Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes

Mendes, Gabriela da Rocha Lemos; Rodrigues, Priscila Souto; Salas-Mellado, Myriam de las Mercedes; Burkert, Janaína Fernandes de Medeiros; Badiale‐Furlong, Eliana

doi:10.1007/s11130-020-00872-6

Cited by 21 publications

(8 citation statements)

References 26 publications

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“…Our results are in line with the findings of De Delahaye et al ( 69 ) who studied the effects of adding rice bran flour containing higher dietary fiber content to pizza dough recipes on the moisture, fiber, and ash contents and the overall acceptability of the final products. The higher elemental levels are correlated with the higher ash contents as reported by Melini et al ( 44 ) and da Rocha Lemos Mendes et al ( 70 ).…”

Section: Resultssupporting

confidence: 67%

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

Elkatry,

El-Beltagi,

Ahmed

et al. 2023

Front. Nutr.

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Hassawi rice is an Indica variety cultivated in Saudi Arabia with a higher nutritional value than the commercial Basmati rice varieties. The present study has investigated the feasibility of combining Hassawi rice flour (HRF) or husk (HRHF), an abundant byproduct, with wheat flour to produce nutritious economical pan bread. To achieve this aim, the physicochemical properties of HRF and HRHF were assessed using techniques such as UPLC-tandem MS, ICP-OES, and colorimeter. The proximate composition (moisture, crude fiber, and ash) and mineral contents of HRHF are significantly (p < 0.05) higher than HRF. On the other hand, the compounds p-coumaric acid, vanillic acid, γ- and δ-tocotrienols, and γ-oryzanol were unique to HRF. We further determined the changes in sensory, technological, and physicochemical properties of wheat flour bread substituted with 5%, 10%, and 15% of HRF or HRHF. The rheological tests showed that the addition of HRF and HRHF increased dough development and stability time. Further, substituting wheat flour for HRF and HRHF at levels higher than 10% affected sensory attributes, such as color, taste, odor, flavor, and appearance. These changes, however, were not always at a significant level. The causes of the differences in properties between control and fortified bread samples were investigated by chemometric methods. Samples of bread +HRF at 5 and 10% had comparable overall profiles to the control. On the other hand, bread +HRHF samples proved to retain higher concentrations of bioactive molecules compared to the control bread. Our findings shed light on the possible use of rice husk fibers in baking goods, notably pan bread. Furthermore, by integrating rice husk fibers into baked goods, we may boost their health benefits while also contributing to the long-term use of agricultural waste.

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Section: Resultssupporting

confidence: 67%

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

Elkatry,

El-Beltagi,

Ahmed

et al. 2023

Front. Nutr.

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“…The preferments were characterized for energy, fats, saturated fatty acids, carbohydrates, sugars, dietary fiber, proteins, and salt according to the Reg UE 1169/2011 25/10/2011 GU CE L304 22/11/2011. In particular, the energy content was evaluated according to da Rocha et al [26]. The fat content was measured by a Soxhlet extraction method according to AOAC official methods 920.39 [27], and saturated fatty acids were analyzed according to dos Santos Oliveira et al [28].…”

Section: Nutritional Profilementioning

confidence: 99%

Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products

et al. 2022

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The use of milling by-products as ingredients in food formulations has increased gradually over the past years, due to their well-recognized health properties. Fermentation performed with selected microbial strains or microbial consortia is the most promising way to reduce antinutritional factors of cereals and bran, while increasing their nutritional and functional properties. This work, developed within the BBI project INGREEN, was aimed to study the functional, nutritional and technological features of a pre-fermented ingredient obtained from the fermentation of a mixture of rye bran and wheat germ by a selected microbial consortium composed of yeasts (Kazachstania unispora and Kazachstania servazii) and lactic acid bacteria (Latilactobacillus curvatus) using as reference the unfermented mixture and the same mixture fermented by a baker’s yeast. The selected microbial consortium improved the complexity of the volatile molecules such as acids, alcohols and esters. A better retention of color parameters was maintained compared to the product fermented by a baker’s yeast. In addition, the fermentation by the selected consortium showed a significant increase in short chain fatty acids (more than 5-fold), antioxidant activity (22–24%), total phenol content (53–71%), bioactive peptides (39–52%), a reduction of 20–28% in phytic acid content and an increase in prebiotic activity not only compared to the unfermented product but also compared to the preferment obtained with a baker’s yeast. Overall, the fermentation by the selected microbial consortium can be considered a valuable way to valorize milling by-products and promote their exploitation as food ingredients.

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“…Being rich in several interesting substances, rice bran and defatted rice bran have been proposed to improve the nutritional and functional quality of cakes [13], pasta [14], fresh noodles [15], brown rice noodles [16], wheat bread [17], and gluten-free bread [18]. A diet rich in wholegrain cereals is considered a healthier option than one where refined cereals are consumed, and rice is no exception [20].…”

Section: Nutritional Values Of White and Wholegrain Ricementioning

confidence: 99%

Value of Wholegrain Rice in a Healthy Human Nutrition

Carcea

2021

Agriculture

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Rice is one of the most widely consumed cereals in the world. The husks of harvested, unprocessed rice are not digested by humans and need to be removed to obtain edible grains, whereas the bran can be partially (brown rice) or totally removed (white rice). Brown rice is a wholegrain cereal and, as such, is known to have beneficial effects on human health. Recent epidemiological studies have shown that the consumption of whole grains can reduce the risk of metabolic disorders, cardiovascular diseases, and some types of cancer. However, white rice is preferred for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, shelf-life, and lack of awareness about its benefits and availability. In this review, the latest scientific reports regarding the nutritional composition of brown rice and the evolution of the technology for its production will be briefly reviewed together with research on nutritional implications of brown rice consumption also in relation to cancer development in humans. A specific chapter is devoted to pigmented rice which, thanks to its composition, has attracted the growing interest of consumers worldwide. The need for further studies to help promote the consumption of wholegrain rice are also discussed.

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Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes

Cited by 21 publications

References 26 publications

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread’s quality using sensory, physicochemical, and chemometric methods

Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products

Value of Wholegrain Rice in a Healthy Human Nutrition

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