Plantain-containing cookie

PURPOSE: To obtain plantain-contg. cookies useful for decreasing blood cholesterol and treating gastrointestinal disorders by compounding plantains or the plantains and polyol polyester. CONSTITUTION: About 3 to 15wt.% (based on the weight of dough) liquid component selected from water, raw eggs and their mixture and about 0.6 to 35wt.% dry material component selected from sugar, flowers, starch not previously subjected to gelatinization, egg solid content, protein solid content and their mixture are mixed. A liquid shortening component, of which 10 to 100% of the shortening component consists of the previously melted non-digestive and non-absorptive polyol polyester, is mixed with such mixture at 10 to 35wt.%. The cookie dough is then prepd. by adding 5 to 30wt.% plantain component and other ordinary cookie components to the resulted mixture. The small divided parts of the resulted cookie dough are baked for 5 to 15 minutes at 149 to 190°C. COPYRIGHT: (C)1989,JPO