Application of roasted rice bran in cereal bars

Abstract

The 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.

Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol

“…It can be observed that the results are well above the most cited by several authors [Mourão et al (2009) reducing sugars, the formulations were statistically different (p ≤ 0.05) ranging from 5.17% (formulation 11) to 6.22% (formulation 5). Due to the presence of sorbitol in place of glucose syrup in these formulations the results of this study are much lower than those found by Garcia et al (1998) who obtained for reducing sugars values between 23.31 to 25.39% due to the high percentage of glucose syrup used in the formulations.…”

“…Moreover, Garcia et al (1998) found ash values between 2.61 and 3.68%, up from values found in this study.…”

“…Moreover, Mourão et al (2009) obtained values between 62.93 and 79.83% while Garcia et al (1998) obtained values between 67.37 and 72.11%. However, like other nutrients, the amount of carbohydrates is subject to composition of the ingredients of the bars.…”

“…Data concerning the lipid content in cereal bars cited in the literature are usually higher than those obtained in this work. So Garcia et al (1998) working with cereal bars containing different levels of toasted rice bran obtained lipids between 7.43 and 9.57%, while Silva et al (2009), Gutkoski et al(2007) and Guimarães & Silva (2009) obtained lipids ranging from 7.5 to 7.8%, from 4.94 to 6.57 and from 4.26 to 5.32% respectively. In turn, Dutcosky et al (2006) obtained values between 2.60 and 4.13% for banana flavored cereal bars and between 1.28 and 2.85% for cereal bars passion fruit taste, the latter values closer to that found in this study.…”

Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile

“…The presence of rice flakes made the bars more similar to commercial cereal bars, since this ingredient is commonly used for this type of product, and may have thus increased the cereal bars acceptability (Fig. A) . The positive effect of the mixture of the three components in the sensory acceptability may be related to the fact that cereal bars are formulated with a mixture of various dry ingredients (such as rice flakes, oats, dried fruit) and binders (such as glucose syrup and honey) suggesting that banana peel flour is a potential ingredient to be used in cereal bars .…”