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Journal of Food Science and Technology

, Volume 48, Issue 5, pp 569–576 | Cite as

Effect of barley flour on the physical and sensory characteristics of chocolate chip cookies

  • Diana June Frost
  • Koushik Adhikari
  • Douglas S. Lewis
Original Article

Abstract

The present study explored the possibility of using barley flour as an ingredient to incorporate soluble fibre (β-glucan) in chocolate-chip cookies. Some clinical studies have shown that β-glucan might reduce the serum cholesterol levels. The objective of this study was to determine the physical and sensory characteristics of chocolate chip cookies partly substituted with barley flour at different levels. Physical characteristics (water activity and L*a*b* colour) and sensory characteristics (descriptive and consumer analysis) were evaluated on the experimental cookies substituted with 0, 30, 40, 50, 60 and 70% barley flour for all-purpose flour. There were increases in the baked-barley aroma and flavour, thickness, colour intensity, dryness and graininess with increasing barley flour content. Consumer data showed that cookies made with 30% (0.5 g β-glucan/serving) and 50% (0.8 g β-glucan/serving) barley flour substitution were comparable in liking to the control (0% substitution) cookie and a commercial cookie. The presence of β-glucan in our chocolate-chip cookies might make them a healthier option for many consumers.

Keywords

Barley flour Chocolate-chip cookie Physical characteristics Sensory characteristics Consumer acceptability 

Notes

Acknowledgments

The authors want to thank ConAgra Foods and Agricultural Research Initiative (ARI, California State Polytechnic University – Pomona) for funding this research study.

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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Diana June Frost
    • 1
  • Koushik Adhikari
    • 2
  • Douglas S. Lewis
    • 3
  1. 1.Jessie Lord Bakery, LLCTorranceUSA
  2. 2.Sensory Analysis Center, Department of Human NutritionKansas State UniversityManhattanUSA
  3. 3.Human Nutrition & Food Science DepartmentCalifornia State Polytechnic UniversityPomonaUSA

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