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Food Science and Nutrition Alumni

Effects of Adding Psyllium on the Physical and Sensory Properties of Peanut Butter Cocoa No-Bake Cookies

by Kristen Blair, Angela Ruotsi, Melissa Aberle

Kristen Blair, Angela Ruotsi, Melissa Aberle

The purpose of this study was to evaluate the effect of adding psyllium to Peanut Butter Cocoa No-Bake Cookies. 

Three products were tested:  the control, variation 1 (V1), containing a 1/2 cup (100 grams) psyllium, and variation 2 (V2), containing 1 cup (200 grams) psyllium. 

Forty-five untrained university students served as judges for sensory testing.  Glossy appearance, sweetness, crunchiness, preference, and difference testing were evaluated.  A universal texture analyzer (TA.XT2) (Texture Technologies Corp., Scarsdale, NY/Stable Micro Systems, Haslemere, Surrey, UK), was used to measure compression force and distance (10-mm cylinder probe).  Shear force was measured using the Warner Bratzler Shear Apparatus (G-R Electric Manufacturing Co., Manhattan, KS). 

Statistical analysis was performed using analysis of variance, Tukey's LSD, p<0.05.  Results of the sensory testing revealed V2 was consistently the least acceptable in the intensity testing.  Control and V1 revealed no significant differences in difference testing, sweetness, and crunchiness.  V1 was significantly less preferred than the control, however, it still rated acceptable. 

For the objective testing V2 required the most force (compression and shear).  There was no significant difference in objective testing, with the exception of compression force.  The results indicate V2 is an overall unacceptable cookie, while the results indicate V1 is closer in acceptability versus control.  A health claim can be made on V1 as a product labeled good source of fiber, containing 4 grams of fiber per serving.  This product could be marketed as an alternative to individuals looking to increase fiber in their diet.

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