Effect of Replacing Vegetable Oil with Anhydrous Milk Fat on the Quality Properties of Laboratory-Produced Nutella | ||
| مجله علوم و صنایع غذایی ایران | ||
| Volume 23, 174-ویژه نامه, May 1405, Pages 97-106 PDF (360.67 K) | ||
| Document Type: مقاله پژوهشی | ||
| DOI: 10.48311/fsct.2026.118932.83031 | ||
| Authors | ||
| Wedad Fadhil Abas* 1; Farah Farah2; Fatimah Fatimah3 | ||
| 1Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq | ||
| 2Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq. | ||
| 31Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq. | ||
| Abstract | ||
| This study aimed to prepare a healthy Nutella rich in specific fatty acids (e.g., oleic, palmitic, and stearic acids) and fat-soluble vitamins (A, E, K, and D) by replacing sunflower oil with anhydrous milk fat (ghee) at substitution levels of 10%, 20%, and 30%. The effect of this substitution on the physicochemical and sensory properties of the laboratory-produced Nutella was investigated. The chemical composition analysis revealed significant differences (p < 0.05) in fatty acid profiles and vitamin content among the treatments, while some other compositional parameters showed no significant differences. The percentages of oleic, palmitic, stearic, and linolenic fatty acids increased significantly with increasing substitution levels of anhydrous milk fat, whereas the percentages of linoleic and arachidonic acids decreased significantly. The results also indicated a significant increase in the concentrations of fat-soluble vitamins (A, E, K, and D) as the substitution level increased. Viscosity analysis showed a statistically significant increase in the viscosity of the Nutella samples with increasing substitution levels of anhydrous milk fat. Sensory evaluation revealed that the Nutella treatments containing anhydrous milk fat (ghee) scored higher than the control treatment (100% sunflower oil) in all sensory properties. Among the substitution levels, the 20% anhydrous milk fat treatment showed the highest consumer acceptance. | ||
| Keywords | ||
| Animal fat; fatty acids; viscosity; fat-soluble vitamins | ||
| References | ||
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