Optimization of sensory acceptability of rice bran cookies

Aguilar J.A.O.; Sanchez E.Y.Z.; Zare P.V.N.; Miano A.C. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2022) · DOI: 10.18687/laccei2022.1.1.690

Resumen

The present study aimed to develop cookies based on rice bran with the highest acceptability. For that, the parameters of rice bran replacement and baking time were studied to obtain a greater general acceptability. It was used the central composite rotational design (CCRD) with 11 treatments considering rice bran substitutions between 4 and 14%, and baking time between 8 and 22 min at a temperature of 140 °C. It was concluded that a lower replacement of rice bran and a not very long baking time results in greater general acceptability. For obtaining general acceptability between 7 to 10 points, we used rice bran substitutions between 6 and 8%, and baking time between 14 and 16 min.

Instituciones: Universidad Nacional de Trujillo; Universidad Privada del Norte