Table 7. Sensory evaluation of vegan cookies added defatted rice bran extract powder (AE)
| Sensory characteristics1) | Vegan cookies |
| Control (AE0) | Defatted rice bran extract powder (AE)2) |
| AE7 (7%) | AE13 (13%) | AE20 (20%) | AE27 (27%) |
| Appearance | 4.10±1.563)c4) | 4.40±1.19bc | 5.40±1.40a | 5.47±1.25a | 5.00±1.44ab |
| Color | 3.77±1.57c | 4.43±1.14bc | 5.27±1.39a | 4.93±1.34ab | 5.17±1.18a |
| Aroma | 4.77±1.19 | 5.03±1.10 | 4.53±1.04 | 4.70±1.66 | 4.50±1.07NS5) |
| Taste | 5.13±1.46 | 5.10±1.30 | 4.70±1.32 | 5.20±1.35 | 4.53±1.36NS |
| Texture | 5.13±1.01 | 5.40±1.25 | 4.93±0.74 | 5.43±1.19 | 5.20±1.10NS |
| Overall preference | 5.23±1.22 | 5.10±1.16 | 4.90±0.96 | 5.13±1.28 | 4.83±1.12NS |
Sensory characteristics are expressed as the 7-point scale (n=30, 1=dislike extremely, 7=like extremely).
Extracted powders of defatted rice bran by auto-clave and enzymatic hydrolysis (AE).
Values are mean±SD (n=3).
a-cMeans with different letters within the same row are significantly different by Duncan’s multiple range test (p<0.05).
NS, not significant.