ppt课件-high-fibercookieformulationsugarcanefiber-ctahr.pptVIP

High-Fiber Cookie Formulation Sugar Cane Fiber Group 5: Anna-Rea Laubscher, Mele Kalama, Kelly Valdez and Sung Kyun Kim What is fiber? The part of plant-based foods that’s not digested Why fiber? Prevents constipation Lowers the bad cholesterol Reduces the risk of heart disease Helps lower blood sugar levels Sources of fiber Fruits Vegetables Cereals Grains and pastas Beans, seeds, and nuts How much fiber is needed? Adults Grams per day 19-50 years Men 38 grams Women 25 grams 50 years Men 30 grams Women 21 grams Our Goal To turn this vanilla sugar cookie into a High Fiber Cookie with our assigned fiber… Sugar cane fiber Byproduct of the sugar refining process Called bagasse in the sugar cane industry No calories! Tasteless An environmentally friendly production process Used in Australia to tackle obesity by making foods healthier Our first experiment 1) We altered the flour to fiber content 50% flour 50% fiber and 75% flour 25% fiber Outcome 50% fiber was very dry, the dough was not moist enough We had to add 4 Tablespoons milk 25% fiber improved in taste and texture, dough a little tough We had to add 1 Tbsp milk Our second Experiment80% flour, 20% fiber and 2 Tbsp milk Batch 1: 20 % fiber, sugar and brown sugar Batch 2: 20% fiber, all brown sugar Outcome Improved taste, texture and appearance Added egg wash for appearance Successful recipe and cookie! Obstacles Unexpected dry dough Keeping the preparation and baking process constant Creaming butter?? Avoiding burnage to the bottoms High Fiber Cookie with Sugarcane Experiment 1 5% Sugar cane fiber 95% flour Experiment 2 15% Sugarcane fiber 85% flour Experiment 3 25% Sugarcane fiber 75% flour Experiment 4 ? cup sugar ? cup brown sugar Experiment 5 ? cup sugar Experiment 6 ? cup brown sugar Original Thought Process High Fiber Cookie with Sugar Cane 50% flour 50% fiber 8 T milk 75% flour 25% f