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Optimization of sensory acceptability of rice bran cookies

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Date of Conference

July 18-22, 2022

Published In

"Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions"

Location of Conference

Boca Raton


Ortiz Aguilar, Jorge Augusto

Zamora Sanchez, Elmer Yampier

Ninaquispe Zare, Paulino Viviano

Miano, Alberto Claudio


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.

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