Formulation Optimization of No Added Sugar Cookies Supplemented with Rice Bran Powder and Elderberry Powder

Area of Science:

• Food Science and Technology
• Nutritional Science
• By-product Valorization

Background:

• Growing consumer demand for healthier bakery options, specifically no added sugar products.
• Need for functional ingredients in baked goods to enhance nutritional profiles.
• Potential of rice processing by-products like rice bran for value addition.

Purpose of the Study:

• To develop and optimize a formulation for no added sugar cookies using rice bran powder, elderberry powder, and natural sweeteners.
• To evaluate the sensory qualities and nutritional composition of the optimized cookies.
• To explore the industrial applicability of rice bran in functional food products.

Main Methods:

• Utilized single-factor experiments and response surface methodology (Box-Behnken design) for formulation optimization.
• Analyzed sensory attributes, including color, texture, and aroma.
• Quantified nutritional content (protein, fiber, carbohydrates, sodium) and bioactive components (polyphenols, flavonoids, anthocyanins).

Main Results:

• A highly significant quadratic model (R² = 0.9870) guided the formulation optimization.
• Rice bran powder significantly impacted sensory quality, followed by mogrosides and elderberry powder.
• Optimized cookies exhibited desirable sensory characteristics and superior nutritional profile compared to commercial products, with high levels of bioactive compounds.

Conclusions:

• The study successfully formulated and optimized no added sugar functional cookies with enhanced nutritional and bioactive properties.
• The findings provide a scientific basis for the industrial production of functional cookies and highlight rice bran's potential.
• This research expands the application of rice bran as a value-added ingredient in the food industry.