INCREASE NUTRIENTS AND FIBER INTAKE WITH A SWEET COOKIE

Incorporating high fiber and nutrient dense foods in one’s diet is shown to be a valuable tool in combating obesity, a growing epidemic in the United States. The purpose of our research is to identify a dessert option that incorporates a pulse and vegetable that is palatable to U.S. adults, which will result in increased nutrient consumption and satiety. The study determined the taste, appearance and nutrient content of a sweet potato cookie with pinto bean fudge topping that is high in fiber, iron, vitamin A, and vitamin C. Fresh and canned sweet potato and pinto beans were used in a control cookie formula. Taste panelists from St. Catherine University rated the appearance and taste independently for the cookie on a ten-point hedonic scale while nutrient composition was analyzed with Food Processor software. Preliminary findings demonstrate that nutrient dense ingredients can be incorporated into dessert option that will be consumed at a frequency comparable to that of a control desert. Future studies should increase the number of taste panelists and focus on varying other ingredients to further increase nutrient content.