Meral Raciye, Kına Erol, Ceylan Zafer
Faculty of Engineering, Department of Food Engineering, Van Yüzüncü Yıl University, Van 65080, Turkiye.
Department of Computer Technology, Computer Technology Programme, Van Yüzüncü Yıl University Özalp Vocational School, Van 65100, Turkiye.
ACS Omega. 2024 Sep 6;9(37):39159-39169. doi: 10.1021/acsomega.4c06050. eCollection 2024 Sep 17.
This study explored the effectiveness of fish oil (FO)-loaded nanoemulsions, averaging 197 nm in diameter, as fat substitutes in creating low-calorie cookies. The cookies' diameter, thickness, and spread ratio were measured, ranging from 46.33 to 57.15 mm, 6.45 to 7.51 mm, and 6.16 to 8.86, respectively. Notably, cookies containing nanoemulsions exhibited a significant increase in the spread ratio compared to the control. The control sample had the highest hardness value at 43.81 N, while the nanoemulsion group had the lowest at 26.98 N. The energy value, which was 508 kcal/100 g in the control group, decreased to 442 kcal/100 g in the group containing the nanoemulsion. The total n-3 fatty acid content in cookies rose from 0.46% in the control cookies to 3.90% in the cookies containing nanoemulsion. Sensory evaluations showed that cookies containing fish ol-loaded nanoemulsion received the highest scores, indicating that the fat reduction did not compromise the desired ″greasy″ sensation. This is especially noteworthy, as it showed that the fat content could be reduced by half without compromising the sensory quality. Utilizing FO-loaded nanoemulsions as a fat replacement in fat-reduced baked goods could provide valuable insights for other food products. The findings have significant implications for the food industry, suggesting that healthier, low-calorie baked goods can be developed without sacrificing physical quality and texture. This approach can cater to the growing market demand for health-conscious food options, potentially leading to new product innovations and enhanced nutritional profiles in a variety of food products.
本研究探讨了平均直径为197纳米的载鱼油纳米乳液作为脂肪替代品用于制作低热量曲奇饼干的效果。测量了曲奇饼干的直径、厚度和铺展比，范围分别为46.33至57.15毫米、6.45至7.51毫米以及6.16至8.86。值得注意的是，与对照组相比，含有纳米乳液的曲奇饼干的铺展比显著增加。对照组样品的硬度值最高，为43.81牛，而纳米乳液组的硬度值最低，为26.98牛。对照组的能量值为508千卡/100克，而含有纳米乳液的组降至442千卡/100克。曲奇饼干中的总n-3脂肪酸含量从对照曲奇饼干中的0.46%升至含有纳米乳液的曲奇饼干中的3.90%。感官评价表明，含有载鱼油纳米乳液的曲奇饼干得分最高，这表明脂肪减少并未影响所需的“油腻”感。这一点尤其值得注意，因为它表明脂肪含量可以减半而不影响感官质量。在减脂烘焙食品中使用载鱼油纳米乳液作为脂肪替代品可为其他食品提供有价值的见解。这些发现对食品行业具有重要意义，表明可以开发出更健康、低热量的烘焙食品，而不牺牲其物理质量和质地。这种方法可以满足市场对注重健康食品选择的不断增长的需求，有可能带来新产品创新并改善各种食品的营养成分。
