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Food Science and Nutrition Alumni

Investigating the Addition of Fibersol®-2 to Produce Cookies that are a "Good Source" of Fiber

by Kaitlyn Hartford, Happy Israel, and Carly Orr

Kaitlyn Hartford, Happy Israel, and Carly Orr

Many health benefits have been linked to consuming adequate amounts of fiber, but most commercial baked products contain little fiber. This 2013 study determined the overall acceptability, sensory characteristics, and functional properties of cookies made with the addition of Fibersol®-2 to make a serving of two cookies a “good source” of fiber. Fibersol®-2 was added to the cookie dough to yield 2.5 grams of soluble fiber per two cookies.

Sensory evaluation compared two test variations to a control cookie that contained all-purpose flour and no Fibersol®-2. One cookie variation contained the Fibersol®-2 addition and 50% of the all-purpose flour substituted with whole white wheat flour. The other cookie variation contained the Fibersol®-2 addition and 100% of the all-purpose flour substituted with whole white wheat flour.

Fifty-two untrained judges participated in evaluating cookies based on moistness, tenderness, flavor intensity, difference, and preference. Analysis of variance conducted on sensory characteristics indicated a significant difference in tenderness, discrimination, and overall preference. Post hoc analysis (using Fisher’s least significant difference method) indicated that the 100% whole white wheat variation was not significantly different from the control for moistness or flavor intensity.

The 50% whole white wheat variation was significantly different than the control for moistness and flavor intensity. Cookie volume was not affected by the Fibersol®-2, although cookie height and diameter were different for all variations. This study demonstrates that Fibersol®-2 cannot be added to cookies at a “good” source of fiber without significantly decreasing the eating quality of the cookies.

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