Effect of Black Rice Flour on the Quality of Sugar-snap Cookie

摘要

The quality of sugar-snap cookie prepared with wheat flour supplemented with black rice flour was investigated. The pH of cookie batter decreased as the amount of black rice flour increased. Increasing proportions of black rice flour resulted in increase of width and spread factor of cookie, whereas thickness and fracturability decreased. L, a, and b values decreased as the amount of black rice flour increased. Sensory evaluation showed that supplements of 20, 25, and 20% black rice flour had the best overall preference in strong, medium, and weak flours, respectively.