Study on the physico-chemical and sensory characteristics of cookies made using avocado as a fat (Butter) substitute
Pooja Mohan, Indrani Mukherjee, Simmi Jain
Cookies are one of the most prominent snacks due to its prolonged shelf life and also aroma, flavor and texture. As baked goods are known to have high percentage of fat, replacing it partially with fruit or vegetable substitutes provide with healthier options. Fat plays an important role in both taste and texture of baked products, especially cookies. In the present study, chocolate cookies were made by replacing butter fat with avocado in three variations (V1, V2 and V3) at 25%, 50% and 75% and were tested for their physical, chemical and sensory characteristics. The physical and overall acceptability were found to be similar for all with improved nutritional content in the variations. The cookie weights were found to decrease and the lowest weight was indicated in the cookie which had highest amounts of avocado puree (V3). The moisture content in the control was lower than that of the avocado cookies and it slowly increased from V1 to V3 whereas, the fat content of the avocado cookies were found to decrease from V1 to V3.