ScholarWorks@경상국립대학교

초록

This study aimed to examine the physicochemical and chemosensory properties and neurophysiological intake response of rice bran cookies. In physicochemical and chemosensory properties, various concentrations of RB (0 %, 2 %, 4 %, 6 %, and 8 %) prepared with sugar substitutes. γ-Oryzanol, antioxidant activity, taste patterns, and volatile compounds were evaluated. Based on these parameters, the optimal intake concentration was identified as the 8 % rice bran cookie with the sugar substitute. For the neurophysiological assement, mental status was evaluated using an electroencephalogram (EEG) and standardized low-resolution electromagnetic tomography (s-LORETA). EEG analysis included nine wave types, among which theta, alpha, and slow-alpha waves increased in most brain regions following the consumption of the 8 % RB cookie. s-LORETA results showed activation of the superior temporal gyrus in the alpha band after intake, which may be associated with a state of relaxation. This study provides fundamental data supporting the potential utilization of RB in functional food development. © 2025

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