Publication: The physicochemical, nutritional and sensory properties of cookies made with greek yogurt as a fat replacer
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Date
2026-01
Authors
Zahazunizam, Siti Alyaa Maisarah
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Abstract
The reformulation of baked products with reduced fat content remains a major challenge due to the functional role of fat in determining product quality. This study investigated how replacing butter with Greek yoghurt affected the physicochemical, nutritional, and sensory properties of cookies. Greek yoghurt was used in place of butter at 25%, 50%, and 75% levels in cookie formulations, along with a control formulation. Standard analytical methods were used to analyse the proximate composition, caloric value, texture profile, physical characteristics, colour parameters, and sensory attributes. The quality of cookies was significantly impacted by the substitution of Greek yoghurt (p < 0.05). Protein and moisture contents increased as substitution levels increased, while fat and calorie values significantly decreased. Physical analysis revealed that as thickness increased, the diameter and spread ratio decreased, indicating limited dough flow and improved structural setting during baking. Significant differences in hardness and fracturability were found by texture profile analysis, with higher substitution resulting in firmer and less brittle cookies. Increased lightness, redness, and yellowness were found in colour analysis, which was explained by stronger Maillard reactions. Consumer acceptability decreased at higher substitution levels, according to sensory evaluation, but cookies with 25% Greek yoghurt retained favourable sensory qualities. Overall, Greek yoghurt works well as a partial fat replacement in cookies, improving nutritional quality while reducing energy density. Greek yoghurt has the potential to be used in the creation of healthier baked goods; a substitution level of 25% was found to be ideal for striking a balance between health benefits and sensory acceptability.
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Nutrition