3.4. Physical characteristics and sensory evaluation of supplemented cookies
Table 5 includes the physical properties of cookies prepared with hull-less barley and high-oleic sunflower seed. Increase in the level of sunflower seed significantly decreased the height and increased the spread ratio of the cookies. The diameter was generally not significantly affected. Cookies having higher spread ratios are considered most desirable. Hardness of cookies was insignificantly affected, except in the case of wholegrain cookies supplemented with hull-less barley, which were the hardest.