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Food Science and Nutrition Alumni

Lentil Flour is an Acceptable Substitution for All-Purpose Flour in Peanut Butter Cookies

by Anne Becker and Shannon Reese

Anne Becker and Shannon Reese

The purpose of this study was to determine if lentil flour was an acceptable substitute for all-purpose flour in peanut butter cookies. 

Fifteen to twenty-six judges performed sensory testing, which included 3 extended triangle tests, a preference test, a sweetness intensity test, a saltiness intensity test and a tenderness test. 

Objective testing consisted of three different measurements including, height of three cookies stacked together, weight of individual cookies and texture analysis.   Analysis of Variance (ANOVA) and Fisher's PLSD tests were used to determine the significance of the data.  According to the data, lentil flour is an acceptable substitution for all-purpose flour in peanut butter cookies.

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