title: Physical and sensory characteristics of cookies prepared with flaxseed flour.
abstract: 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).
  
  
  CONCLUSIONS
  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.
authors.affiliation: Food Processing and Technology, Western Kentucky University, Owensboro, KY, USA. hanna.khouryieh@wku.edu
authors.forename: Hanna
authors.initials: H
authors.lastname: Khouryieh
authors.forename: Fadi
authors.initials: F
authors.lastname: Aramouni
mesh_terms: D000268:Adhesiveness; D055598:Chemical Phenomena; D003116:Color; D057140:Fast Foods / Q000032:analysis*; D005260:Female; D019597:Flax / Q000737:chemistry*; D005511:Food Handling; D005518:Food Preferences; D055951:Functional Food / Q000032:analysis; D006244:Hardness; D006801:Humans; D007629:Kentucky; D008297:Male; D055595:Mechanical Phenomena; D011786:Quality Control; D012639:Seeds / Q000737:chemistry*; D012677:Sensation; D013499:Surface Properties; D013649:Taste; D014867:Water / Q000032:analysis
chemical_list: D014867:Water