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The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread
Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process a...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656163/ https://www.ncbi.nlm.nih.gov/pubmed/36359940 http://dx.doi.org/10.3390/foods11213328 |
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author | Espinales, Cindy Cuesta, Adriana Tapia, Javier Palacios-Ponce, Sócrates Peñas, Elena Martínez-Villaluenga, Cristina Espinoza, Alexander Cáceres, Patricio J. |
author_facet | Espinales, Cindy Cuesta, Adriana Tapia, Javier Palacios-Ponce, Sócrates Peñas, Elena Martínez-Villaluenga, Cristina Espinoza, Alexander Cáceres, Patricio J. |
author_sort | Espinales, Cindy |
collection | PubMed |
description | Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process after milling to prevent it from becoming rancid and promote its commercial consumption. The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flour at levels of 10, 15, 20 and 25% on the proximate composition, dietary fiber, dough rheology, antioxidant properties, content of bioactive compounds, and sensory attributes of white wheat-based bread. Results indicated that the incorporation of SRB increased the bread’s insoluble dietary fiber, phytic acid, total polyphenol content, γ-oryzanol, γ-aminobutyric acid, and antioxidant properties, while decreased its water absorption capacity, elasticity, volume, β-glucans, and soluble dietary fiber content. Moreover, substituting wheat flour for SRB at levels higher than 15% affected sensory attributes, such as color, odor, flavor, and softness. This study highlights the potential application of SRB flour in bread-making to increase nutritional, and functional properties of white wheat bread. |
format | Online Article Text |
id | pubmed-9656163 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-96561632022-11-15 The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread Espinales, Cindy Cuesta, Adriana Tapia, Javier Palacios-Ponce, Sócrates Peñas, Elena Martínez-Villaluenga, Cristina Espinoza, Alexander Cáceres, Patricio J. Foods Article Rice bran (RB) is a valuable byproduct derived from rice milling that represents an excellent opportunity for dietary inclusion. Bioactive components with antioxidant potential have been reported in RB, gaining the considerable attention of researchers. However, RB requires a stabilization process after milling to prevent it from becoming rancid and promote its commercial consumption. The aim of this study was to evaluate the effects of substituting stabilized rice bran (SRB) for wheat flour at levels of 10, 15, 20 and 25% on the proximate composition, dietary fiber, dough rheology, antioxidant properties, content of bioactive compounds, and sensory attributes of white wheat-based bread. Results indicated that the incorporation of SRB increased the bread’s insoluble dietary fiber, phytic acid, total polyphenol content, γ-oryzanol, γ-aminobutyric acid, and antioxidant properties, while decreased its water absorption capacity, elasticity, volume, β-glucans, and soluble dietary fiber content. Moreover, substituting wheat flour for SRB at levels higher than 15% affected sensory attributes, such as color, odor, flavor, and softness. This study highlights the potential application of SRB flour in bread-making to increase nutritional, and functional properties of white wheat bread. MDPI 2022-10-23 /pmc/articles/PMC9656163/ /pubmed/36359940 http://dx.doi.org/10.3390/foods11213328 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Espinales, Cindy Cuesta, Adriana Tapia, Javier Palacios-Ponce, Sócrates Peñas, Elena Martínez-Villaluenga, Cristina Espinoza, Alexander Cáceres, Patricio J. The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread |
title | The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread |
title_full | The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread |
title_fullStr | The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread |
title_full_unstemmed | The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread |
title_short | The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread |
title_sort | effect of stabilized rice bran addition on physicochemical, sensory, and techno-functional properties of bread |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9656163/ https://www.ncbi.nlm.nih.gov/pubmed/36359940 http://dx.doi.org/10.3390/foods11213328 |
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