Effect of interesterified palm and cottonseed oil blends on cookie quality

Cookie is one of the most liked bakery products. Formula constituents affect cookie quality. Especially, fat in the formula alters internal and external attributes, shelf life and nutritional value of the cookie. Interesterified fat is an alternative to hydrogenated shortenings that helps to prepare products of a variety of melting properties. Chemically interesterified palm and cottonseed oil blends were used in this study. The cookies were prepared according to modified American Association of Cereal Chemists Method. Physical (width, thickness and spread factors), chemical (moisture, ash, crude fat, crude protein, crude fiber, nitrogen free extract and peroxide value) and sensory attributes (colour, taste, texture and overall acceptability) of cookie samples prepared with chemically interesterified palm and cottonseed oils blends were compared with that of the cookie prepared with hydrogenated shortenings (standard cookies) at different storage intervals (0, 15, 30 and 45 days). Treatments have significant effect but storage has non-significant effect on the width, thickness and spread factor of cookies. Chemical analysis revealed that moisture content, crude protein, crude fat, crude fiber, ash content and NFE ranged between 2.34-4.06%, 6.03-6.55%, 21.69-22.89%, 0.223-0.330%, 0.52-0.65 % and 67.20-67.94% respectively. Favorable cookies close to the standard cookies have been made by using interesterified palm and cottonseed oil blends at the ratio of 50:50 (wt%) without any significantly adverse change in sensorial properties