Incorporation of Flaxseed into a Master Mix and Evaluation of Banana Bread and Peanut Butter Cookies

Abstract

Flaxseed has been recognized as an ingredient in foods and when incorporated into foods, flaxseed provides a pleasant, nutty flavor. Flaxseed is a source of omega-3 fatty acids and soluble dietary fiber. The purpose of this study was to substitute ground golden flaxseed for part of the whole wheat flour in a master mix and evaluate banana bread and peanut butter cookies for key characteristics and overall acceptability. Ground golden flaxseed was substituted for 25% and 50% of the whole wheat flour (or 12.5% and 25% of the total flour) in a master mix. Characteristics such as flavor, texture, and mouth feel of the treatment products were compared to products made using the original master mix. Twenty-three untrained panelists evaluated the banana bread; twenty-four evaluated the peanut butter cookies. Characteristics were measured using a 200 millimeter line anchored with “no banana or peanut butter flavor” and “very banana or peanut butter flavor”. Results for the banana bread indicate that there were no difference (p=.05) in banana flavor, mouth feel or texture for the treatment samples when compared to the control sample. Results were similar for the peanut butter cookies; no differences (p=.05) were found in peanut butter flavor, texture and mouth feel characteristics between the treatment and control samples. Subjects detected an off flavor in the control peanut butter cookie when compared to the treatment samples but it was not significant (p = 0.05). Our study indicates that flaxseed can be incorporated successfully into a master mix and products made with this master mix are acceptable.