Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter

Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter

This study evaluated the effects of replacing butter, rich in saturated fats, partially (50%) and totally (100%) with nut oils (almond, pistachio, and walnut) on the physical, nutritional, and sensory properties of chocolate brownies. By replacing butter with nut oils, the brownies became softer and...

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Bibliographic Details
Main Authors: Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, M. Esther Martínez-Navarro, Adrián Rabadán
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Applied Sciences
Subjects:
healthy bakery
alternative fat
Omega-3
functional food
sensory improvement
antioxidant-rich brownies
Online Access:https://www.mdpi.com/2076-3417/15/1/454
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