Optimizing fatty acid composition in cookie formulation using vegetable oil blends: impacts on dough rheology, physical properties, and sensory qualities

This study explores the replacement of bakery fat (BF) with various vegetable oil blends into cookies, with a focus on balancing the fatty acid composition to meet the WHO’s recommended ratio of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA) at 1:1.5:1. 80% of Rice bran oil (RBO) was blended with 20% each of soybean (SBO), sunflower (SFO), coconut (CO), and groundnut oils (GNO), replacing the traditional BF. Cookies were evaluated based on their physical, sensory, and thermal properties. Proximate values, including moisture, fat, ash, and protein, showed no significant differences between oil-blended and control cookies. Cookie thickness was consistent across samples (11.8 mm to 12 mm), though a reduction in the spread ratio was noted with oil blends. Cookie hardness varied significantly, with the control having 67.35 N and the highest values observed in the RBO: SBO (90.15 N) and RBO: GNO (85.675 N) blends. Doughs prepared with oil blends exhibited higher hardness and gumminess, indicating firmer textures. DSC analysis demonstrated that different oil blends of dough affected fat crystallization and melting behavior in oil blend cookie dough. Among the blends, RBO: GNO had the closest ratio (1:1.6:1.2) to the recommended fatty acid proportions, while RBO: SBO also matched the ideal ratio. FTIR analysis confirmed the functional properties of the cookies, indicating healthier formulations without compromising sensory qualities. Hence, replacing traditional BFs with RBO-based oil blends improved fatty acid profiles while maintaining cookie quality along with an added neutra incentive.