Cereal Chem 60:227 - 230.  |  VIEW ARTICLE
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.