Development of high dietary fiber and low calorie cookies
1998
Yuporn Puechkamut, King Mongkut's Inst. of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology
Development of high dietary fiber and low calorie cookies is aimed to enhance the nutritional value of cookie and decrease the number of imported high dietary fiber bakery produc. In the present study increasing of dietary fiber content in butter cookie was done by replacing 50 percent of all-purpose flour by whole wheat flour. Various sources of dietary fibers as soy bean residue, pineapple core, red kidney bean, jew's ear, sweet white egg plant and raisin were used. Those of dietary fibers were added to cookies at 70 percent of wheat flour weight. However, the spreading ratio of high dietary fiber cookie was significantly dereased compared to that of control. In this study, therefore, white egg were increased three times to make good shape of cookies butter were replaced 50 percent of butter. In addition, the calorie of cookie was reduced by using polydextrose instead of sugar. The result from sensory test shows that cookies using polydextrose and sugar at the ratio of 1:1 was more acceptable than other cookies. The sensory test for high dietary fiber and low calorie cookies from the present study was done by using 100 panelist. The average sensory scores from those panelist were like to extremely like. The chemical composition of high dietary fiber and low calorie cookie was analyzed. Total dietary fiber content and the calorie of cookies were 8.62 gm and 355.9 cal per 100 gm of sample, respectively. When compared to that of control butter cookie, total dietary fiber content increase 125 times and the calorie decreased 27 times.
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