Addition of oil and almond in cookies: Physicochemical and sensorial aspects.

This article investigated the use of () fat and () nuts as ingredients in the preparation of cookies. Seven formulations containing fat and/or nuts were studied by changing the formulation proposed by AACC, and samples were evaluated considering physical-chemical, microbiological, and sensory characteristics. Formulations F1, F4, and F5 showed higher mass loss and lower expansion factor after cooking.