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Abstract
The application of Sangyod rice flour (SRF) in cookies was studied. The percentage of SRF varied
among 0%, 10%, 20%, 30%, 40% and 50% were applied for replacement of wheat flour. The data showed that the
increase of SRF levels resulted in the decrease of moisture content and water activity of product. Sensory analysis
found that cookies with 20% SRF had a higher sensory score than others samples (Pd 0.05). Application of SRF
from the broken rice and germinated brown rice of Sangyod was no significantly different in the chemical,
physical and sensory properties of cookies (P > 0.05). Three levels (10%, 20% and 30%) of popped Sangyod rice,
Sangyod rice bran and black sesame seed were used for improving the nutritional value of cookies. Sensory
analysis found that using 10% popped Sangyod rice had the highest sensory score (Pd 0.05). The quality changes
of Sangyod rice healthy cookies during storage at room temperature for 60 days were studied. Cookies packed in
aluminum foil bag had fewer quality changes than those of polyethylene bags. However, the panelists were
accepted the quality of Sangyod rice healthy cookies both packed in aluminum foil and polyethylene bag during
storage for 60 days. The proximate analysis showed that Sangyod rice healthy cookies contained 67.70%
carbohydrate, 1.90% moisture, 21.78% lipid, 7.37% protein, 1.48 % ash and 0.64 % fiber. The consumer test
found that Sangyod rice healthy cookies had 55 % of like very much score. The cost of Sangyod rice healthy
cookies was 62.73 baht/kg.
Keywords: Sangyod Rice, Cookies, Healthy Food, Bakery, Brown Rice.
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