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Food Science and Nutrition Alumni

Psyllium Fiber an Acceptable Addition to Gluten Free Cookies

by Colleen Caron, Covina Dunihoo, Carissa Gallagher

Colleen Caron, Covina Dunihoo, Carissa Gallagher

This study was developed around the idea of finding an acceptable gluten free additive for sufferers of both celiac disease and gluten intolerance.

Celiac disease is recognized as the leading food allergy in the world. Eliminating gluten from the diet is the only way to prevent symptoms. This study consisted of adding psyllium husks to a gluten free chocolate chip cookie recipe with the intention of creating a more acceptable gluten free cookie. 

This experimental study included: accurate preparation, sensory evaluation, objective evaluation, and statistical analysis.  The only variation to the original recipe was the addition of psyllium husks. The psyllium husk was added by weight in a 1:1 ratio of psyllium to xanthan gum and also a 2:1 ratio psyllium to xanthan gum. The 2:1 cookie was found to have a slightly higher preference overall than that of the control gluten free cookie.

Data obtained from sensory and objective testing indicates that psyllium can be an acceptable and effective gluten free additive.

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