ArticleACS omega2025
A Novel Solution to Enhance the Oxidative and Physical Properties of Cookies Using Maltodextrin-Based Nano-Sized Oils as a Fat Substitute.
Article in ACS omega, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Bioactive-Loaded Zein Nanofiber Coatings for Improving Microbiological and Oxidative Quality, and Extending the Shelf Life of Chicken Meatballs.ACS omega · 2026Article
- Effect of molecular weight, temperature, and pH on antioxidant activity of whey protein isolate hydrolysate and its application in pasta fortification.Scientific reports · 2026Article
- Production of microencapsulated cinnamon extract using spray drying and evaluation of its effects on bread quality.Scientific reports · 2025Article
- Spinel ZnFeACS omega · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects of maltodextrin-based nanoemulsions as fat substitutes in cookies, focusing on the oxidative stability and physical properties. Full-fat cookies (control, C) and 50% fat-reduced cookies with nanoemulsions (FC) were produced. The addition of nanoemulsions increased the cookie diameter from 46.3 mm (control) to 56.1 mm and reduced the thickness, resulting in a desirable texture. Initial hardness values (30.3 and 45.8 N) were lower in nanoemulsion samples and remained reduced over a 90 day storage period. Black cumin oil-loaded nanoemulsions provided the lowest peroxide values (1.7, 2.7, and 2.4 mequiv O
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Registered trials
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