The Effect of Substituting Wheat Flour with Rice Bran and Red Ginger (Zingiber officinale var. rubrum) on the Texture Profile of Cookies

Cardiovascular disease is a major global health problem, with elevated cholesterol levels recognized as one of its important risk factors. Developing functional snack products using locally available ingredients represents a promising approach to support cholesterol management. In this context, the incorporation of rice bran and red ginger into cookie formulations offers a potential innovation due to their bioactive components. This study aimed to determine the effect of substituting wheat flour with rice bran and red ginger on various textural attributes of cookies, including hardness, cohesiveness, adhesiveness, fracturability, crispiness, and crunchiness. The research employed an experimental method using a completely randomized design (CRD) with three levels of wheat flour substitution: P۰ (۰%), P۱ (۲۵%), and P۲ (۵۰%). Cookie texture was measured using a texture analyzer, and the data were analyzed with a one-way ANOVA followed by Duncan’s Multiple Range Test (DMRT) to identify significant differences among treatments. The results indicated that substituting wheat flour with rice bran and red ginger significantly influenced hardness, cohesiveness, crispiness, and crunchiness of the cookies (p < ۰.۰۵), while adhesiveness and fracturability were not significantly affected (p > ۰.۰۵). Overall, this study highlights the potential for developing functional cookie products utilizing locally sourced ingredients to support healthier dietary options.

کلیدواژه ها:

Cookies ، red ginger ، Rice bran ، texture ، Wheat flour