Addition of oil and almond in cookies: Physicochemical and sensorial aspects.

This article investigated the use of () fat and () nuts as ingredients in the preparation of cookies. Seven formulations containing fat and/or nuts were studied by changing the formulation proposed by AACC, and samples were evaluated considering physical-chemical, microbiological, and sensory characteristics. Formulations F1, F4, and F5 showed higher mass loss and lower expansion factor after cooking. Formulations F4, F6, and F7 presented a greater increase in diameter. In turn, formulations F5, F6, and F7 presented greater thickness. The content of fatty acids varied according to the composition of each biscuit, and formulations 2 and 3 presented the best lipid profile (oleic acid 32%). In addition, it was observed that the addition of almond increased the fiber content (7.15%). The sensory evaluation showed that formulation F5 obtained a score of 5, proving that the partial replacement of hydrogenated vegetable fat with fat and grated coconut with almond favored the panelists' purchasing decision. The results indicate that unconventional sources of lipids and nuts can be used without loss of quality in biscuits.