Effects of avocado fruit puree and oatrim as fat replacers on the physical, textural and sensory properties of oatmeal cookies

This study was conducted to investigate the effectiveness of partial replacement (50% level) of butter fat by two different fat replacers (avocado puree and Oatrim) on the physical, textural and sensory properties of oatmeal cookies. Compared with the control cookie, both fat-reduced cookies had greater heights, reduced spreads, increased % moisture loss and higher water activities (P < 0.05). Textural measurements made using the TA.XT Plus Texture Analyzer showed the fat-reduced cookies to be tougher and less brittle (P < 0.05). Appearance was the only sensory category in which a significant difference was seen (P < 0.05). Both avocado and Oatrim cookies were found to be overall acceptable, and at the 50% level of fat replacement, the total fat content for the avocado and Oatrim cookies decreased by 35 and 39%, respectively.