Work

Effect of roasted rice bran on the quality characteristics of biscuits developed with cassava starch

Year: 2025

Type: article

Abstract: This study aimed to evaluate the effect of roasted rice bran on the quality of cassava starch biscuits. The rice bran was submitted to heat treatment at 102.5 ± 2.5°C, with a roasting time that varied between 3 and 7 min. The optimal time for roasting was 5 min, with the bran having the characteristics of moisture (wet basis): 1.52% ± 0.20%, acidity: 0.24% ± 0.01% and lipids: 20.39% ± 0.18%. Four biscuit formulations were produced with 5, 10, 15, and 20% of roasted rice bran and a standard formulation (100% wheat flour). The nutritional value and sensory analysis of the biscuits were analyzed. The shelf life was tested for 60 days, at 30 ± 2°C, spaced 20 days apart for each measurement. The biscuit with rice bran roasted up to 15% proved to be acceptable from a nutritional value (ash: 2.54% ± 0.09%, proteins: 9.28% ± 0.19%, lipids: 20.78% ± 0.15%, fibers: 2.94% ± 0.03% and caloric value: 468.183 ± 0.57 kcal), water activity: 0.357% ± 0.028% and obtained an acceptance rate above 80%. The new biscuits produced were within acceptable quality standards for human consumption and it was concluded that roasted rice bran can be used as an ingredient in the production of biscuits with high nutritional and sensory quality.

Source: Food Science and Technology

DOI: 10.5327/fst.00380

Authors: Hermenegildo Vaz Moisés LANGA, Maria EDUARDO, Karina Sultane MOTANI, José da Cruz FRANCISCO, Renata Adriana LABANCA

Institutions: Eduardo Mondlane University, Universidade Federal de Minas Gerais

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $750