Abstract:
In this study, the traditional cookie recipe was optimized to develop healthier, defatted soybean flour cookies. Low-gluten flour was used as the primary ingredient, with defatted soybean flour as a supplement. Butter and sucrose were partially replaced with grape seed oil and fructooligosaccharides, respectively. Single-factor and response surface methodology experiments were conducted. The final formulation was determined based on sensory evaluation, texture analysis, and impact on lipid metabolism in mice. The results indicated that as the proportion of defatted soybean flour increased, the sensory scores initially increased and then declined. The highest score of 88.79 points (
P<0.05) was obtained when defatted soybean flour accounted for 40% of the total flour content. In contrast, significant reductions in sensory scores were observed when the proportions of grape seed oil exceeded 20% or fructooligosaccharides exceeded 30% (
P<0.05). The addition of defatted soybean flour and fructooligosaccharides increased the hardness, chewiness, and crispness but reduced the elasticity of the cookies. Conversely, grape seed oil decreased the hardness and chewiness. The optimized formulation included 62.24 g low-gluten flour, 37.76 g defatted soybean flour, 42.66 g butter, 12.34 g grape seed oil, 19.61 g sucrose, 5.39 g fructooligosaccharides, and 35.00 g egg. The sensory score of the product was 90.40±4.69 higher than the traditional cookie's score of 83.08±4.85 (
P<0.05). Although the cost of the optimized formulation was 1.40~1.50 times higher than that of the traditional formulation, it did not disrupt lipid metabolism in BALB/c mice. After 12 weeks of feeding, the mice exhibited significantly lower body weight, liver index, fat coefficient and serum liver damage indicators than those in the traditional cookie group (
P<0.05). Total triglycerides (TG) and low density lipoprotein cholesterol (LDL-C) were significantly lower while high density lipoprotein cholesterol (HDL-C) was significantly higher than the comparatively blood lipid parameters in the traditional cookie group (
P<0.05). No significant lipid accumulation was observed in the liver tissues, similar to the observation in the maintenance diet group. These findings suggest that defatted soybean flour cookies are healthier and have promising market potential.