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Milled Flaxseed as a Fat Replacer in Brownies

by Garen Schroder, Atlanta Macklin, Katie Hughes

Garen Schroder, Atlanta Macklin, Katie Hughes

This study evaluated the acceptability of brownies prepared with milled flaxseed as a substitute for vegetable oil. Two experimental recipes with varying levels of flaxseed and vegetable oil were prepared. The first variation replaced half of the oil, creating a good source of fiber (GSF) brownie and the other replaced all of the oil, creating a good source of fiber and reduced fat (GSFRF) brownie.

Thirty untrained Central Washington University (CWU) students evaluated and compared preference, sweetness, and tenderness of the three brownie recipes. Judges were able to differentiate between the control and GSF brownies. Judges were also able to distinguish between the GSF and GSFRF brownies. Based on the subjective and objective evaluations, the addition of flaxseed and reduction of oil created a less sweet and less tender product.

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