Transcript Vanilla Walnut Cookies - Manoa College Tropical

Dietary Fiber
and
Formulation of a High
Fiber Cookie
Aaron Brown
Isabel Mearig
Margaret Wilson
FSHN 381
Dept. of Food Science and Human Nutrition
University of Hawaii at Manoa
What is dietary Fiber?
• Commonly called roughage
• Indigestible portions of plant foods
• Similar to starch in structure
(polysaccharides)
• Don’t usually provide energy to our bodies
2 Types of Dietary Fiber
• Insoluble
– Does not dissolve in water
• Soluble
– Dissolves in water
– Gels
Soluble Fiber
• Found in…
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In the pulp of fruits and some vegetables
Whole grains
Nuts
Beans and Peas
• Health Effects
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May lower cholesterol
May reduce the risk of Coronary Heart disease
Increases satiety
May regulate blood sugar
Insoluble Fiber
• Found in…
– The skin of fruits and root vegetables
– Seeds and Nuts
– Dark leafy greens
– Wheat Oat
• Health Benefits
– Promotes regular bowel movement and
prevents constipation
Fiber Recommendations
• The RDA for dietary fiber is 25 g per day.
• To meet these requirements its is recommended to consume:
• 5 servings of fruits and vegetables
• 6 servings of grain products (3 whole grain)
Examples:
A medium apple:
• 4.5 g of fiber
A slice of wheat bread
• 1 g of fiber
Possible Fiber Complications
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Laxative effects
Bloating
Gas
Cramps
Constipation (only when not drinking
enough water)
Questions
Vanilla Walnut Cookies
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Please Indicate On Reverse.
Bamboo Fiber
Vanilla Walnut Cookies
Purpose of experiment
• To make a high fiber cookie using bamboo
fiber, adding at least 2.5g of fiber per
cookie
With acceptable sensor characteristics;
• Good flavor
• Texture
• Mouth feel
JustFiber® Bamboo Fiber
• Made from the stem of bamboo
• Pure (99%) Insoluble Vegetable fiber
• Fine White Powder (like corn starch)
• Zero Calorie
• Odorless
• Tasteless
JustFiber® Bamboo Fiber
• Used to increase fiber content of foods
• Binds up to 10x its weight in water
• Improves mouth-feel (creates smoother texture)
• Acts as an anti-caking agent
• Reduces breakage in baked products
• Helps to reduce staling
Our Recipe
94 g All-Purpose Flour
50 g White Granulated
Sugar
47 g Brown Sugar
1 g Baking Powder
1.5 g Salt
60 g Butter
29 g Walnuts
23 g Egg
4 g Vanilla Extract
59 g All-Purpose Flour
35 g Bamboo Fiber
50 g White Granulated
Sugar
47 g Brown Sugar
1 g Baking Powder
1.5 g Salt
60 g Butter
29 g Walnuts
23 g Egg
4 g Vanilla Extract
30g of Skim Milk
Experiment
• Adding fiber to the cookies made them too
dry.
• We added liquid in the form of egg whites
and the cookies were rubbery and cakelike.
• We added liquid in the form of skim milk
and the cookies had a better texture and
flavor.
About Our Cookies
• They are “high fiber”. They contain just
over 2.5 g of fiber apiece or 5 g of fiber
per serving (a serving is 2 cookies).
• This is 20% of the recommendation for
fiber.
• They are a convenient way to
supplement your daily fiber!
Serving Size 2 cookies (40g)
Conclusions
• It is a very good fiber to be use in bake
products
• Working with bamboo fiber was relatively
simple
• It provides good texture and taste
• It is a good way to meet our fiber
requirements