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Food Science and Nutrition Alumni

Addition of Flaxseed Meal to Supplement Omega-3 Fatty Acids is Perceived as Acceptable in Granola Bars

by Suzanne K. Bruels, Liane M. Fernyhough, and Stefanie J. Herrington

Suzanne K. Bruels, Liane M. Fernyhough, and Stefanie J. Herrington

Consuming adequate amounts of Omega-3 fatty acids (n-3FA) have resulted in reducing cardiovascular events, and fortification of myelin sheath (1).  Flax is a reliable source of n-3FA; this study examined the addition of flaxseed meal (FSM) to achieve 50% and 100% of the Adequate Intake (AI) for n-3FA in granola bars.  Twenty judges analyzed the perceived difference of the control to each variation. Twenty judges evaluated the sweetness, moistness, and nut flavor using a nine point structured scale.

Fifty judges evaluated granola bars for preference using a hedonic scale.  Three objective tests were conducted using the Universal Texture Analyzer.  The 100% was significantly less sweet, moist, and preferred than the control.  The 50% was not significantly less preferred to the control and no variation was perceived as unlikable.  Overall, the control was the most liked, and the 50% was an acceptable choice for providing an excellent source of n-3FA.

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