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Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour ( Lupinus albus cv Multolupa)
Author(s) -
PENNA E. WITTIG,
CARREñO P.,
URRUTIA X.,
LOPEZ L.,
BALLESTER D.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14102.x
Subject(s) - lupinus , food science , fortification , mathematics , recipe , chemistry , biology , botany
Cookies enriched with 0, 5, 10, 15, 20, and 25% full‐fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred while those containing 20 and 25% FFSL were rejected (p≤0.01). Studies conducted with school children showed similar acceptability for 0 and 10% FFSL‐containing cookies which was different (p = 0.05) from those containing 20% FFSL. Fortification of the basic formula with 10% FFSL was recommended on the basis of acceptability.