Replacement of Bakery Shortening with Rice Bran Oil in The Preparation of Cookies

Studies were carried out to replace bakery shortening with refined rice bran oil in the preparation of cookies. Physico-chemical properties of bakery shortening and rice bran oil were studied. Rice bran oil was found to have a higher content of essential fatty acid linoleic acid (34.98%) as compared to that of bakery shortening (5.14%) Cookies were prepared by replacing bakery shortening with rice bran oil at 0, 25, 50, 75 and 100 per cent levels. Cookies were examined for cookie making quality i.e. width, thickness and spread ratio and organoleptic quality i.e. top grain, texture, flavour and overall acceptability on a 9 point hedonic scale. Organoleptic quality of cookies prepared after replacing bakery shortening with rice bran oil at 50 per cent level varied significantly from that of control.