Application of roasted rice bran in cereal bars

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dc.creatorMarina Costa GARCIA
dc.creatorLuciana Pereira LOBATO
dc.creatorMarta de Toledo BENASSI
dc.creatorManoel Soares SOARES JÚNIOR
dc.date2012
dc.date.accessioned2026-07-07T04:21:06Z
dc.descriptionThe objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused darkening of the bars. The contents of lipid and total dietary fiber were higher in the formulation with the highest rice bran content, which was therefore classified as functional food. The formulation containing 0.34; 0.32; and 0.34 roasted rice bran, rice flakes, and corn flakes, respectively, seemed to be the best outcome. Cereal bars with roasted rice bran levels between 10 and 20% were accepted by consumers.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940114013
dc.identifier.urihttp://hdl.handle.net/123456789/458743
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.32
dc.subjectAgrociencias
dc.titleApplication of roasted rice bran in cereal bars
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos