Abstract:Walnut oleogel was used to replace animal butter in cookies，and the effects of varying lipid substitution ratios on the rheological properties of dough and the quality of cookies were investigated to ascertain the optimal applicable ratio.Amplitude and frequency sweeps were used to assess the rheological properties of the dough，while the changes in cookie quality were determined by texture profile analysis and sensory evaluation.The results showed that the storage modulus（G'）and the viscosity of the dough exhibited minimal variation when the substitution ratios ranged from 20% to 60% compared to the butter cookie.Upon reaching a substitution ratio of 80%，both the G'and the viscosity of the dough increased significantly.As the substitution ratio increased，the color of the cookies became lighter.At relatively low substitution ratios（20% and 40%），the textural properties of the cookies were similar to those of butter cookies.However，when the substitution ratio was greater than 40%，a substantial increase in hardness，stickiness，and chewiness of the cookies was obtained.Sensory evaluation showed that the texture and overall acceptability of the cookies were akin to those of butter cookies at substitution ratios of 20% and 40%，while the texture，taste，and overall acceptability of the cookies decreased at a substitution ratio of 60%，despite an improvement in appearance.Consequently，the rheological properties of the dough with a substitution ratio of 40% aligned with those of the butter dough，enabling the baking of new types of healthy cookies that are comparable in color，texture，and sensory quality to butter cookies.