Skip to body

Food Science and Nutrition Alumni

Contact Us

Food Science and Nutrition
Department of Nutrition, Excercise, and Health Sciences
(509) 963-2772
geed@cwu.edu

Social Media

CWU Nutrition Science Club Facebook group    CWU Nutrition Alumni Facebook group

Whey Protein is an Acceptable Additive in Peanut Butter Cookies

by Derek Divis, Michael Johnson, and Tori Vance

Derek Divis, Michael Johnson, and Tori Vance

Peanut butter cookies are a very popular snack food option; therefore, it is valuable to determine if the addition of whey protein to peanut butter cookies is acceptable. The purpose of this study was to determine if the addition of whey protein is an acceptable additive to peanut butter cookies.

The study was conducted in the fall of 2010 and was an experimental blind study. The judges of this study were untrained Central Washington University students. To be eligible, the judges could not have any peanut, gluten, or dairy allergies and were required to sign a release form. The study consisted of the following sensory tests given to participants; 21 triangle tests, 21 peanut butter intensity tests, 21 preference tests and 21 tenderness tests.

The objective tests used were the height of three cookies, weight of three cookies, TA.XT2 texture analyzer sheer force test, and TA.XT2 texture analyzer penetration force test. The primary outcome measure was to determine whether or not the addition of whey protein was an acceptable additive for the original peanut butter cookie. The statistical analysis used was the ANOVA and Tukey's LSD. There was no significant difference in preference among the "good" source of whey protein cookie, "high" source of whey protein cookie, and the original peanut butter cookie. Therefore, whey protein is an acceptable additive in peanut butter cookies.

Take the Next Step to Becoming a Wildcat.

Admissions@cwu.edu