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Food Science and Nutrition Alumni

The Effect of Pizzey's Flax/Fish Blend Meal on Peanut Butter Cookies: The First Company to Offer a Two-Year Guaranteed Flaxseed Product

by Shireen Dow, Sophia Kraljevich, Maria Aragon

Shireen Dow, Sophia Kraljevich, Maria Aragon

The purpose of this study was to measure the effect of Pizzey's flax/fish meal in peanut butter cookies. Four variations of a peanut butter cookie recipe (1) were used: 1) the control cookie which was not modified in any way from the original recipe (from this control, three types of cookies were modified), 2) 43.3 g (per double batch, 50 cookies) of Bob's Red Mill Flaxseed meal was added to the original recipe to create an excellent source of omega-3 fatty acid, 3) 22.2 g of Pizzey's Flax/fish meal was added to create a good source of omega-3 fatty acid, and 4) 44.5 g of Pizzey's Flax/fish meal was added to produce a cookie with an excellent source of omega-3s.

Thirty-four untrained judges were recruited from Central Washington University to complete the sensory tests (three triangle, preference, moistness, aftertaste, texture). The objective tests used included a Universal Texture Analyzer, TA.XT2, (Texture Technologies Corp., Scarsdale, NY), height using vernier calipers, and weight in grams using a scale.

From the results of the tests, the control was preferred over the flaxseed meal variations. However, the test results did not deviate far from the control.

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