Processing cookies formulated with goat cream enriched with conjugated linoleic acid

Abstract

Goat fat is one of the most important sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, CLA consumption is limited to meats and milk products as CLA is generated in ruminants. This study aimed to replace vegetable fat by goat cream enriched with CLA. Four cookie recipes were developed with only the fat source being different: CVF - vegetable fat; CB - butter; CGC - goat cream without CLA; CGCLA - goat cream with CLA. Cookies were evaluated according to physical (color and texture) and physical-chemical parameters (lipids, proteins, total sugars, fiber, ash, moisture and Aw), Consumer Testing (n = 123) and lipid profile. The CGCLA presented higher values in the color parameters, and the higher and the lower scores in relation to hardness were 5.54 (CB) and 2.21 (CVF), respectively. Lipids and total sugars varied inversely, and the highest percentages of lipids were in the CVF and CG samples, which obtained lower total sugar content. There was no difference in the acceptance and preference of the four formulations, and the formulations with the goat creams (CG and CGCLA) were as accepted as CFV. The lipid profile of the cookies presented CFV with the highest percentage of trans fatty acids (TFA) with 16.76 %. CGCLA presented 70 % more CLA in relation to CB and CGC, thus certifying that CLA was present in relevant quantities in the CGCLA, even after cooking. The CGCLA is a biscuit with higher levels of CLA, and in this study it was possible to verify that the goat milk cream enriched with CLA can be used in producing cookies which adds functional and nutritional properties to them and offers other alternatives to produce food from goat's milk cream.