Chemical and Physical Properties of Cold-pressed Sangyod Rice Bran Oil and Its Application in Sangyod Rice Cookies

Authors

  • อมรรัตน์ ถนนแก้ว Faculty of Agro and Bio-industry, Thaksin University

Keywords:

cookies, rice bran oil, cold-pressed, Sangyod rice, phytochemical

Abstract

The objectives of this research were to examine the quality of cold-pressed Sangyod rice bran oil (CSRBO) and the application of CSRBO in Sangyod rice cookies. The data showed that hexane extraction had higher extraction yield and chemical properties than that of cold pressing method. CSRBO had lower values in acid, peroxide and free fatty acid than that of hexane extracted Sangyod rice bran oil (SRBO) (p<0.05). Furthermore, CSRBO had higher monounsaturated fatty acid, vitamin and phytochemical contents and element contents than that of hexane extracted SRBO (p<0.05). The effect of CSRBO replacing margarine on the qualities of Sangyod rice cookies was studied. 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 containing CSRBO had higher moisture content than that of the control sample (p<0.05). Increasing CSRBO up to 10% caused a growth in product color, hardness, fracturability, spread ratio and bulk density (p<0.05). However, substitution with 5% CSRBO did not affect the hardness of cookies (p≥0.05). The results showed that the sensory acceptance of cookies with a rise of CSRBO up to 10% reduced the sensory score of cookies. However, substitution with 5% CSRBO was not significantly different from the control unit (p≥0.05).

Author Biography

อมรรัตน์ ถนนแก้ว, Faculty of Agro and Bio-industry, Thaksin University

Department of Food Science and Technology, Faculty of Agro and Bio-industry, Thaksin University, Phatthalung Campus, Banpraow, Paphayom, Phatthalung 93210, Thailand.

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Published

2021-11-04

How to Cite

ถนนแก้ว อ. (2021). Chemical and Physical Properties of Cold-pressed Sangyod Rice Bran Oil and Its Application in Sangyod Rice Cookies. Recent Science and Technology, 13(3), 659–675. Retrieved from https://li01.tci-thaijo.org/index.php/rmutsvrj/article/view/242309