Which Oil Makes the Best Biscuit?
How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
The coconut/sunflower oil blend — high in saturated fat — had the highest overall acceptability.
Saturated fats are often vilified in nutrition, yet here they delivered the most liked biscuits — contradicting the assumption that ‘healthier’ fats always win in taste tests.
Practical Takeaways
If you bake at home, try replacing palm oil with a coconut/sunflower oil blend for tastier, longer-lasting biscuits.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
The coconut/sunflower oil blend — high in saturated fat — had the highest overall acceptability.
Saturated fats are often vilified in nutrition, yet here they delivered the most liked biscuits — contradicting the assumption that ‘healthier’ fats always win in taste tests.
Practical Takeaways
If you bake at home, try replacing palm oil with a coconut/sunflower oil blend for tastier, longer-lasting biscuits.
Publication
Journal
Applied Sciences
Year
2025
Authors
S. Marzocchi, Cesare Ravagli, F. Cuomo, M. Messia, E. Marconi, M. Caboni, Federica Pasini
Related Content
Claims (6)
When subjected to prolonged heating, extra virgin olive oil generates significantly higher levels of polar compounds and lipid oxidation byproducts than coconut oil and ghee.
Biscuits made with high-oleic sunflower oil have more of a certain healthy fat and vitamin E than those made with palm oil, which could make them nutritionally different.
Biscuits made with a mix of coconut and sunflower oil have more saturated fat but last longer without going rancid than other versions.
Biscuits made with butter have more cholesterol than those made with other oils or fat mixes.
What kind of fat you use in biscuits changes how crunchy they are, how easily they break, and how they taste.