Table 6. Quality characteristics of vegan cookies added defatted rice bran extract powder (AE)

Quality characteristics	Vegan cookies¹⁾
	Control (AE0)	Defatted rice bran extract powder (AE)²⁾
	Control (AE0)	AE7 (7%)	AE13 (13%)	AE20 (20%)	AE27 (27%)
Spread ratio (%)	3.31±0.00^3)b4)	3.56±0.00^a	3.29±0.10^b	3.16±0.02^b	2.90±0.09^c
Loss rate (%)	12.42±0.40	12.31±0.72	12.19±0.76	11.79±0.58	11.94±0.29^NS5)
Leavening rate (%)	100.00±0.00	99.25±7.77	98.18±6.20	94.93±4.79	96.15±3.65^NS
Hunter’s Color
L value	53.25±1.77^a	49.49±1.79^b	44.86±0.92^c	43.97±2.19^c	40.46±1.56^d
a value	10.78±0.33^d	11.86±0.16^c	13.72±0.25^b	13.99±0.15^ab	14.25±0.32^a
b value	33.32±0.71^a	33.20±0.45^a	30.62±0.38^b	31.09±1.54^b	28.23±1.36^c
Color index (ΔE)	-⁶⁾	3.98±1.69^c	9.31±0.81^b	10.13±2.38^b	14.06±1.79^a
Texture
Hardness (g)	1,213.47±91.56	1,499.28±276.03	1,549.88±674.88	1,442.07±272.22	1,724.33±98.52^NS
Cohesiveness (g)	0.041±0.002^ab	0.044±0.003^a	0.040±0.002^abc	0.036±0.003^c	0.038±0.003^bc
Springiness (%)	21.75±1.12^a	20.17±0.81^a	14.25±2.19^b	14.43±2.73^b	13.20±2.66^b

Vegan cookies were prepared by substituting 7%, 13%, 20%, and 27% of the wheat flour with defatted rice bran extract powder (AE) according to the formulation shown in Table 1.
Extracted powders of defatted rice bran by auto-clave followed by enzymatic hydrolysis (AE).
Values are mean±SD (n=3).
^a-dMeans with different letters in the same row are significantly different by Duncan’s multiple range test at p<0.05.
NS, not significant.
-, not available.