Partial Substitution of Margarine by Microencapsulated Chia Seeds Oil in the Formulation of Cookies

Partial substitution of margarine by microencapsulated chia oil (rich in n-3 and n-6 fatty acids) in carnauba wax solid lipid microparticles was investigated, to obtain cookies containing omega-3 and omega-6. The microparticles were prepared by the hot homogenisation in which the lipid phase is molten and dispersed as small droplets in an aqueous phase followed by a cooling/solidification step. Cookies were produced using only margarine (control) and also with partial substitution of margarine by microencapsulated chia oil (15% and 30%wt). Texture profile analysis results of the cookie dough (pre-baking) were affected ( p