Bran as a source of dietary fiber in oatmeal cookies.
A panel of 1,542 Michigan consumers found oatmeal cookies in which 50 per cent of the flour was replaced with ground red or white wheat bran and a control cookie similarly acceptable. Cookie buying habits, consumer awareness of dietary fiber, and their methods of increasing it were cross-tabulated with demographic data.
D002482:Cellulose; D004043:Dietary Fiber; D002523:Edible Grain; D005518:Food Preferences; D006801:Humans
D004043:Dietary Fiber; D002482:Cellulose