Development of a functional rice bran cookie rich in γ-oryzanol

  • Carla Beatriz de Souza
  • Giuseppina Pace Pereira Lima
  • Cristine Vanz Borges
  • Luiza Cristina Godim Domingues Dias
  • Marta Helena Fillet Spoto
  • Gustavo Rocha Castro
  • Camila Renata Corrêa
  • Igor Otavio MinatelEmail author
Original Paper


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.


Antioxidants By-products Dietary fiber Phenolic compounds Sensory analysis Shelf life 



The authors gratefully acknowledge the Sao Paulo Research Fundation (FAPESP- grant number 2016/22665-2) and National Council for Scientific and Technological Development (CNPq, Brazil - grant number 305177/2015-0) for financial support of this work.

Compliance with Ethical Standards

Conflict of interest

The authors declare that they have no conflicts of interest.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Carla Beatriz de Souza
    • 1
  • Giuseppina Pace Pereira Lima
    • 2
  • Cristine Vanz Borges
    • 2
  • Luiza Cristina Godim Domingues Dias
    • 1
  • Marta Helena Fillet Spoto
    • 3
  • Gustavo Rocha Castro
    • 2
  • Camila Renata Corrêa
    • 4
  • Igor Otavio Minatel
    • 2
    • 5
    Email author
  1. 1.Department of Education, Institute of BioscienceSão Paulo State University - UNESPBotucatuBrazil
  2. 2.Department of Chemistry and Biochemistry, Institute of BioscienceSão Paulo State University - UNESPBotucatuBrazil
  3. 3.Department of Agri-food Industry, Food and NutritionUniversity of São Paulo - USPPiracicabaBrazil
  4. 4.Department of Pathology, Faculty of MedicineSão Paulo State University - UNESPBotucatuBrazil
  5. 5.Department of Biological ScienceCentro Universitário Sudoeste Paulista - UNIFSPAvaréBrazil

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