• Gebi Karbak
• Birinchi Bora

Rice (Oryza sativa) is a cereal accepted worldwide. About 60% of total calories taken by the population come from cereal. Rice is nutritious as it contains protein, carbohydrates, crude fibre, fats, ash mineral viz Ca, P, Fe, Na, K and vitamin such as thiamine, riboflavin, niacin, tocopherols. Red rice is those which has red layer on the bran. The color red is due to the deposition of anthocyanin in different layers of seed coat, pericarp and aleurone. Cookies are popular amongst all the age group of people because of its affordable price, shelf stable, convenience and nutritive value. Red rice can improve the nutritional value of cookies. It has certain health benefits such as healing anemia, stimulation of blood circulation, treating diabetes, helps in boosting kidney function and prevents diseases such as Alzheimer’s disease and cancer. Sensory score of cookies increased significantly with increase in level of rice flour. Out of 10 formulations, mean color score was highest in Sample 10 i.e. 8.03. In case of appearance Sample 10 got the highest score i.e. 8.33 whereas Sample 7 had lowest score 6.7. The score of taste was high in Sample 10 i.e. 8.06 and lowest in Sample 7 with the score 6.96. Sample 9 had the highest score for the texture with the maximum score of 7.83 and lowest in Sample 1 with 6.93. In case of flavor, Sample 8 got the highest score i.e. 8.33 whereas Sample 5 got the lowest i.e. 6.8 and Sample 10 got the highest overall acceptability and Sample 9 got the lowest score i.e. 6.8. Sensory score of cookies increased significantly with increased with increase in level of rice flour. There was slight variation observed among the scores during the storage period up to 15 days in terms of color, appearance, taste, texture and flavor. Except for the texture, other attributes remained same from the time of baking.

Cookies, Health Benefits, Nutrients, Red rice, Sensory Attributes, Sensory Evaluation.

"DEVELOPMENT AND QUALITY CHARACTERISTICS OF COOKIES INCORPORATED WITH RED RICE (ORYZA SATIVA) OF ARUNACHAL PRADESH", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 8, page no.201-214, August-2020, Available :http://www.jetir.org/papers/JETIR2008331.pdf

"DEVELOPMENT AND QUALITY CHARACTERISTICS OF COOKIES INCORPORATED WITH RED RICE (ORYZA SATIVA) OF ARUNACHAL PRADESH", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 8, page no. pp201-214, August-2020, Available at : http://www.jetir.org/papers/JETIR2008331.pdf