Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality

• Published in: Journal of food science and technology Vol. 55; no. 1; pp. 321 - 330
• Main Authors: Devi, Amita, Khatkar, B. S.
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.01.2018; Springer Nature B.V
• Subjects: Breaking; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coconut oil; Composition effects; Cookies; Dough; Edible oils; Fats; Fatty acid composition; Fatty acids; Food Science; Hydrogenation; Lauric acid; Linoleic acid; Microstructure; Nutrition; Oils & fats; Oleic acid; Original; Original Article; Palm oil; Palmitic acid; Properties (attributes); Quality management; Statistical analysis; Studies; Sunflower oil; Vegetable oils; Fatty acid composition; Dough texture; Fats/oils; Microstructure; Cookie quality
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-017-2942-8

This study was carried out to investigate the effect of fatty acid composition and microstructure properties of fats and oils on the textural properties of cookie dough and quality attributes of cookies. Fatty acid composition and microstructure properties of six fats and oils (butter, hydrogenated fat, palm oil, coconut oil, groundnut oil, and sunflower oil) were analyzed. Sunflower oil was found to be the most unsaturated oil with 88.39% unsaturated fatty acid content. Coconut oil and palm oil differed from other fats and oils by having an appreciable amount of lauric acid (59.36%) and palmitic acid (42.14%), respectively. Microstructure size of all fats and oils ranged from 1 to 20 μm being the largest for coconut oil and the smallest for palm oil. In palm oil, small rod-shaped and randomly arranged microstructures were observed, whereas sunflower oil and groundnut oil possessed large, scattered ovule shaped microstructures. It was reported that sunflower oil produced the softest dough, the largest cookie spread and the hardest cookie texture, whereas hydrogenated fat produced the stiffest dough, the lowest spread and most tender cookies. Statistical analysis depicted that palmitic acid and oleic acid demonstrated a positive correlation with dough hardness. Linoleic acid exhibited positive link with cookie spread ratio (r = 0.836**) and breaking strength (r = 0.792**). Microstructure size showed a significant positive relationship with dough density (r = 0.792**), cookie density (r = 0.386*), spread ratio (r = 0.312*), and breaking strength (r = 0.303*).