Raza Muhammad Qasim, Arshad Muhammad Umair, Arshad Muhammad Sajid, Anjum Faqir Muhammad, Imran Ali, Ahmed Aftab, Munir Haroon
Institute of Home and Food Sciences Government College University Faisalabad Pakistan.
Vice Chancellor University of The Gambia (UTG) Banjul Gambia.
Food Sci Nutr. 2020 Feb 3;8(3):1365-1374. doi: 10.1002/fsn3.1383. eCollection 2020 Mar.
The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoiter the storage effects on the quality parameters of the cookies over a period of 60 days. Outcomes revealed that the cookies prepared with the ASO were superior ( < .05) in fat% and energy as compared to the cookies with HVF. Due to the presence of functional moieties, ASO cookies were found with better palatability, increased shelf life with enhanced physical properties and better functionality. Therefore, the findings of the current study revealed that ASO could be used as an alternative fat source for the preparation of novel functional cookies instead of conventional vegetable fats.
本研究的核心目标是探索和比较用阿乔瓦籽油（ASO）或氢化植物脂肪（HVF）制作的两种曲奇饼干的近似成分和营养成分，对两种曲奇饼干的抗氧化潜力进行比较分析，并研究在60天内储存对曲奇饼干质量参数的影响。结果显示，与用HVF制作的曲奇饼干相比，用ASO制作的曲奇饼干在脂肪含量和能量方面更优（P<0.05）。由于存在功能性成分，发现ASO曲奇饼干具有更好的适口性、更长的保质期、更好的物理性质和功能。因此，本研究结果表明，ASO可作为一种替代脂肪来源，用于制作新型功能性曲奇饼干，而非传统植物脂肪。
