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Engaged Instruction


   Wayne Iwaoka

   Naomi Kanehiro

   Laura Kawamura

   Lynn Nakamura-Tengan

   Claire Nakatsuka

   Julia Zee


FSHN 381: Experimental Foods
"High Fiber" Cookie Development
Fall, 2008

Students modified an existing cookie recipe by adding some type of natural or synthetic dietary fiber, such that the consumption of two cookies would provide about 5 grams or fiber and be classified as “high fiber.”  According to the FDA, “high fiber” is a nutrient content claim that can be used on food labels, provided that the food contains 20% or more of the daily value per reference amount customarily consumed. 

The cookie needed to be acceptable in taste and texture for an older adult and contain no more fat than the original recipe. Students prepared presentations and provided background information on their fiber, development of their cookie and presented their final product with nutrient analysis to seniors living in senior residential facilities whom participated in taste-testing the cookies.  Students gauged if seniors found their cookie to be acceptable through sensory evaluation forms.

Each group started with the following recipe for their cookie:

*Vanilla Walnut Cookie Formulation


3/4 cup all purpose flour, sifted
1/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup chopped walnuts
1/2 egg (beaten)
1/2 teaspoon vanilla


  1. Preheat oven to 375° F (190° C).
  2. Sift together the flour, baking powder, and salt in a bowl.  Set aside.
  3. Cream butter.
  4. Add sugars, egg, and vanilla, beating well after each addition.
  5. Add the flour mixture to the wet ingredients. Stir until blended.
  6. Stir in walnuts.
  7. Drop by rounded teaspoonfuls onto a greased baking sheet 2 in. (5 cm) apart.
  8. Bake 8-10 mintues.
  9. Cool for one minute before removing from baking sheet with a spatula.

*From: Principles of food preparation, A laboratory manual.  2nd edition.  1987.  Jeanne Himich Freeland-Graves.  Macmillan Publishing Co., New York.

Each group was assigned one of the following fibers to incorporate into their cookie:

  1. Soy fibre ®
  2. Promitor ™ Soluble corn fiber 70L
  3. Just Fiber ® BF 200 (bamboo fiber)
  4. Just Fiber ® BVF 200 (cottonseed fiber)
  5. Sugar cane fiber (developed by J. Retetenmaier USA)
  6. TruBran™ Corn Bran (developed by Grain Processing Corporation)

Presentations (Powerpoint):
Recipes (PDF):


Contact Information

Engaged Instruction
1955 East-West Road #306
Honolulu, Hawaii 96822
Phone: (808) 956-4124
Fax: (808) 956-6457z


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University of Hawaii at Manoa Department of Human Nutrition, Food & Animal Sciences Department of Family & Conusmer Sciences Cooperative Extension Service Nutrition Education for Wellness Home