EFFECTS OF AVOCADO FRUIT PUREE AND OATRIM AS FAT REPLACERS ON THE PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF OATMEAL COOKIES

Abstract

ABSTRACT This study was conducted to investigate the effectiveness of partial replacement (50% level) of butter fat by two different fat replacers (avocado puree and Oatrim) on the physical, textural and sensory properties of oatmeal cookies. Compared with the control cookie, both fat‐reduced cookies had greater heights, reduced spreads, increased % moisture loss and higher water activities ( P < 0.05). Textural measurements made using the TA.XT Plus Texture Analyzer showed the fat‐reduced cookies to be tougher and less brittle ( P < 0.05). Appearance was the only sensory category in which a significant difference was seen ( P < 0.05). Both avocado and Oatrim cookies were found to be overall acceptable, and at the 50% level of fat replacement, the total fat content for the avocado and Oatrim cookies decreased by 35 and 39%, respectively. PRACTICAL APPLICATIONS When incorporated into an overall healthy diet, reduced‐fat foods made with fat replacers can play an important role in helping consumers reach and maintain their goal of reducing consumption of dietary fat. Results from this study indicate that cookies with acceptable physical, textural and sensory properties could be produced when 50% of the fat is replaced by Oatrim and avocado fat replacers. Dietitians should be aware of such fat replacers. Improved nutritional content, acceptability, ease of preparation and low cost make avocado puree a viable fat replacement option for use in home‐baked products. This data can also serve as a resource to further explore the utilization of Oatrim in developing commercially prepared low‐fat cookies and other baked products.