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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).
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