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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.