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Food Science and Nutrition Alumni

Omega-3 Powder May Be an Acceptable Fortification in Peanut Butter Cookies

by Nicole MacRae, Erika Stevens, Min Kim

Nicole MacRae, Erika Stevens, Min Kim

Research has demonstrated that omega-3 fatty acid (EPA, DHA, and ALA) supplements have some positive effects on triglycerides and HDL levels (1).  This study examines the acceptability of adding omega-3 powder to peanut butter cookies. Although there is no current DRI for EPA and DHA, research suggests consuming 4 grams of EPA, DHA, and ALA combined. Each cookie was fortified with 0 percent (control), 10 percent (good source of omega-3), and 20 percent (excellent source of omega-3) of the suggested dietary intake. The 10 percent variation contained .4 grams of omega-3 powder while the 20 percent variation contained .8 grams of omega-3 powder.  Forty-one human subjects were used in this study. 

The judges evaluated the peanut butter cookies for moistness, after-taste, texture, and overall preference using a hedonic scale. A good source of fortification from omega-3 powder resulted in an acceptable peanut butter cookie. Two different triangle-test variations were conducted comparing the control to the 10 percent and 20 percent. A significant difference was found between the control and the 10 percent and the control and the 20 percent (P<.05). Judges preferred the control and 10 percent variations over the 20 percent variation.

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