Effect of emulsion gels from soy and pea protein isolates stabilized with chitosan as margarine-replacers on the physicochemical and sensory properties of doughs and cookies

• Stable emulsion gels were prepared based on soy and pea protein isolates and chitosan • Emulsion gels showed good performance as a margarine substitute in cookies • Reformulation reduced fat content and improved fatty acid profile of the cookies • Reformulation affected dimensional, textural and sensory attributes of the cookies Abstract This study evaluated the effects of replacing 50% and 100% of margarine in cookies with emulsion gels formulated with soy (SPI) or pea (PPI) protein isolate and stabilized with chitosan as cold gelling agent, incorporating a mixture of 75% olive oil and 25% linseed oil, on the physicochemical and sensory properties of cookies. Stability, color, pH and textural properties of the emulsion gels and dough rheological and textural properties were also investigated. The emulsion gels made with SPI were harder, lighter in color and more stable than those made with PPI. Reformulation of cookies significantly increased their moisture and protein content (over 46% more protein), decreased their fat (over 41% less total fat) and improved their lipid profile. PUFA content increased around 1.6 times, PUFAn-3 around 20 times, while n-6/n-3 ratio decreased 27 times (from 19.46 to 0.72) in 100% reformulated cookies as compared with the controls. Dough viscoelastic moduli decreased while dough stability increased during heating as a result of reformulation. Full reformulated cookies expressed higher weight and thickness and lower spread ratio and hardness in comparison to control cookies. The full reformulated cookies were better appreciated for appearance and color but less for flavor, taste and general acceptability as compared with the margarine-cookies. Emulsion gels made with SPI or PPI and stabilized with chitosan showed good performance as a total margarine substitute in cookies.