High dietary fiber cookies from several sources of bran or husk

ABSTRACT

Corn bran [CB], rice bran [RB] and barley husk [BH] by-products in the food industry were used as dietary fiber sources in producing high fiber cookies. [CB], [RB] and [BH] substitution resulted in cookies with differently lower spread ratio and diameter values as well as higher specific volume than the control cookie. Sensory data revealed that at levels of 18% corn bran, 12% rice bran and 6% barley husk substitution affected only surface and interior color. Barley husk more than 6% substitution gave a bitter and highly undesirable flavor. Cookies prepared with 18% [CB], 12% [RB] and 6% [BH] contained 266, 161 and 130% greater dietary fiber than control cookie made with wheat flour. The mathematical models were used to predict farinograph characteristics, baking properties and dietary fiber content as a function of any given level of fiber sources substituted cookies with higher determination coefficient [R2 >/= 0.999]