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Sensory Evaluation of Barley Chocolate Chip Cookies by Consumers with Different Demographic Background and Eating Patterns

¹Human Nutrition & Food Science Dept., California State Polytechnic University, Pomona CA 91768. ²Corresponding author. Phone: 909-869-2180. Fax: 909-869-5078. E-mail address: mboteroomary@csupomona.edu ³USDA-ARS, North Central Agricultural Research Laboratory, Brookings, SD 57006. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. ⁴ConAgra Foods, Omaha, NE 68102. ⁵Ronpak, Mira Loma, CA 91752. ⁶Food Science Dept., Oklahoma State University, OK 74078.

Health organizations have recommended an increase in consumption of whole grains, total dietary fiber, and soluble fiber to help reduce the potential risk factor for the development of type-2 diabetes, obesity, and cardiovascular disease, among others. The purpose of this project was to determine the sensory characteristics of chocolate chip (CC) cookies containing a high-soluble fiber whole barley flour (HSFWB). Cookies with 0, 30, 50, and 70% HSFWB were evaluated for appearance, color, flavor, texture, and overall acceptability using a 9-point hedonic scale. Forty-nine students, faculty, and staff tested the cookies on three different days. Demographic and behavioral data on age, gender, ethnicity, frequency of eating CC cookies, daily effort to consume fiber (FD), consumption of reduced-fat (RF) cookies, and texture preference (TP) of CC cookies were collected. The 50% HSFWB cookie could be potentially marketed among older consumers (22+), males, Hispanics, individuals who consume CC cookies at least once a week, those making a FD in their diet, persons who consume RF cookies, as well as those who have no TP for CC cookies. A response surface relating flavor and texture to overall acceptability produced almost equivalent results to the multivariate PLS results in terms of predicting overall acceptability, which facilitates analysis and interpretation.