Using Camelina Seed Mucilage as a Fat Replacer in the Production of Cookies and Its Effect on Physicochemical and Technological Properties

In 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.