Monoglyceride-induced changes in cottonseed oil Stearin: Impact on dough properties and cookie quality

The influence of monoglyceride (MG) content and acyl chain length on the microstructural and physical properties of cottonseed oil stearin-monoglyceride (COS-MG) blends and their effects on cookie quality were investigated. Increasing MG content promoted the formation of numerous smaller COS crystals and an increase in MG crystals, resulted in elevated solid fat content (SFC), a denser network and an enhanced mechanical strength. The acyl chain lengths of MG notably influenced the polymorphism, crystal morphology, and melting points of COS-MG blends. At equivalent MG content, cottonseed oil stearin-glycerol monobehenate (COS-GMB) blends exhibited higher storage modulus (G′), viscosity, and melting temperatures. The adjustments in COS-MG blends subsequently affected the cookie dough properties. Enhanced SFC and G′ promoted a more uniform distribution of fat crystals in dough, thereby restraining gluten network formation. Higher SFC and thermal stability as well as the presence of sub-α crystal forms improved dough aeration. The limited gluten network and better aeration are crucial for a crisper cookie texture. The viscosity, SFC and thermal stability obviously influenced spread ratio and color of cookie. COS-GMB cookies had a comparable appearance and superior crispness to that of shortening cookies. The findings of this study provide theoretical support for the rational design of COS-based shortening. • Monoglycerides (MGs) enhance SFC and viscoelasticity of cottonseed oil stearin (COS). • Acyl chain length of MGs affects the microstructure and melting points of COS-MGs. • Higher SFC and viscoelasticity of COS-MGs promote uniform fat distribution in dough. • Increased SFC, melting points, and sub-α crystals of COS-MGs improve dough aeration. • Higher viscosity and melting points of COS-MGs reduce cookie spread and browning.