In both refined and wholegrain groups of cookies,
supplementation caused lowering of the carbohydrate and
moisture content and increased the ash, protein and cellulose contents.
The fat content increased significantly only in the case of
enrichment with sunflower seed, due to the high oil content of
sunflower seed. The addition of sunflower seed significantly increased
the a-tocopherol content, whereas barley flour increased
the b-glucan content. As the supplementation level increased,
these effects were more prominent.