1. 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 #4Experiment #5

12. Experiment #6 Experiment #7 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?