Effect of replacement of butter with hass avocado puree on physicochemical properties and sensory characteristics of cookies

ABSTRACT The prevalence of malnutrition and related health concerns has prompted heightened awareness in the development of healthier dietary products, including modified fat recipe of baking. The viability of creating reduced-fat cookies utilizing avocado ( Persea americana Mill) puree (AVP) was examined by formulating cookies with 25%, 50%, 75%, and 100% AVP as butter substitution. The products were assessed in comparison with the control cookie, which was prepared with 100% butter. Cookies were examined for physicochemical qualities, microstructure, fatty acid, antioxidant activity, sensory acceptability, and storage stability. Cookies incorporated with AVP indicated a notable enhancement in fiber (1.35-6.15%), moisture (5.69-10.27%), β-carotene (0.28-0.40 mg/100 g), total phenolic compounds (1.70-2.67 mg GAE/g), and antioxidant activity (15.67-19.97 mg TE/g of FRAP and 39.18-81.61% of DPPH inhibition) relative to the control. Nevertheless, fat, cholesterol, ash and calorie of cookies containing AVP were markedly reduced. The fatty acid profile indicated 43.20% increase in monounsaturated fatty acids (MUFAs) with 100% AVP replacement. The sensory assessment of the study indicated that cookies achieved acceptability with substitution percentage up to 100% substitution, demonstrating no significant difference when compared to the control. However, the storage stability of microorganisms in cookies with 75-100% AVP at room temperature for 30 days failed the microbial requirements of Thai Community Product for cookies. Principal Component Analysis was further indicated positive associations between consumer preference and saturated fatty acids, cholesterol, and hardness, whereas higher nutrient density, MUFAs, and antioxidant activity were associated with elevated moisture and fiber. Thus, the findings revealed utilization of 50% AVP in the formulation of fat-reduced cookies, indicating its potential as a compromise formulation that balances nutritional benefits with acceptable sensory quality.