SOY FIBER COOKIES

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SOY FIBER COOKIES

• Tommy Miu
• Jen Shido
• Jaymee Wakumoto

• FSHN 381
• Department of Human Nutrition, Food, and Animal
  Sciences
• University of Hawaii

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FI-1 Soy Fibre

• 92.5 insoluble fiber
• Derived from soybean hulls
• Retains up to three times its weight in water
  promoting tenderness and increasing shelf life
• Contains less than 0.1 Calories per gram

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Health Benefits of Soy Fiber

• Natural source of dietary fiber
• It may enhance the following health benefits
• Normal bowel function
• Help prevent constipation
• Assist in control of blood glucose levels

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Why soy fiber?

• Quality and Consistency
• Uniform particle size easy incorporation into
  both liquid and dry formulations
• No off-flavors or odors
• Retain and control moisture
• Provides texture to baked products

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• The dietary fiber contained in 4 of our cookies
  is equivalent to consuming about 3 oranges or 1.5
  heads of iceberg lettuce.

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• The purpose of our experiment was to create an
  acceptable high fiber cookie using soy fiber.
• One serving is 2 cookies
• Each cookie contains 2.5 grams of fiber

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Proposed Experiments
Refrigerated
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• Original Recipe
• 93 g al-purpose flour
• 48 g white sugar
• 47 g brown sugar
• 1 g baking powder
• 1 g salt
• 50 g butter
• 31 g chopped walnuts
• 25 g egg, beaten
• 4 g vanilla

• Modified Recipe
• 32 g all-purpose flour, sifted
• 52 g Soy fiber
• 60 g White sugar
• 56 g Brown sugar
• 1 g Baking powder
• 1 g Salt
• 50 g butter
• 24 g egg beaten
• 36 g skim milk
• 30 g Walnut paste
• 4 g Vanilla

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Experiment 1
Experiment 2
Experiment 3
Experiment 4
Experiment 5
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Experiment 7
Experiment 6
Ground Walnuts
Ground walnuts Vanilla
10g Brown sugar
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Final Cookie

• 26 grams soy fiber
• 10 grams of brown sugar and ground walnuts
• Ground walnuts to add moisture to the cookie
• Added brown sugar to improve flavor

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• Questions?