Effects of Vietnamese Rice Bran Oil as Vegetable Shortening Substitution on the Physical and Sensory of Baked Cookies (original) (raw)

Background: Rice bran oil (RBO) has been well known for its high free fatty acids, rich in polyunsaturated fatty acids, more micronutrients, longer shelf-life, more stable at high temperature, better taste as well as good flavor to food products. RBO also offers higher content of iodine compared to that of another bakery shortening. Then, as a consequence, a successful application of RBO into baked products such as cookies would be nutritionally advantageous. Purpose: The purpose of this study is to investigate the effect of RBO on the physiochemical and sensory quality of baked cookies and to develop new recipe to make good cookies from RBO with improved nutritional values. Materials and Methods: The Vietnamese RBO used in this study was commercially refined oil of simply brand. Results: During 45 days of storage, moisture content increased significantly, and the fat content decreased significantly. The storage duration also which had a negative effect on the sensorial quality of c...