Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies

Authors

SHAHZAD HUSSAIN
FAQIR MUHAMMAD ANJUM
MASOOD SADIQ BUTT
MUHAMMAD ISSA KHAN
ALI ASGHAR

DOI

-

Abstract

Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour and texture of cookies. Cookies containing 20% and lower level of the full fat flaxseed flour were acceptable in relation to their overall acceptability. Significant reduction in the spread factor of the cookies was observed. Addition of the flaxseed flour restricted the spread of the cookies.

Keywords

Full fat flaxseed flour, Wheat flour, Sensory characteristics, physical evaluation

First Page

87

Last Page

92

Recommended Citation

HUSSAIN, SHAHZAD; ANJUM, FAQIR MUHAMMAD; BUTT, MASOOD SADIQ; KHAN, MUHAMMAD ISSA; and ASGHAR, ALI (2006) "Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies," Turkish Journal of Biology: Vol. 30: No. 2, Article 5. Available at: https://journals.tubitak.gov.tr/biology/vol30/iss2/5