Ekin, Mehmet MustafaKutlu, NazanMeral, RaciyeCeylan, ZaferCavidoglu, Isa2025-05-102025-05-1020212212-42922212-430610.1016/j.fbio.2021.1011842-s2.0-85108437685https://doi.org/10.1016/j.fbio.2021.101184https://hdl.handle.net/20.500.14720/10152Meral, Raciye/0000-0001-9893-7325; Ekin, Mehmet Mustafa/0000-0002-4239-0735The present study aimed that the fat reduction in cookies without compromising the desired properties. Oil-loaded nanoemulsions (NEs) with a diameter of 169.8-363.4 nm were fabricated and added to the formulation. The spread ratio was increased from 5.17 to 7.84. Hardness was decreased by approximately 18.40-40.27%. The total ratio of saturated and unsaturated fatty acids of control was determined to be 63.35% and 36.64%, respectively. In the case of the NE incorporated cookies, the level of unsaturated fatty acids was increased up to around 42.60-56.54%. The level of saturated fatty acids was reduced to 35.59-57.39%. The sensory properties of the cookies including only 2 g nano-size oil were better than those of the control cookies. Although the fat amount was reduced in NE-containing samples, the greasiness perception of cookie samples was not changed. Consequently, according to the results of the sensory assessment, coconut oil-incorporated cookies were the most favorable in terms of overall quality, greasiness perception, flavor, and buying predisposition. The present study can play a guiding role for further studies in the bakery industry.eninfo:eu-repo/semantics/closedAccessCookieFat-Reduced CookieNanoemulsionNanotechnologyArticle42Q1Q2WOS:000687784500001