Publication: Proximate composition, physical and sensory evaluation of cookies made from whole wheat flour incorporated with flaxseed (linum usitatissimum) flour
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Date
2026-01
Authors
Zameri, Nur Anis Nadhirah
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Abstract
The increasing prevalence of non-communicable diseases and low consumption dietary fibre intake has led to a growing demand for functional foods that offer health benefits beyond basic nutrition. Conventional snacks such cookies are typically high in sugar and fat, however lack in essential nutrients such as dietary fibre. Flaxseed was chosen because it has the potential benefits to be used in cookies due to its texture properties that are closely similar to conventional cookies. This study aimed to determine the proximate composition, physical properties, and sensory acceptability of cookies made from whole wheat flour incorporated with different percentage levels of flaxseed (Linum usitatissimum) flour. Thereafter, four cookie formulations were prepared with different percentage level of flaxseed flour, with different ratios of whole wheat flour to flaxseed flour: control whole wheat cookies T0(100:0), while the other three experimental samples, T1 (95:15), T2 (90:10), and T3 (85:15). Data were analysed using one-way ANOVA. The results showed that increasing levels of flaxseed flour significantly (p<0.05) improved the fibre, protein, and fat content of the cookies compared to the control sample. Furthermore, increasing incorporation of flaxseed flour also influenced the physical properties, particularly texture and spread ratio. Sensory evaluation indicated that cookies containing flaxseed flour were generally acceptable, with the formulation containing 15% of flaxseed flour achieved the highest overall acceptability among all samples. This optimal level provided a favourable balance between enhanced nutritional value and consumer preference, particularly in terms of texture, taste, and crispiness. Thus, this study demonstrated that whole wheat cookies enriched with flaxseed flour demonstrated a significant improvement in nutritional quality, especially dietary fibre, protein, and healthy fat content, while maintaining acceptable sensory attributes for consumers. These findings suggest that flaxseed-enriched whole wheat cookies have strong potential as a functional snack food that may contribute to improved dietary fibre intake and support overall health.
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Nutritional