Development of Functional Cookies Using Rice Bran Powder

Wong, Khai Yi (2024) Development of Functional Cookies Using Rice Bran Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Rice bran is a nutrient-rich byproduct from the rice milling process. It is a good source of dietary fiber, minerals, and antioxidants. This study aimed to develop functional cookies using the underutilized rice bran powder (RBP). The main ingredients used for preparing the control cookies include high-gluten flour, butter, egg white, chocolate, and vanilla extract. High-gluten flour in Formulation 1 (F1) and Formulation 2 (F2) were partially substituted with 25% and 50% of RBP, respectively. The cookies were assessed by 50 panelists using a 7-point hedonic scale. The overall acceptability scores for control (5.28), F1 (5.08) and F2 (5.30) cookies were not significantly different. F2 cookies had the highest acceptance index of 76%. F2 sample contained 40.87% carbohydrate, 34.77% fat, 12.58% protein, 4.77% crude fiber, 3.29% ash, and 3.71% moisture. The crude fiber content of F1 (2.50%) and F2 (4.77%) samples were significantly higher than that of the control (0.76%). The addition of RBP increased the crude fiber of F1 and F2 samples by 3-fold and 6-fold, respectively. Ash content of F1 (2.24%) and F2 (3.29%) samples were significantly higher when compared to the control (1.19%). Furthermore, F1 and F2 samples exhibited DPPH radical scavenging activity of 40.48±2.90% and 50.55±0.40%, respectively; and both values were significantly higher than that of the control (27.35±0.61%). In conclusion, rice bran powder could be utilized for the development of functional cookies. The products serve as a good source of fiber, minerals and antioxidants. This project aligns with the sustainable development goals - promoting good health and reduction of food waste