Background: Due to the increasing number of celiac patients, has increased demand for gluten-free products. Rice cookies is a type of Japanese snack food. rice flour is used in making cookies because of sticky property of rice flour amylopectin.The aim of this study was to prepare rice cookies with nutritional and organoleptic suitable properties.Methods: In the present study, rice flour produced from rice to mixtured in two stages with different amounts of oil and sugar and After kneading, and stored for 2 hours at 5-2oC to taken various forms and was performed at 180 F˚ temperature for 50 minutes. In order to evaluate the organoleptic properties of the oil and sugar were investigated rice cookies treatments in terms of parameters such as taste, tenderness and texture and moisture content.Results: Moisture of cookies were prepared with 10% sugar, a lots less of sugar cookies prepared with 5%. flavored parameter of prepared cookies were showed a significant difference.In general cookies prepared with 10% sugar and 13.5% oil have tasted better and tenderness of the cookies compared to rice cookies with 5% sugar and 18.5% oil.Conclusions: The results of this study can be used to improve the indicators of rice cookies prepared from rice flour, especially for celiac patients.

Background: Moringa oleifera is the plant with high antioxidative, antiinflammatory and neuroprotective effects. The concentration capability is important component of cognitive function development on adolescents. This study aimed to assess M. oleifera leaf cookies for enhancing concentration capability on adolescents. Methods: A randomized controlled trial was conducted in 53 adolescents aged 13-15 years assigned into 3 groups receiving M. oleifera cookies at dose of 5 g, 10 g and the control group. The administration was during 14 days. Concentration ability was measured by Kraeplin test performed by ULAPSI Sebelas Maret University, physical activity was measured by physical activity questionnaire, anxiety by Hamilton anxiety rating scale (HARS), and food intake by food recall 24-hours. Results: The concentration ability slightly decreased among the control group (P=0. 65). The concentration ability among both M. oleifera groups receiving doses of 5 and 10 g increased after 14 days treatment (P=0. 001). There was no difference score of concentration ability between M. oleifera cookies at dose of 5 g and 10 g and control in 7th day (P=0. 92) and 14th day (P=0. 23). Only cookies consumption and age showed association with concentration ability, while BMI, physical activity, and food intake did not reveal any correlation. Conclusion: The administration of M. oleifera cookies at doses of 5 and 10 g during 14 days can improve the concentration ability of male adolescents aged 13-15 years.