SOY FIBER COOKIES

1. SOY FIBER COOKIES Tommy Miu Jen Shido Jaymee Wakumoto FSHN 381 Department of Human Nutrition, Food, and Animal Sciences University of Hawaii

3. 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

4. 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

5. 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

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

7. 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

8. Proposed Experiments Refrigerated

9. 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

11. Experiment #1 Experiment #2 Experiment #3 Experiment #4 Experiment #5

12. Experiment #7 Experiment #6 Ground Walnuts Ground walnuts + Vanilla +10g Brown sugar

13. 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

14. Questions?