Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels

Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels

The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized w...

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Bibliographic Details
Main Authors: Ana Leahu, Cristina Ghinea, Sorina Ropciuc, Cristina Damian
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Gels
Subjects:
dough
fat substitution
oleogel
hemp seed oil
rheology
texture analysis
Online Access:https://www.mdpi.com/2310-2861/11/1/46
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