Physical properties, sensory attributes, nutritional and bioactivities of cookies formulated with Hodgsonia heteroclita oilseed cake as a functional fat replacer

As a nutrient-dense by-product of oil extraction, Hodgsonia heteroclita oilseed cake (HHOC) remains an underutilized resource for human nutrition. This study evaluated the impact of HHOC as a functional fat replacer in cookies at substitution levels of 0%, 40%, 50%, and 60% ( w/w ). The physical properties, sensory attributes, nutritional composition, and bioactivities of cookies were investigated. Results indicated that incorporation of HHOC significantly increased spread ratio, water activity, redness values, hardness, and fracturability. The 50% HHOC substitution was identified as the optimum formulation, balancing textural integrity, and sensory acceptability. Notably, at 50% substitution, HHOC cookies showed a 2.3-fold increase in protein and a 1.9-fold increase in dietary fiber, alongside a significant reduction in total fat (35%), meeting the criteria for a “high protein and good source of dietary fiber” and reduced-fat claim. Beyond basic nutrition, HHOC improved the lipid profile by reducing saturated and trans-fatty acids while enhancing essential amino acid profiles. Bioactivity assays revealed a 4-fold increase in total phenolic content, alongside higher antioxidant activities across DPPH radical scavenging, ORAC, and FRAP assays. Furthermore, angiotensin-converting enzyme and β-secretase inhibitory activities increased by approximately 4-fold and 1.6-fold, respectively, indicating enhanced in vitro bioactivities associated with HHOC incorporation. Microbial counts remained within Thai Community Product Standards, indicating good manufacturing practices. These findings demonstrate the potential of HHOC as a partial fat replacer for improving the nutritional characteristics and in vitro bioactivities of cookies while supporting the value-added utilization of an underutilized oilseed byproduct.