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oai:munzur-rdlopen.rawdatalibrary.net:munzur/7232026-10-28T15:28:11Zopenairecom_munzur_1col_munzur_2com_munzur_8col_munzur_159

Using Camelina Seed Mucilage as a Fat Replacer in the Production of Cookies and Its Effect on Physicochemical and Technological PropertiesOzcan, YaseminOzdemir-Orhan, NeclaEroglu, ZeynepYilmaz, Merve Silanurbakery productsCamelina sativafat reductionquality propertiesreformulationIn this study, for the first time, camelina (Camelina sativa (L.) Crtz.) seed mucilage (CM) was used as a fat substitute in a cookie formula, and the physicochemical, textural, and functional properties of mucilage-incorporated cookies were investigated. The moisture, protein, ash, fat, and carbohydrate content of the CM was 6.46% ± 0.35%, 17.44% ± 0.62%, 11.49% ± 0.39%, 1.27% ± 0.10%, and 63.16% ± 0.58%, respectively. Fourier transform infrared (FTIR) spectroscopy identified acidic (–COOH) functional groups in the CM. Four distinct cookie samples were examined: The control-cookie, 20% CM-cookie, 40% CM-cookie, and 60% CM-cookie were prepared by replacing shortening with CM at 0%, 20%, 40%, and 60% levels, respectively. The mucilage-incorporated doughs were softer, springy, cohesive, and resilient compared to the control dough (p < 0.05). As for the cookies, the fat content of the 20% CM-cookie, 40% CM-cookie, and 60% CM-cookie samples decreased by 12.52%, 31.49%, and 50.12%, respectively, compared to the control-cookie. The control-cookie had the lowest baking loss (p < 0.05), and the baking loss values of the mucilage-incorporated cookies increased with increasing fat replacement level. The highest spread ratio was recorded in the 20% CM-cookie, followed by the control-cookie (p < 0.05). The highest hardness and brittleness values (70.68 ± 3.37 N and 11.52 ± 0.34 mm) belonged to the 60% CM-cookie, whereas the lowest (19.42 ± 1.42 N and 8.80 ± 0.26 mm) belonged to the control-cookie (p < 0.05). Incorporating mucilage into the cookie formula increased the total phenolic compound content but decreased the antioxidant activity. These results show that CM has potential utility as a fat substitute in cookie production without significant quality loss.John Wiley and Sons Inc2025Articlehttps://rdlopen.rawdatalibrary.net/r/munzur/723https://doi.org/10.1111/1750-3841.705900022-1147enJournal of Food Scienceinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://munzur-rdlopen.rawdatalibrary.net/tr/items/munzur/723