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Food Science and Nutrition Alumni

Partial Substitution of White Wheat Flour in Peanut Butter Cookies Results in an Acceptable Higher Fiber Product

by Lanie Martin, Samantha Belanger, and Sara Berry

Lanie Martin, Samantha Belanger, and Sara Berry

The ADA recommends that half the daily consumption of grains should be whole grains. A way to increase the amount of these grains in the diet could be to use white wheat flour, which is whole grain. This study compared the use of white wheat flour to all-purpose in a standardized peanut butter cookie recipe from a JIF label. The recipe variations used were a control of 100% all-purpose, 50% substitution of white wheat flour, and 100% white wheat.  These variations allow for higher fiber content claim although a nutritional claim cannot be made. 

Objective tests measured height, penetration, and break force.  Sensory evaluations using 19-24 judges, tested sweetness, peanut butter intensity, texture, aftertaste, difference, and preference. Many tests showed no significant differences between samples; however the 100% substitution of white wheat is a less desirable product than the other samples.  The 50% substitution was comparable to the control.

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