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Food Science and Nutrition Alumni

The Effect of Flaxseed Meal on Peanut Butter Cookies

by Mayra Zaragoza, Dianely Acevedo, Katelyn Justice

Mayra Zaragoza, Dianely Acevedo, Katelyn Justice

The average American consumes less than the recommended amount of Omega-3s even though studies have shown that diets high in Omega-3 may reduce the health risks associated with CVD.  Due to this, more convenient sources of Omega-3s have been sought to increase the average daily intake and reduce the cardiovascular epidemic in this country. 

The purpose of this study is to determine if a Peanut Butter Cookie would be a good quality cookie after a good source of flaxseed meal was added.  Two variations were created from the Betty Crocker Peanut Butter Cookie control recipe by adding 22.5g of Bob's Red Mill Flaxseed meal and 22.5g of Bob's Red Mill Flaxseed meal hydrated in 61.61g of water both providing a good source of Omega-3s. 

Approximately 30 to 34 judges conducted the six subjective tests; two triangle, chewiness, grittiness, moisture and preference tests.  The results establish that a significant difference (p<0.05) was found between the hydrated flaxseed meal cookies and both the control and flaxseed cookies in all of the tests, except for moisture.  Objective testing included the cookies height, penetration force and percent moisture change. All of the objective tests found a significant difference (p<0.05) between the hydrated flaxseed meal cookies and both the control and flaxseed meal cookies.  The hydrated flaxseed meal cookies were found to be significantly different from the control. However, the flaxseed meal cookie had no significant difference (p>0.05); therefore, could be used in industrial or personal kitchens as a cookie containing a good source of Omega-3s.

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