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Effect of Cold-pressed Sangyod Rice Bran Oil on Quality of Cookies
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Abstract
The aim of this research was to study the effect of cold-pressed Sangyod rice bran oil (CSRBO) on the quality of
cookies. CSRBO were substituted for 0% 5% 10% 15% and 20% of margarine in Sangyod rice cookies. CSRBO had no impact
on fat and ash contents of cookies. But cookies contained CSRBO had higher moisture content than that of the control
sample (p<0.05). Increasing CSRBO up to 10% caused the increases of product color, hardness, fracturability, spread ratio and
bulk density of product (p<0.05 ǰ)PXFWFSǰTVCTUJUVUJPOǰXJUIǰ ǰ$43#0ǰEJEǰOPUǰFGGFDUǰPOǰUIFǰIBSEOFTTǰPGǰDPPLJFTǰ Qœ ǰ5IFǰ
results showed that the sensory acceptance of cookie with increasing of CSRBO up to 10% reduced the sensory score of
cookies, especially smell and flavor of cookies. Substitution with 5% CSRBO had not significantly different from the control
Qœ
Keywords
: Cookies, Rice Bran Oil, Cold Pressed
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Corresponding author: Tel: 074-693-996 e-mail:
