Cereal Chem 67:303-305   |  VIEW ARTICLE

Incorporation of Corn Fiber into Sugar Snap Cookies.

W. E. Artz, C. C. Warren, A. E. Mohring, and R. Villota. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Sugar snap cookies with added corn fiber (extruded and nonextruded) were compared with a control. Extruded corn fiber was substituted for flour (15%, w/w) in the first treatment, and nonextruded corn fiber (15%) was substituted for flour in the second. The third group, or control, contained no added fiber. The moisture content of the cookies differed significantly depending upon the fiber composition (P less than 0.05). The cookies prepared without added fiber had the greatest moisture content, followed by cookies with extruded fiber, and finally cookies with nonextruded fiber. Shear values for the cookies containing nonextruded fiber were significantly lower than for cookies formulated with extruded fiber or the control (P less than 0.05). The addition of either fiber type imparted a darker color to the product. Sensory analysis indicated no significant differences between the nonextruded and extruded fiber cookies, but significant differences in sensory scores were found between cookies containing nonextruded fiber and controls and between cookies containing extruded fiber and controls (P less than 0.05). In each case the control cookies without added fiber were preferred.