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

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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.

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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.

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Authors and Affiliations

  1. Department of Education, Institute of Bioscience, São Paulo State University - UNESP, Botucatu, São Paulo, 18.618-000, Brazil

    Carla Beatriz de Souza & Luiza Cristina Godim Domingues Dias

  2. Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University - UNESP, Botucatu, São Paulo, 18.618-000, Brazil

    Giuseppina Pace Pereira Lima, Cristine Vanz Borges, Gustavo Rocha Castro & Igor Otavio Minatel

  3. Department of Agri-food Industry, Food and Nutrition, University of São Paulo - USP, Piracicaba, São Paulo, 13418-900, Brazil

    Marta Helena Fillet Spoto

  4. Department of Pathology, Faculty of Medicine, São Paulo State University - UNESP, Botucatu, São Paulo, 18.618-000, Brazil

    Camila Renata Corrêa

  5. Department of Biological Science, Centro Universitário Sudoeste Paulista - UNIFSP, Avaré, São Paulo, 18707-150, Brazil

    Igor Otavio Minatel

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  1. Carla Beatriz de Souza
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  2. Giuseppina Pace Pereira Lima
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  3. Cristine Vanz Borges
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  8. Igor Otavio Minatel
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Correspondence to Igor Otavio Minatel.

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de Souza, C.B., Lima, G.P.P., Borges, C.V. et al. Development of a functional rice bran cookie rich in γ-oryzanol. Food Measure 13, 1070–1077 (2019). https://doi.org/10.1007/s11694-018-00022-2

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  • DOI: https://doi.org/10.1007/s11694-018-00022-2

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