Market potential of lignans and omega-3 functional cookies

• Published in: British food journal (1966) Vol. 118; no. 10; pp. 2420 - 2433
• Main Authors: Cukelj, Nikolina, Putnik, Predrag, Novotni, Dubravka, Ajredini, Saša, Voucko, Bojana, Curic, Duška
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Group Publishing Limited 03.10.2016
• Subjects: Age; Confectionery; Consumers; Consumption; Cookies; Descriptive labeling; Diet; Discriminant analysis; Education; Fatty acids; Food; Food industry; Food processing industry; Functional foods & nutraceuticals; Geriatrics; Lignans; Market potential; Nutrition; Older people; Omega-3 fatty acids; Product development; Questionnaires; Studies; Urban areas; Variance analysis; Well being; Womens health; United States > US; Functional; Flaxseed; Purchase intentions; Omega-3 fatty acids; Consumer preferences; Lignans

Purpose Cookies were not generally viewed as functional contributors to well-being as they are primarily perceived as confectionery products. The purpose of this paper is to evaluate the potential of flaxseed-enriched cookies as carriers of lignans and omega-3 fatty acids – functional compounds that...