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Food Science and Nutrition Alumni

Oat Bran as an Excellent Source of Fiber in Peanut Butter Cookies

by Riley Kirchmeier, Nicole Boatright and Kelsey Cowman

Riley Kirchmeier, Nicole Boatright and Kelsey Cowman

This study determined the sensory characteristics, and overall acceptability of fortifying peanut butter cookies with oat bran.

Oat bran, a soluble fiber, is an important macronutrient that Americans consume too little of. As a means of meeting the recommended daily intake of soluble fiber, oat bran was added in three different batches, in various amounts, to test the characteristics of each. The cookies differed by 0 grams per serving, 3.5 grams per serving, and 5 grams per serving. Forty-three untrained panelists participated in a duo-trio, preference, and a tenderness test. The subjective tests found a significant difference in both duo-trio tests.

The judges were impartial when it came to the preference of the different peanut butter cookies. Finally, the judges found the excellent source of fiber peanut butter cookie to be the most tender. The objective tests that were performed were the moisture content, height, and the TA.XT2 test.  The objective findings for the moisture content test were that the control cookie had the most moisture loss. Also, when it came to the height test the added fiber did not seem to affect the overall cookie height, therefore the cookie height was relatively uniform. When it came to the TA.XT2 test the control peanut butter cookie took the most force to penetrate through, whereas the excellent source of fiber peanut butter cookie took the least amount of force.

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