Assessing the oat oil attributes and partial substitution in cookies with special reference to fatty acid profile.

The study was carried out to assess the fatty acid profile of oat oil and its utilization in cookies to enhance their nutritional and sensorial characteristics. The fatty acid profile of oat oil revealed a high percentage of palmitic (16.38%), oleic (37.43%), and linoleic acid (40.60%) while a minute quantity of linolenic acid (1.30%) was obtained in oat oil. Cookies made with up to 50% oat oil substitution received the highest ratings for their physical and sensory qualities and were chosen for additional fatty acid profiling. The addition of oat oil improved the sensorial properties of developed cookies significantly (p < 0.05). The fatty acid characterization of the selected treatment showed a higher number of fatty acids with increased concentrations of unsaturated fatty acids namely linoleic (12.37%) and oleic acid (7.28%). The better fatty acid profile of oat oil would make it more suitable for application in various bakery food products. In terms of the physical and sensory qualities of cookies, the 50% substitution of oat oil for conventional shortening showed higher overall acceptability. Furthermore, it can increase the nutritional value of the cookies along with fulfilling the energy requirements of the growing population by utilizing this underutilized oat cereal. [ABSTRACT FROM AUTHOR]