Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies.,Food Science & Nutrition

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Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-02-03 , DOI: 10.1002/fsn3.1383
Muhammad Qasim Raza ₁ , Muhammad Umair Arshad ₁ , Muhammad Sajid Arshad ₁ , Faqir Muhammad Anjum ₂ , Ali Imran ₁ , Aftab Ahmed ₁ , Haroon Munir ₁

Affiliation

The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoiter the storage effects on the quality parameters of the cookies over a period of 60 days. Outcomes revealed that the cookies prepared with the ASO were superior (p < .05) in fat% and energy as compared to the cookies with HVF. Due to the presence of functional moieties, ASO cookies were found with better palatability, increased shelf life with enhanced physical properties and better functionality. Therefore, the findings of the current study revealed that ASO could be used as an alternative fat source for the preparation of novel functional cookies instead of conventional vegetable fats.

中文翻译：

用 Ajwa 籽油替代氢化植物脂肪对功能性饼干的理化和营养方面的影响。

当前研究的核心目标是探索和比较用 Ajwa 籽油 (ASO) 或氢化植物脂肪 (HVF) 制备的两种饼干的近似营养成分，并对两种饼干的抗氧化潜力进行比较分析，以调查 60 天的存储对饼干质量参数的影响。结果显示，与使用 HVF 的饼干相比，使用 ASO 制备的饼干在脂肪百分比和能量方面均优于 ( p < .05)。由于功能部分的存在，ASO 饼干具有更好的适口性、更长的保质期、增强的物理特性和更好的功能。因此，目前的研究结果表明，ASO 可以作为替代传统植物脂肪的脂肪来源，用于制备新型功能性饼干。

更新日期：2020-02-03

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