Functionality of OSA starch stabilized emulsions as fat replacers in cookies

It was determined that vegetable fat replacement with emulsions and unstructured oil affected the decrease in dough elastic modulus and increase in cookie firmness. Cookies containing oil in the form of emulsion expressed higher dough strength and lower cookie spread in comparison to those containing unstructured oil. Although all the cookies were sensory acceptable, the one containing traditional shortening expressed superior sensory characteristics.