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Production of low-fat cookies and their nutritional and metabolic effects in rats

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Abstract

Low-fat cookies prepared by partial replacement of butter oil with different types of carbohydrate-based fat replacers were organoleptically evaluated. The best two types were selected to determine optimum fat replacement levels. The best four treatments as well as the control were evaluated in rats to ascertain their effects on serum lipids (total cholesterol, LDLcholesterol, HDL-cholesterol and triglycerides), fatty acid composition of rat liver and kidney lipids, food intake, body weight, weight gain and organ weights. High quality, low-fat cookies were produced by partial replacement of butter oil of the control with 250 or 500 g/kg of N-Oil or N-Flate plus Firm-Tex (1:1). Feeding rats low-fat cookie diets prepared with either N-Oil or N-Flate plus Firm-Tex (1:1) at 250 or 500 g/kg fat replacement levels resulted in a significant decrease in total serum cholesterol, low-density lipoprotein (LDL-cholesterol), high-density lipoprotein (HDL-cholesterol) and triglycerides (TG) compared to rats fed the control diet. Liver and kidney lipids in rats fed the low-fat cookie diets had lower percentages of palmitic, stearic, myristic and palmitoleic acids compared to the control. In contrast, percent compositions of oleic, linoleic and linolenic acids were greater in rats fed low-fat cookie diets. Food intake, body weight and weight gain were not influenced by diets formulated with fat replacers. On the other hand, liver, spleen, and testa weights in rats fed the low-fat cookie diets were significantly higher than those fed the control diet.

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Authors and Affiliations

  1. Food Science and Technology Department, Faculty of Agriculture, Menofiya University, 32516, Shibin El-Kom, Egypt

    E.H. Mansour & A.H. Khalil

  2. Food Science and Technology Department, Faculty of Agriculture, Minia University, El-Minia, Egypt

    F.A. El-Soukkary

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  1. E.H. Mansour
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  2. A.H. Khalil
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  3. F.A. El-Soukkary
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Mansour, E., Khalil, A. & El-Soukkary, F. Production of low-fat cookies and their nutritional and metabolic effects in rats. Plant Foods Hum Nutr 58, 1–14 (2003). https://doi.org/10.1023/B:QUAL.0000040329.06282.7a

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  • DOI: https://doi.org/10.1023/B:QUAL.0000040329.06282.7a

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