Cereal Chem 60:227 - 230. | VIEW
Prediction of Cookie Quality from Dietary Fiber Components.
M. A. Jeltema, M. E. Zabik, and L. J. Thiel. Copyright 1983 by the American Association of Cereal Chemists, Inc.
Water-soluble pentoses, pectin, water-insoluble hemicellulose, cellulose, and lignin contents of a commercial wheat bran, oat bran, corn bran, navy bean hulls, and soy hulls were measured, and their quantities related to physical and sensory characteristics of sugar-snap cookies in which cookie flour was replaced with 0 or 20% of these dietary fiber sources. Top grain, spread, color, percentage moisture, and all sensory characteristics were significantly affected by fiber source. Ninety-seven percent of the variability in cookie spread was predicted based on fiber components. Hemicellulose was a factor in all of the prediction equations, indicating that variation in the hemicellulose components in cereal and legume brans affects the quality of cookie products.