Development of cookies fortified with defatted rice bran flour derived from dough grain stage: nutritional, phytochemical, and antioxidant properties
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Abstract
Defatted Jasmine rice bran flour (DRBF) had higher phytochemical content and antioxidant activity than wheat flour. The addition of 15%-25%DRBF significantly improved the phytochemical content and antioxidant activity of the cookies, with the highest activity observed at 25%DRBF. However, sensory evaluation showed that scores for all sensory attributes decreased significantly at 20%-25%DRBF. The cookies with 15%DRBF achieved the best balance between consumer acceptability and antioxidant activity. Although higher DRBF levels (20%-25%DRBF) increased antioxidant activity, they led to reduced consumer preference. Additionally, substitution with 15%DRBF increased fiber and protein content of the cookies while decreasing their carbohydrate and calorific values. These findings suggested that incorporating 15%DRBF into cookies enhanced both sensory attributes and health benefits, making it an ideal functional ingredient.
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