title: Development and characterization of rice bran cookies.
abstract: 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%.
authors: Departamento de Tecnología de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Caracas, Venezuela.
authors: E
authors: E
authors: Sangronis
authors: M
authors: M
authors: Sancio
mesh_terms: D002648:Child; D002675:Child, Preschool; D002149:Energy Intake; D005433:Flour / Q000032:analysis; D005504:Food Analysis; D005524:Food Technology; D005526:Food, Formulated; D006801:Humans; D009753:Nutritive Value; D012275:Oryza; D014908:Triticum