Quality characteristics of cookies made with red rice flour composite flour

Leong Kar Yee and Syaidahtull Naseha Ibrahim and Macdalyna Esther Ronie and Ahmad Hazim Abdul Aziz and Rovina Kobun and Wolyna Pindi and Jumardi Roslan and Norazlina Md Ridhwan and Nicky Rahmana Putra and Hasmadi Mamat (2024) Quality characteristics of cookies made with red rice flour composite flour. Akademik Gıda, 22 (4). pp. 1-10.

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Abstract

Red rice flour (RRF) is renowned for its nutritional richness, particularly in terms of total dietary fiber and essential minerals. This flour is derived from red rice, a variety of rice known for its distinctive red husk and bran layer. The study aimed to identify the best formulation through sensory evaluation, determine nutritional composition, physical characteristics, and assess shelf life compared to a control cookie. Five formulations of red rice cookies were prepared with RRF substitution levels ranging from 20% to 100%. The F2 red rice cookie with 40% RRF substitution was chosen as the best formulation based on sensory evaluation. It showed similarities to the control cookie in terms of sensory attributes. Nutritional analysis revealed lower moisture and crude protein content but higher crude fiber and total dietary fiber in the F2 compared to the control. Physical analysis showed lower hardness and different color characteristics for the F2. Consumer study results indicated high acceptability for the F2 red rice cookie. In conclusion, this study offers a promising strategy to improve the nutritional profile of cookies by boosting their dietary fiber content, effectively addressing a common deficiency observed in cookies made with conventional wheat flour

Item Type:	Article
Keyword:	Cookies, Pigmented rice, Rice flour, Sensory evaluation, Proximate composition
Subjects:	R Medicine > RM Therapeutics. Pharmacology > RM1-950 Therapeutics. Pharmacology > RM214-258 Diet therapy. Dietary cookbooks T Technology > TX Home economics > TX1-1110 Home economics > TX642-840 Cooking
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	ABDULLAH BIN SABUDIN -
Date Deposited:	16 May 2025 12:43
Last Modified:	16 May 2025 12:43
URI:	https://eprints.ums.edu.my/id/eprint/43745

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