Creation of a High Fiber Vanilla Walnut Cookie Anna Khamsing Beth Saunders Nick Leonard

PROMITOR ™ SOLUBLE CORN FIBER 70 Powder Form Typical analysis: 70% fiber 20% mono and disaccharides 5% moisture

S OLUBLE C ORN F IBER Dietary fiber made from corn Clear & virtually flavorless Adds sweetness Humectant Highly stable Highly soluble (80%) Low viscosity

N UTRITIONAL B ENEFITS Excellent source of soluble fiber Prebiotics enhance digestive health 2 kcals per gram

Purpose Create a cookie that is high in fiber and has acceptable sensory characteristics.

In the beginning… Batch: C A B

Experimental Process Original Recipe Experiment 1 1.Add 70g Fiber 2.Substitute 70g fiber for 70g flour 3.Substitute 70 g fiber for 40g flour Experiment 2 1.Add 90g fiber to original recipe 2.Add 110g fiber to original recipe Experiment 3 1.Add 90g fiber and subtract ½ sugar from original 2.Add 90g fiber and 45g flour to original Subtract half sugar Experiment 4 1.Add 10g flour to Ex.3 part 2 2.Add 30g flour to Ex 3 part 2

…and in the end

Original Recipe Final Recipe  160 g flour  24 g sugar  23 g brown sugar 1 g baking powder 1 g salt 57 g butter 24 g chopped walnuts 23 g egg (beaten) 2 g vanilla  90 g Promitor™ Soluble Corn Fiber  84 g flour  48 g sugar  46 g brown sugar 1 g baking powder 1 g salt 57 g butter 24 g chopped walnuts 23 g egg (beaten) 2 g vanilla

Final Nutritional Analysis

Conclusion We were able to create a high fiber cookie using soluble corn fiber that was acceptable to us. Was it acceptable to you? Questions? Comments?