انجمن علوم و صنایع غذایی ایران مجله علوم و صنایع غذایی ایران 2008-8787 23 174-ویژه نامه 2026 07 23 Effect of Replacing Vegetable Oil with Anhydrous Milk Fat on the Quality Properties of Laboratory-Produced Nutella Effect of Replacing Vegetable Oil with Anhydrous Milk Fat on the Quality Properties of Laboratory-Produced Nutella 97 106 28947 10.48311/fsct.2026.118932.83031 FA Wedad Fadhil Abas Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq Farah Farah Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq. Fatimah Fatimah 1Department of Home Economics, College of Education for Girls, University of Baghdad, Baghdad, Iraq. Journal Article 2026 01 24 This study aimed to prepare a healthy Nutella rich in specific fatty acids (e.g., oleic, palmitic, and stearic acids) and fat-soluble vitamins (A, E, K, and D) by replacing sunflower oil with anhydrous milk fat (ghee) at substitution levels of 10%, 20%, and 30%. The effect of this substitution on the physicochemical and sensory properties of the laboratory-produced Nutella was investigated. The chemical composition analysis revealed significant differences (p < 0.05) in fatty acid profiles and vitamin content among the treatments, while some other compositional parameters showed no significant differences. The percentages of oleic, palmitic, stearic, and linolenic fatty acids increased significantly with increasing substitution levels of anhydrous milk fat, whereas the percentages of linoleic and arachidonic acids decreased significantly. The results also indicated a significant increase in the concentrations of fat-soluble vitamins (A, E, K, and D) as the substitution level increased. Viscosity analysis showed a statistically significant increase in the viscosity of the Nutella samples with increasing substitution levels of anhydrous milk fat. Sensory evaluation revealed that the Nutella treatments containing anhydrous milk fat (ghee) scored higher than the control treatment (100% sunflower oil) in all sensory properties. Among the substitution levels, the 20% anhydrous milk fat treatment showed the highest consumer acceptance. This study aimed to prepare a healthy Nutella rich in specific fatty acids (e.g., oleic, palmitic, and stearic acids) and fat-soluble vitamins (A, E, K, and D) by replacing sunflower oil with anhydrous milk fat (ghee) at substitution levels of 10%, 20%, and 30%. The effect of this substitution on the physicochemical and sensory properties of the laboratory-produced Nutella was investigated. The chemical composition analysis revealed significant differences (p < 0.05) in fatty acid profiles and vitamin content among the treatments, while some other compositional parameters showed no significant differences. The percentages of oleic, palmitic, stearic, and linolenic fatty acids increased significantly with increasing substitution levels of anhydrous milk fat, whereas the percentages of linoleic and arachidonic acids decreased significantly. The results also indicated a significant increase in the concentrations of fat-soluble vitamins (A, E, K, and D) as the substitution level increased. Viscosity analysis showed a statistically significant increase in the viscosity of the Nutella samples with increasing substitution levels of anhydrous milk fat. Sensory evaluation revealed that the Nutella treatments containing anhydrous milk fat (ghee) scored higher than the control treatment (100% sunflower oil) in all sensory properties. Among the substitution levels, the 20% anhydrous milk fat treatment showed the highest consumer acceptance. https://fsct.modares.ac.ir/article_28947_7b905b5bd19b35cf3f9d762aa6acaa45.pdf