What could be better than munching on a delicious and healthy snack?
This time, Java Biocolloid R&D is developing a further study on phytaFIBER in cookies. Cookies are often associated with high sugar, high fat, and low fiber. Oat cookies with phytaFIBER are made with better ingredients, higher in fiber, and have less refined sugar. These oat cookies have crispy edges with a soft and chewy center.
The result shows that the cookies have better moisture retention compared with the control. In general, phytaFIBER is used as a micro-ingredients in bakery application to retard starch retrogradation, and to overall improve product quality during storage.
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