Advertisement

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
  • 17 Downloads

Abstract

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.

Keywords

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

Notes

Funding

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.

References

  1. 1.
    M.H. Khan, Z.A. Dar, S.A. Dar, Agric. Sci. 6, 467 (2015)Google Scholar
  2. 2.
    S. Gul, J.K. Whalen, B.W. Thomas, V. Sachdeva, H. Deng, Agric. Ecosyst. Environ. 206, 46 (2015)CrossRefGoogle Scholar
  3. 3.
    A. Rafe, A. Sadeghian, J. Cereal Sci. 74, 64 (2017)CrossRefGoogle Scholar
  4. 4.
    M.J. Lerma-García, J.M. Herrero-Martínez, E.F. Simó-Alfonso, C.R.B. Mendonça, G. Ramis-Ramos, Food Chem. 115, 389 (2009)Google Scholar
  5. 5.
    K.C. Massarolo, A.C. Ribeiro, E.B. Furlong, L.A. de Souza Soares, J. Cereal Sci. 75, 54 (2017)CrossRefGoogle Scholar
  6. 6.
    P. Goufo, H. Trindade, Food Sci. Nutr. 2, 75 (2014)CrossRefGoogle Scholar
  7. 7.
    T.-J. Lu, H.-N. Chen, H.-J. Wang, Cereal Chem. J. 88, 463 (2011)CrossRefGoogle Scholar
  8. 8.
    C. Perez-Ternero, C. Claro, J. Parrado, M.D. Herrera, M. Alvarez de Sotomayor, Nutrition 37, 22 (2017)CrossRefGoogle Scholar
  9. 9.
    G. Bhaskaragoud, S. Rajath, V.P. Mahendra, G.S. Kumar, A.G. Gopala, G.S. Krishna, Kumar, Biochem. Biophys. Res. Commun. 476, 82 (2016)CrossRefGoogle Scholar
  10. 10.
    M.J. Son, C.W. Rico, S.H. Nam, M.Y. Kang, J. Food Sci. 76, H7 (2011)CrossRefGoogle Scholar
  11. 11.
    J.-N. Ho, M.-E. Son, W.-C. Lim, S.-T. Lim, H.-Y. Cho, Plant Foods Hum. Nutr. 68, 274 (2013)CrossRefGoogle Scholar
  12. 12.
    I.O. Minatel, F.V. Francisqueti, C.R. Corrêa, G.P.P. Lima, Int. J. Mol. Sci. 17, 1107 (2016)CrossRefGoogle Scholar
  13. 13.
    R. Brauner, C. Johannes, F. Ploessl, F. Bracher, R.L. Lorenz, J. Nutr. 142, 981 (2012)CrossRefGoogle Scholar
  14. 14.
    C. Jung, D.-H. Lee, J. Ahn, H. Lee, W. Choi, Y. Jang, T.-Y. Ha, Nutrients 7, 4851 (2015)CrossRefGoogle Scholar
  15. 15.
    M.K. Sharif, M.S. Butt, F.M. Anjum, S.H. Khan, Crit. Rev. Food Sci. Nutr. 54, 807 (2014)CrossRefGoogle Scholar
  16. 16.
    S. Phongthai, S.D.’Amico, R. Schoenlechner, S. Rawdkuen, J. Cereal Sci. 72, 38 (2016)CrossRefGoogle Scholar
  17. 17.
    N.G. Asp, C.G. Johansson, H. Hallmer, M. Siljestroem, J. Agric. Food Chem. 31, 476 (1983)CrossRefGoogle Scholar
  18. 18.
    AOAC, Official methods of analysis of the Association of official analytical chemists, 18th edn. (AOAC International, Gaithersburg, MD, USA, 2005). Official method 925.10Google Scholar
  19. 19.
    D. Ryu, C. Wolf-Hall, Compend. Methods Microbiol. Exam. Foods (2015)  https://doi.org/10.2105/MBEF.0222.026
  20. 20.
    J.L. Kornacki, J.B. Gurtler, B.A. Stawick, Compend. Methods Microbiol. Exam. Foods (2015)  https://doi.org/10.2105/MBEF.0222.014
  21. 21.
    R.W. Bennett, J.M. Hait, S.M. Tallent, Compend. Methods Microbiol. Exam. Foods (2015)  https://doi.org/10.2105/MBEF.0222.044
  22. 22.
    N.A. Cox, J.G. Frye, W. McMahon, C.R. Jackson, J. Richardson, D.E. Cosby, G. Mead, M.P. Doyle, Compend. Methods Microbiol. Exam. Foods (2015)  https://doi.org/10.2105/MBEF.0222.041
  23. 23.
