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Acta Cient Venez. 1990;41(3):199-202.

Development and characterization of rice bran cookies.

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Departamento de Tecnología de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Caracas, Venezuela.


Four cookie formulas (A, B, C and D) were prepared by combining stabilized rice bran with flour of other locally produced cereals. A Hedonic Scale from 1 to 7 was used to test acceptability; and Proximate Composition, Protein Efficiency Ratio (PER), Chemical Score (C.S.) and NDpCal% were determined. Sensory evaluation of the products did not detect a significant preference (p = 0.05) for any of the tested cookies. The formula A (30% rice bran), with the highest average score in flavor (6.2) and the highest PER (0.9) was selected for a consumer test among children ages 4 to 7, resulting in an acceptability of 100%.

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