How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits
Source abstract
Abstract
The influence of different lipid blends on the physicochemical, nutritional, and sensory characteristics of short dough biscuits was investigated in comparison with a conventional formulation containing palm oil. Six different lipid matrices were employed: palm oil, butter, high-oleic sunflower oil, butter/extra virgin olive oil, butter/high-oleic sunflower oil, and a coconut/sunflower oil mixture. Biscuits were analyzed for fatty acid composition, sterols, tocols, oxidative stability, texture, and sensory attributes. The results showed a variability in the lipid composition. In particular, formulations containing high-oleic sunflower oil and its blends exhibited higher monounsaturated fatty acids and α-tocopherol, while coconut-based samples displayed greater saturated fatty acids and an improved oxidative stability. Butter-containing biscuits had the highest sterol concentration, mainly cholesterol. Textural and sensory evaluations revealed how the lipid fraction significantly affected crispiness, friability, and flavour perception. Biscuits formulated with high-oleic sunflower oil or butter achieved desirable structural and sensory properties, while the coconut/sunflower oil sample obtained the highest overall acceptability. The findings demonstrate that replacing palm oil with selected lipid blends can produce biscuits with an improved lipid quality and oxidative stability and satisfactory sensory performance, contributing to healthier and more sustainable bakery products.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food Chemistry and Fat Analysis · Edible Oils Quality and Analysis · Nuts composition and effects
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Agricultural and Food Science, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis, 86100 Campobasso, Italy
Department of Science and Technology for Sustainable Development and One Health, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Roma, Italy
Interdepartmental Centre of Industrial Agri-Food Research-CIRI Agroalimentare, University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, Italy
Funding
Italian Ministry of Economic Development
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