Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

Abstract

Sincere efforts of researchers are underway to understand the functionality of different fats and oils in relation to cookie quality. The quality of cookie primarily relies upon the functionality of fats and oils in cookie system which ultimately is combined result of their physical, chemical, and rheological properties. Effects of some major fats and oils such as butter, bakery fat, hydrogenated fat, lard, margarine, palm oil, sunflower oil, coconut oil, and soybean oil on the physical and sensory characteristics of cookie have been studied. Previous studies reported that fats and oils had radical contribution in cookie quality and most authors agree on the fact that different fats and oils affect the cookie quality to different extent. Furthermore, it was observed by many researchers that with oils, dough was softer and cookie spread was higher as compared with that of fats. It is important to understand the molecular basis of the difference in technological changes in cookies properties with different fats and oils. This review focuses on the current knowledge of quality determining physical, chemical, thermal, microstructural, and functional properties of fats and oils in relation to cookie dough rheology and cookie quality.

Chlorogenic acid induced colored reactions and their effect on carbonyls, phenolic content, and antioxidant capacity in sunflower butter cookies

“…4 Different sweeteners have different sugar composition, pH and moisture (St-Pierre et al, 2014), which can influence the extent of Maillard and greening reactions (Devi & Khatkar, 2016;Yabuta, Koizumi, Namiki, Hida, & Namiki, 2001). Lower moisture, higher pH and reducing sugar cause more browning products (Pereyra Gonzales, Naranjo, Leiva, & Malec, 2010).…”

Lard Injection Matrix for Serial Crystallography

“…Lard, a semi-solid white fatty substance obtained from pigs, is a stable substance used in food [ 38 , 39 ]. While this material includes all the previously reported advantages of shortening (safe, phase change with temperature control, and low cost), the melting point (36–42 °C) is higher [ 40 ], resulting in a stable injection stream at room temperature.…”

Assessment of shortcrust biscuits with reduced fat content of microcrystalline cellulose and psyllium as fat replacements

“…Modifications to dough formulations impact texture, flavor, and other quality parameters and often lead to the loss of consumer acceptance as well as production problems (Białek, Rutkowska, Adamska, & Bajdalow, ; Gao, Brennan, Mason, & Brennan, ; Kanagaratnam, Hoque, Sahri, & Spowage, ). Fat—the highest energy component of pastries—has profound impact on the quality of cookies (Devi & Khatkar, ). Shortenings commonly exhibit high solid fat contents that improve dough aeration and sensory properties of products (Kanagaratnam et al, ).…”