tommy miu jen shido jaymee wakumoto fshn 381 department of human nutrition, food, and animal...
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Tommy MiuJen Shido
Jaymee Wakumoto
FSHN 381Department of Human Nutrition, Food, and Animal Sciences
University of Hawaii
FI-1 Soy Fibre®92.5% insoluble fiberDerived from soybean hullsRetains up to three times its
weight in water promoting tenderness and increasing shelf life
Contains less than 0.1 Calories per gram
Health Benefits of Soy FiberNatural source of dietary
fiberIt may enhance the following
health benefits: Normal bowel function Help prevent constipationAssist in control of blood
glucose levels
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
The dietary fiber contained in 4 of our cookies is equivalent to consuming about 3 oranges or 1.5 heads of iceberg lettuce.
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
Proposed Experiments
RefrigeratedRefrigerated
Original Recipe
93 g al-purpose flour48 g white sugar47 g brown sugar1 g baking powder1 g salt50 g butter31 g chopped walnuts25 g egg, beaten4 g vanilla
Modified Recipe
32 g all-purpose flour, sifted
52 g Soy fiber60 g White sugar56 g Brown sugar1 g Baking powder1 g Salt50 g butter24 g egg beaten36 g skim milk30 g Walnut paste4 g Vanilla
Experiment #1 Experiment #2Experiment #3
Experiment #4 Experiment #5
Experiment #6Experiment #7
Ground Walnuts
Ground walnuts + Vanilla
+10g Brown sugar
Final Cookie26 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
Questions?
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