Effect of hydrogenated fat replacement with white sesame seed oil on physical, chemical and nutritional properties of cookies

F. Aslam, S. Iqbal, M. Nasir, A. A. Anjum, Pamela Swan, Karen Sweazea

Research output: Contribution to journalArticle

2 Scopus citations

Abstract

Sesame seed oil has known antioxidant properties that may improve both nutritional importance and shelf-life of the product. Three aims of the study were to: a) examine nutritional value and physicochemical properties of white sesame seed oil (WSSO) and hydrogenated vegetable fat (HVF) cookies, b) compare the antioxidant potential of the cookies and c) determine the effects of storage and treatment conditions on palatability of the cookies. Results showed that energy and fat% were significantly higher (P < 0.05) in WSSO than HVF cookies. At 60th day, mean moisture, peroxide value, and acidity were higher (P < 0.05) in HVF cookies. Over time, protein and fiber% decreased significantly (p < 0.05) in both cookies but remained higher (P < 0.05) in WSSO at 60 days. WSSO cookies had longer shelf life, greater palatability, improved physical properties and greater antioxidant potential.

Original languageEnglish (US)
Pages (from-to)13-25
Number of pages13
JournalItalian Journal of Food Science
Volume30
Issue number1
StatePublished - Jan 30 2018

Keywords

  • Antioxidant potential
  • Food product development
  • Palatability
  • Physicochemical properties
  • Sesame oil

ASJC Scopus subject areas

  • Food Science

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