    I.O. Minatel, S. Han, G. Aldini, M. Colzani, N.R. Matthan, C.R. Correa, D. Fecchio, K.-J. Yeum, J. Med. Food 17, 1134 (2014)CrossRefGoogle Scholar
  24. 24.
    W. Brand-Williams, M.E. Cuvelier, C. Berset, LWT - Food Sci. Technol. 28, 25 (1995)CrossRefGoogle Scholar
  25. 25.
    I.F.F. Benzie, J.J. Strain, Anal. Biochem. 239, 70 (1996)CrossRefGoogle Scholar
  26. 26.
    Instituto Adolfo Lutz, in Inst. Adolfo Lutz, O. Zenebon, N.S. Pascuet, P. Tiglea (eds.), 4th ed. (2008), p. 1020Google Scholar
  27. 27.
    D.F. Ferreira, Ciência e Agrotecnologia 35, 1039 (2011)CrossRefGoogle Scholar
  28. 28.
    D. Dhingra, M. Michael, H. Rajput, R.T. Patil, J. Food Sci. Technol. 49, 255 (2012)CrossRefGoogle Scholar
  29. 29.
    A. Moongngarm, N. Daomukda, S. Khumpika, APCBEE Procedia 2, 73 (2012)CrossRefGoogle Scholar
  30. 30.
    C.E. Chinma, Y. Ramakrishnan, M. Ilowefah, M. Hanis-Syazwani, K. Muhammad, Cereal Chem. J. 92, 1 (2015)CrossRefGoogle Scholar
  31. 31.
    J. Qi, W. Yokoyama, K.G. Masamba, H. Majeed, F. Zhong, Y. Li, RSC Adv. 5, 79915 (2015)CrossRefGoogle Scholar
  32. 32.
    M. Foschia, D. Peressini, A. Sensidoni, C.S. Brennan, J. Cereal Sci. 58, 216 (2013)CrossRefGoogle Scholar
  33. 33.
    J.W. Anderson, P. Baird, R.H. Davis Jr., S. Ferreri, M. Knudtson, A. Koraym, V. Waters, C.L. Williams, Nutr. Rev. 67, 188 (2009)CrossRefGoogle Scholar
  34. 34.
    WHO, World Health Organ. Diet, nutrition and the prevention of chronic diseases. World Health Organization technical report series, 916, i–viii-1-149-backcover. doi:ISBN 92 4 120916 X ISSN 0512–3054 (NLM classification: QU 145) (2003)Google Scholar
  35. 35.
    Institute of Medicine, in, in Diet. Ref. Intakes Propos. Defin. Diet. Fiber, ed. by J.J. Otten, J.P. Hellwig, L.D. Meyers (National Academies Press, Washington, D.C., 2001)Google Scholar
  36. 36.
    B. Baumgartner, B. Özkaya, I. Saka, H. Özkaya, J. Cereal Sci. 80, 24 (2018)CrossRefGoogle Scholar
  37. 37.
    L. Laguna, A. Salvador, T. Sanz, S.M. Fiszman, LWT - Food Sci. Technol. 44, 737 (2011)CrossRefGoogle Scholar
  38. 38.
    S.-M. Kim, H.-J. Chung, S.-T. Lim, J. Cereal Sci. 60, 243 (2014)CrossRefGoogle Scholar
  39. 39.
    A. Thanonkaew, S. Wongyai, E.A. Decker, D.J. McClements, J. Food Sci. Technol. 52, 6520 (2015)CrossRefGoogle Scholar
  40. 40.
    M.I. Bhanger, S. Iqbal, F. Anwar, M. Imran, M. Akhtar, M. Zia-ul-Haq, Int. J. Food Sci. Technol. 43, 779 (2008)CrossRefGoogle Scholar
  41. 41.
    A. Ktenioudaki, L. Alvarez-Jubete, E. Gallagher, Crit. Rev. Food Sci. Nutr. 55, 611 (2015)CrossRefGoogle Scholar
  42. 42.
    P.K. Prasanth Kumar, R. Sai Manohar, A.R. Indiramma, A.G. Gopala Krishna, J. Food Sci. Technol. 51, 2552 (2014)CrossRefGoogle Scholar
  43. 43.
    M. Choudhary, K. Grover, G. Kaur, Food Chem. 173, 770 (2015)CrossRefGoogle Scholar
  44. 44.
    Z. Xu, N. Hua, J.S. Godber, J. Agric. Food Chem. 49, 2077 (2001)CrossRefGoogle Scholar
  45. 45.
    C. Juliano, M. Cossu, M.C. Alamanni, L. Piu, Int. J. Pharm. 299, 146 (2005)CrossRefGoogle Scholar
  46. 46.
    A.K.S. Abud, N. Narain, Brazilian J. Food Technol. 12, 257 (2010)CrossRefGoogle Scholar

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

Personalised recommendations