Rice bran--soy blends as protein supplements in cookies

Summary The effect of incorporating one of three stabilized full‐fat rice brans in combination with each of four soy ingredients in a sugar‐snap cookie was investigated. The four soy ingredients in a sugar‐snap cookie were two soyflours (full‐fat and defatted), a soy concentrate and a soy isolate. Rice bran and soy were added in place of wheat flour to increase protein content from 6% to a minimum of 9%, and the cookies were compared with each other and with a 100% wheat flour cookie. Quality characteristics evaluated included protein, spread, physical texture and colour, and sensory preference by ranking for colour, crispness and flavour. In general, the rice bran‐soy cookies had less spread (even with added shortening, water and emulsifier), were less crisp and more chewy, and were somewhat darker in colour than the 100% wheat flour cookie. The soy isolate, USDA and Protex 20‐S cookies were as acceptable in colour, crispness and flavour as the control.