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Development of a functional rice bran cookie rich in γ-oryzanol
- de Souza, Carla Beatriz, Lima, Giuseppina Pace Pereira, Borges, Cristine Vanz, Dias, Luiza Cristina Godim Domingues, Spoto, Marta Helena Fillet, Castro, Gustavo Rocha, Corrêa, Camila Renata, Minatel, Igor Otavio
- Journal of food measurement & characterization 2019 v.13 no.2 pp. 1070-1077
- antioxidant activity, bioactive compounds, byproducts, chronic diseases, cookies, hedonic scales, lutein, metabolic diseases, milling, nutrition, oryzanol, rice, rice bran, rice flour, sensory evaluation, shelf life, storage time
- Rice bran (RB) is a rice milling by-product and an interesting source of fibers and bioactive compounds as γ-oryzanol. These food compounds are capable of prevent and/or improve metabolic disorders associated to chronic diseases. To provide a good source of bioactive compounds and a better destination for RB, the aim of this study was to develop and evaluate the antioxidant potential of functional cookies made with this by-product. Five different formulations containing 25, 50, 75 and 100% of RB were studied and, in the control formulation, RB was substituted by polished rice flour. Cookies were analyzed up to 30 days of storage, regarding the levels of fibers, γ-oryzanol and lutein. The antioxidant capacity was determined through DPPH● and FRAP assays. The shelf life was determined through microbiological analyses and the acceptance was evaluated by means of hedonic scale acceptance test and purchase intention test. There was a significant difference (p < 0.05) among the formulations regarding the fibers content, γ-oryzanol, lutein and antioxidant capacity, which values increased according to the RB content in the composition. Sensory analysis showed a higher acceptance of the formulations with RB the control cookies, with preference for the cookie containing 75% of RB. Cookies containing RB can be produced at low cost, becoming accessible to consumers, and provide an effective alternative to improve the population nutrition and the utilization of this by-product.