• Pakawadee Phugan Faculty of Science and Technology Pibulsongkram Rajabhat University
  • Titiwut Shesot Faculty of Science and Technology Pibulsongkram Rajabhat University
  • Sudarat Noeisungnoen Faculty of Science and Technology Pibulsongkram Rajabhat University
  • Anutsara Arnun Faculty of Science and Technology Pibulsongkram Rajabhat University


Singapore cookies, riceberry bran, Rice bran oil, White butter


This research is aimed at developing Singapore cookie product using riceberry bran flour to substitute wheat flour and using rice brain oil to substitute white butter. The Sensory quality evaluation, physical properties and chemical compositions of the product. In this regard, it was found that Singapore cookies made from riceberry bran flour in substitution of 20% wheat flour earned the highest consumer overall liking acceptance score (p≤0.05)and contained the following chemical compositions: 1.74±0.04% ash, 7.81±0.11% protein, 27.63±0.03% fat, 58.80±0.05% carbohydrate, 4.02±0.03% moisture, 9.37 grams of fiber, and provided energy of 515.11 kilocalories per 100 grams. According to the results of an analysis of the product’s physical properties, it was revealed that the product had L*a*b* color values of 41.24±0.03, 5.66±0.01 and 11.97±0.04, respectively. With respect to Singapore cookies using riceberry bran flour to substitute wheat flour, when the proportion of riceberry bran flour added was more, the Fracturability value, hardness value and crispiness value increased (p≤0.05), but its spread ratio rate was not spread ratio (p>0.05). Regarding the effect of using rice bran oil shortening to substitute white butter in Singapore cookies, it was found that the Singapore cookie product’s physical properties were not different from those of the control formula.


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บทความวิจัย (Research Article)