Turkish Journal of Biology

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

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

Turk. J. Biol., 30, (2006), 87-92.
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