ANTIOXIDANT ACTIVITIES AND SENSORY EVALUATION OF COOKIE PREPARED FROM BROWN RICE BERRY FLOUR (PURPLE PIGMENTED RICE FLOUR)

摘要

Experimental cookies were formulated from purple brown rice flour (new breeding variety; named rice berry). The products were measured regarding on the amount of antioxidant activities (oxygen radical absorbance capacity: ORAC and ferric reducing antioxidant power: FRAP), antioxidants values (polyphenol, anthocyanidins, vitamin E, β-carotene, lutein and γ-gamma oryzanol) and the acceptance of using purple brown rice flour to replace the amount of wheat flour to develop a new functional dessert. Therefore, the objectives in this study were to determine antioxidant activities, the amount of antioxidants contents and sensory evaluation in the three formulations of cookies; control, two modified cookie products that were substituted with 50 or 80 percent of purple brown rice flour and some rice bran for wheat flour.rnResults showed that antioxidant activities of both ORAC and FRAP among two modified products were significantly higher than the control products at p<0.05 especially the cookie formula which replaced with 80 percent purple brown rice flour showed the greatest antioxidant values and antioxidant activities by about 75.89 and 12.65 μmole Trolox (TE) /gram for ORAC and FRAP, respectively. Except for polyphenol value in the cookie which replaced with 50 percent of purple brown rice flour and 5 percent of rice bran showed the highest amount of polyphenol (196.5 mgGAE/100 gram). The calculation of ORAC in both forms of hydrophilic and lipophilic ORAC activities in the cookie products for one serving (30 gram) revealed that the greatest amount of antioxidant activities was found in both modified formulas of cookie products with approximately about 2276.7 and 2027.7 μmole TE /serving, respectively.rnFor sensory evaluation, the overall sensory acceptability scores of all modified products were above 6 ( like slightly ) which means that all modified products in the present study were accepted by the panelists. Therefore, the results of both modified products indicated that purple brown rice flour can be considered as a potential ingredient for bakery products containing excellent sources of antioxidant activities.