dc.contributor | Universidade Estadual Paulista (Unesp) | |
dc.contributor | Universidade de São Paulo (USP) | |
dc.contributor | Centro Universitário Sudoeste Paulista - UNIFSP | |
dc.date.accessioned | 2019-10-06T16:15:29Z | |
dc.date.accessioned | 2022-12-19T18:45:40Z | |
dc.date.available | 2019-10-06T16:15:29Z | |
dc.date.available | 2022-12-19T18:45:40Z | |
dc.date.created | 2019-10-06T16:15:29Z | |
dc.date.issued | 2019-06-15 | |
dc.identifier | Journal of Food Measurement and Characterization, v. 13, n. 2, p. 1070-1077, 2019. | |
dc.identifier | 2193-4134 | |
dc.identifier | 2193-4126 | |
dc.identifier | http://hdl.handle.net/11449/188670 | |
dc.identifier | 10.1007/s11694-018-00022-2 | |
dc.identifier | 2-s2.0-85060734798 | |
dc.identifier | 0881287710938442 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/5369708 | |
dc.description.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. | |
dc.language | eng | |
dc.relation | Journal of Food Measurement and Characterization | |
dc.rights | Acesso aberto | |
dc.source | Scopus | |
dc.subject | Antioxidants | |
dc.subject | By-products | |
dc.subject | Dietary fiber | |
dc.subject | Phenolic compounds | |
dc.subject | Sensory analysis | |
dc.subject | Shelf life | |
dc.title | Development of a functional rice bran cookie rich in γ-oryzanol | |
dc.type | Artículos de revistas | |