Using the RD 43 Rice Flour to Replace Wheat Flour in Cookies

Abstract

This research aimed to investigate the effect of wheat flour substitution with RD 43 rice on the characteristics and sensory properties of cookies. RD 43 rice flour was substituted in the cookie formula at the quantity levels of 0, 25, 30, 35 and 40% by weight of wheat flour. The results found that the increased content of RD 43 rice flour significantly increased lightness (L*) whereas yellowness (a*) and redness (b*) decreased. Additionally, the hardness significantly decreased according to substitution levels of rice flour (p < 0.05). The water activity (a_w) of rice flour cookies substituted with RD 43 showed no significant differences (p ≥ 0.05) with the values in the range of 0.42-0.43 and moisture content of 2.37% in contrast to the controlled formula. The sensory evaluation form based on 9-point hedonic scales done by 30 untrained panelists found that the substitution of wheat flour by 30% of RD 43 rice flour in making cookies had higher preferred scores for color, odor, taste, texture, and had the higher overall preferred score at a strongly preferred level than the cookies samples that substituted with RD 43 rice flour at other ratios.