45I-1 |
Acceptance of a functional cookie formulated with whole grain spelt flour |
P. C. Coggins and N. A. BOGART. Dept. of Food Science & Technology, Mississippi State Univ., 207 Herzer Bldg., Campus Mailstop 9805, Mississippi State, MS 39762-9805 Refined flour use in industry increased in the early 1900’s because of the lower cost and longer shelf life. Refined flours are digested quickly in the digestive system and turned into sugar, increasing insulin spikes, have no cleansing affect, and very little nutritional value. New scientific studies provide evidence that whole grain flours help lower the chance of acquiring type II diabetes, cancer and heart disease. Because of this, whole grain flours are increasingly working back into the American diet. The objective was to determine the acceptance of spelt flour, a widely used European whole grain flour, in a functional cookie. Consumers were asked to rate the appearance, mouth-feel, and overall acceptance of the cookie with the incorporated spelt flour. The hedonic scaling method was used to determine overall acceptability of appearance, mouth-feel, and overall acceptability. The consumer was also asked to provide comments about the cookies. The cookie tested was a basic formulation of a sugar cookie with the dominate flour being whole wheat flour and the incorporation of whole grain spelt flour by weight of 5%, 10% and 20%. The sensory panelist was able to detect the flavor of the spelt flour at 20% incorporation by weight, expressing that it had an earthy flavor. At 20% incorporation, the consumers started to dislike the flavor, due to the earthy flavor. A significance difference was observer with the mouth-feel attribute. (P>0.05) The results of the panel showed that the typical American consumer favors the use of whole grain spelt flour incorporation into baked goods up to 10% by weight. However there are many other types of whole grain flours on the market that American consumers possible would accept.
Session 45I, Nutrition: General
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