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Cookies Made with PB2 Powdered Peanut Butter can be a Reduced Fat Alternative to Traditional Peanut Butter Cookies

by Melissa Besaw, Lydia Fredeen, and Carin Williams

Melissa Besaw, Lydia Fredeen, and Carin Williams

Cardiovascular disease is the leading cause of mortality resulting in 24% of deaths in the United States annually. Low-density lipoprotein (LDL) cholesterol has been shown to increase the risk of cardiovascular disease,2 and high intakes of saturated fat may elevate LDL cholesterol.

The goal of this study was to determine if PB2 Powdered Peanut Butter is an acceptable reduced fat and lower saturated fat substitute for traditional peanut butter in peanut butter cookies. Three variables were used in this study: a control sample using traditional peanut butter (TPB), a sample made with half PB2 and half peanut butter (50/50), and a sample made completely with PB2 (PB2).

In February 2014, judges (N = 59) were provided with a series of sample cookies to evaluate tenderness, sweetness, and peanut butter flavor intensity on a hedonic scale. Judges evaluated preference by selecting an appropriate preference choice ranging from like very much to dislike very much. Analysis of Variance (ANOVA) and Tukey’s Least Significant Difference (LSD) were performed to establish significant differences between variables.

Overall, results show there is a trend towards preference for peanut butter cookies made with PB2, even though these cookies are less sweet and have less peanut butter flavor. This may be attributed to tenderness preferences, since PB2 cookies were significantly more tender than TPB cookies due to differences in fiber and water content. With these results, PB2 Powdered Peanut Butter can be an acceptable reduced fat substitute for traditional peanut butter.

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