Abstract
AbstractIn this study, hydrogenated vegetable fat in cookie is replaced by gamma‐irradiation‐induced (4.2 kGy) deodorized (rancid‐acid odor removed) virgin coconut oil (VCO) with the aim to formulate antioxidant‐rich cookies with good sensory acceptability up to 150 days,vis‐à‐visthe hydrogenated fat‐ and VCO‐formulated cookies. Cookies formulated with hydrogenated fat, non‐irradiated VCO and 4.2 kGy irradiated VCO serve as control, positive control, and sample sets, respectively. Rancidity of three sets of cookies is assessed for a period of 180 days at 25±2°C, ≈75–80% RH using metal oxide gas sensor‐based electronic nose (e‐nose). The best combinations of sensors are selected employing support vector machines analysis to accurately predict rancidity development in the three sets of cookies during storage. Analyses of principal component analysis (PCA) plots of the e‐nose sensor responses reveal that the progression of rancidity in the control and positive control sets of cookies is detected on day 90 and 120, respectively; whereas, the onset of rancidity is detected for sample set of cookies on day 150. Findings of sensory evaluation and e‐nose analyses affirm that the newly formulated cookies can be safely consumed up to 150 days when stored at 25±2 °C, 75–80% RH. Practical applications: Gamma‐irradiated deodorized VCO successfully enhances storage‐life of drop cookies by more than 60 daysvis‐à‐visits hydrogenated fat counterpart. These newly formulated cookies which can be stored and consumed for a longer period would certainly be more commercially viable. Gamma‐irradiated VCO can also be used as an alternative to hydrogenated fats in preparing similar bakery‐cum‐confectionary products. The methodology developed for assessment of rancidity using electronic nose technology would be extremely useful considering high industrial throughput and can be safely extrapolated to other bakery and confectionary products for accurate assessment of rancidity, forgoing cumbersome biochemical assays.
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