Abstract
The study was conducted to investigate the nutritional quality and sensory properties of chocolate chip cookies with different substitutions for fiber. Cookies were prepared with 25% and 50% substitutions of all-purpose flour (AP) with white wheat fiber (WWF), corn fiber (CF) and wheat bran (WB). Nutrient content of cookie doughs was computed from food tables. A total of 25 semi-trained judges participated in the sensory evaluation using 1 (dislike extremely) to 9 (like extremely) hedonic scale. There was a reduction of energy and an increase in fiber content of test cookies. Fiber content of test cookie doughs was increased by 2.7% to 12.7%. Of all the high fiber products, cookies prepared with 50% WB received the highest scores for color (6.92±1.71), crispiness (6.88±1.43), texture (6.76±1.37), flavor (6.72±1.35), mouth feel (6.88±1.42) and overall acceptability (6.80±1.37). Control cookies made with 100% AP received the highest ratings for acceptability (7.30±1.23). Cookies made with 50% WWF received the lowest acceptability score of 2.88±1.55. Mean acceptability scores of cookies made with 25% and 50% WB were not significantly different from control cookies (p<0.05). Both WWF and CF cookies at 50% substitution level received significantly lower acceptability scores compared to their counterpart cookies at 25% substitution level (p<0.05). It appears that fiber addition adversely affected the sensory properties and overall acceptability of chocolate chip cookies. Further, authors recommend the use of wheat bran flour to increase the fiber content in the cookies.
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