Ozturk, SerpilOzboy-Ozbas, OzenJavidipour, IssaKoksel, Hamit2025-05-102025-05-1020080344-86572-s2.0-57849089148https://hdl.handle.net/20.500.14720/17200Koksel, Hamit/0000-0003-4150-2413In this study, the effects of sugarbeet fiber (SBF) and non-interesterified (non-in-es) and interesterified (in-es) cottonseed oil (CO), palm oil (PO) and CO:PO blend on the quality of cookies were studied. SBF of particle size >425 mu m was added into the cookie formulation at the levels of 5, 10, 15, 20, and 25%. The addition of SBF significantly increased (p < 0.05) the total dietary fiber (TDF) content of cookies. Incorporation of non-in-es and in-es CO and CO:PO improved the nutritional content of the product by altering the fatty acid composition. These experimental shortenings have zero-trans fatty acids and considerably higher linoleic acid than hydrogenated shortenings. The in-es PO and in-es CO:PO blends had lower solid fat contents than their non-in-es counterparts and this resulted in higher spread ratios in in-es shortening incorporated cookies. Favorable cookies, similar to the standard cookies with modified fatty acid compositions and similar to 4 fold higher TDF, have been made by using non-in-es and in-es CO and CO:PO with 15% SBF, without significantly adverse changes in sensory properties.eninfo:eu-repo/semantics/closedAccessSugarbeet FiberDietary FiberInteresterificationCottonseed OilPalm OilCookie QualityArticle13311Q4Q4704709WOS:000264713900003