首页|Development of microencapsulated vegetable oil powder based cookies and study of its physicochemical properties and storage stability
Development of microencapsulated vegetable oil powder based cookies and study of its physicochemical properties and storage stability
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NSTL
Elsevier
The cookies were formulated using microencapsulated oil powder (source of vegetable fat: sunflower and sesame oil) obtained by spray drying. The optimized blend comprised of 30:70 (soya protein to milk protein isolate) as wall matrices, and 50:49 sunflower to sesame oil as core ingredients. Spray drying had a feed flow rate and drying air of 10 +/- 2 mL/min and 73 m(3)/h, with an inlet-outlet temperature of 160 degrees C and 60 degrees C. The oil powder (OP) content was varied from 20 to 60% to study the effect on the % DPPH inhibition, peroxide value (PV), and free fatty acid (FFA) value. In cookies, the OP could be substituted up to a level of 40% without any significant effect on its sensory characteristics with a shelf life of 245 days. Moreover, the hardness of OP cookies was increased, while a decrease in moisture content and colour values was observed. The FFA value for 40% OP at zero days was 0.27% which increased to 0.74% at 245 days. The OP cookies had better antioxidant capacity (89% higher DPPH activity). The findings of FTIR and SEM further validated that the OP cookies had an enriched nutritional profile due to the presence of natural antioxidants.
NSTL
Elsevier
