When the cookies were tested for consumer acceptance (demographics shown in Table 4), no significant differences were found between US-treated and non US-treated IES in each storage condition (5 °C and 25 °C, Fig. 3E) However, cookies made with 25 °C IES were rated significantly higher than cookies made with 5 °C IES in overall and texture. it is possible that this more fluid-like characteristic breaks the continuity of gluten in cookies and contributes to a more desirable texture