Industria Riograndense de Óleos Vegetais - IRGOVEL, Av. Presidente João Goulart, P.O BOX: 96040-000, 7351, Pelotas, RS, Brazil.
Universidade Federal do Rio Grande - Escola de Química e de Alimentos, Av. Italia, Campus Carreiros, P.O BOX: 96203-900, Rio Grande, RS, Brazil.
Plant Foods Hum Nutr. 2021 Mar;76(1):46-52. doi: 10.1007/s11130-020-00872-6. Epub 2021 Jan 6.
Cakes are the most popular bakery items around the world because they are easy to consume and affordable. Their baking characteristics and consumers' healthy habits have driven the adoption of new ingredients and technologies to improve their functionality. This study aimed to develop cakes in which wheat flour was replaced by different amounts of defatted rice bran and to evaluate their physicochemical composition, nutritional and technological properties, and sensory profile. The use of defatted rice bran in cakes promoted an increase in fiber content, phenolic compounds and antioxidant capacity, besides decreasing their energy value. The formulation with 30% defatted rice bran exhibited high acceptance and 35% of the judges declared that they would consume the product at least once a week, if it could be found on the market. Results showed that defatted rice bran is a potential raw material that could be used in bakery products, as a cheap way to improve their nutritional quality without affecting consumer acceptability.
蛋糕是全球最受欢迎的烘焙食品，因为它们易于食用且价格实惠。其烘焙特性和消费者的健康饮食习惯促使人们采用新的成分和技术来改善其功能性。本研究旨在开发用不同量脱脂米糠替代小麦粉的蛋糕，并评估其理化组成、营养和技术特性以及感官特征。在蛋糕中使用脱脂米糠可提高膳食纤维、酚类化合物和抗氧化能力，同时降低其能量值。含有 30%脱脂米糠的配方具有较高的可接受性，有 35%的评委表示，如果市场上有这种产品，他们每周至少会食用一次。结果表明，脱脂米糠是一种有潜力的原料，可用于烘焙产品，是一种在不影响消费者接受度的情况下提高其营养价值的廉价方法。
