Evaluation of cookies enriched with corn germ and soy fiber.

The objective of this study was to evaluate four cookie formulations which wheat flour was partially substituted by free-fat corn germ flour and/or so y fiber. Baking quality, protein, fat, ash, dietary fiber, hardness, color, Protein Efficiency Ratio PER and Apparent Digestibility in vivo were deter mined. A trained panel evaluated color, hardness and fracturability of cook ies. Dietary fiber of cookies varied from 8.2 to 24.9% and protein from 11. 3 to 12.7%. The source and amount of dietary fiber modified physical, senso ry, and nutritional properties of cookies. Cookies formulated with 20% corn germ flour gave the highest PER, Digestibility Aparente in vivo, and accep tance by consumers. This study demonstrated the potential Ise of free-fat c orn germ and soy fiber as functional ingredients.