Document Detail

Physical and sensory characteristics of cookies prepared with flaxseed flour.
MedLine Citation:
PMID:  22419245     Owner:  NLM     Status:  Publisher    
BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0-18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. RESULTS: The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). CONCLUSION: Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry.
Hanna Khouryieh; Fadi Aramouni
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-3-14
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  -     Publication Date:  2012 Mar 
Date Detail:
Created Date:  2012-3-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Society of Chemical Industry.
Food Processing and Technology, Western Kentucky University, Owensboro, KY, USA.
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