-produced Nutella was investigated. The chemical composition analysis revealed significant differences (p < ۰.۰۵) in fatty acid profiles and vitamin content among the treatments, while some other compositional parameters showed no significant differences. The percentages of oleic, palmitic, stearic, and linolenic fatty acids increased significantly with increasing substitution levels of anhydrous milk fat, whereas the percentages of linoleic and arachidonic acids decreased significantly. The results also indicated a significant increase in the concentrations of fat-soluble vitamins (A, E, K, and D) as the substitution level increased. Viscosity analysis showed a statistically significant increase in the viscosity of the Nutella samples with increasing substitution levels of anhydrous milk fat. Sensory evaluation revealed that the Nutella treatments containing anhydrous milk fat (ghee) scored higher than the control treatment (۱۰۰% sunflower oil) in all sensory properties. Among the substitution levels, the ۲۰% anhydrous milk fat treatment showed the highest consumer acceptance.

کلیدواژه ها:

Animal Fat ، Fatty acids ، Viscosity ، fat-soluble vitamins