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Physical and sensoric attributes of flaxseed flour supplemented cookies

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. | Turk J Biol 30 (2006) 87-92 © TÜB‹TAK Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies Shahzad HUSSAIN, Faqir Muhammad ANJUM, Masood Sadiq BUTT, Muhammad Issa KHAN, Ali ASGHAR Institute of Food Science and Technology, University of Agriculture, Faisalabad - PAKISTAN Received: 26.01.2006 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. Key Words: Full fat flaxseed flour, Wheat flour, Sensory characteristics, physical evaluation Introduction Among the bakery products, cookies are most significant. These are an important food product used as snacks by children and adults in Pakistan. However these are most commonly relished by school going children, who need more protein per unit body weight than adults. Cookies hold an important position in snack foods due to variety in taste, crispiness and digestibility. These are popular among all age groups especially in children. Commercially available cookies are prepared from white flour that is nutrionally inferior to whole wheat flour (1). The term biscuit is derived from the Latin bis coctus or the old French biscuit, meaning twice cooked. This th refers to the practice generally abandoned on the 18 century, of first baking the product in a hot oven and then transferring to a cooler oven to complete the drying process (2). Flax is a blue flowering crop. The