Formulation, Standardization and Quality - An Analysis of Fibre Bites
Authors
-
Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu ,IN
P. Indumathy -
Department of Foods and Nutrition, Vellalar College for Women, Erode – 638012, Tamil Nadu ,INP. Dharani Sri
DOI:
https://doi.org/10.15613/fijrfn/2023/v10i1/220472Keywords:
Cereal Bars, Dietary Fiber, Physicochemical Properties of Rice Bran, Sensory EvaluationAbstract
Rice bran is one of the important by-products of the rice milling process that contains various bioactive compounds1. Rice bran ingredients have been widely used to increase the functionality of some foods and as a functional component to enhance the properties of foods against chronic disease2. Rice bran has the highest amount of γ-oryzanol than other parts of the rice kernel and is mostly used for oil extraction or animal feed. So, these compounds can be extracted and utilized in many products with value addition3. Cereal bars have gained acceptance among consumers as they are good in terms of nutritional composition, and contribute an appreciable amount of dietary fiber4. Hence in the present study, fibre bites were formulated with rice bran in different proportions and the physic-chemical properties, nutrients, antioxidant activity and shelf life were determined. Results showed that fibre bites with 10% rice bran were highly acceptable. The dietary fibre content of fibre bites was higher. The fibre bites could be stored for a period of seven days.
References
Abdul-Hamid A, Luan YS. Functional properties of dietary fibre prepared from defatted rice bran. Food Chem. 2000; 68(1):15–9. https://doi.org/10.1016/S0308- 8146(99)00145-4
Quiros-Sauceda AE, Palafox-Carlos H, Sayago-Ayerdi SG, Ayala-Zavala JF, Bello-Perez LA, Alvarez-Parrilla E, De La Rosa LA, Gonzalez-Cordova AF, Gonzalez-Aguilar GA. Dietary fibre and phenolic compounds as functional ingredients: Interaction and possible effect after ingestion. Food Funct. 2014; 5(6):1063–72. PMid:24740575. https://doi.org/10.1039/C4FO00073K
Butsat S, Siriamornpun S. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chemistry. 2010; 119:606–13. https:// doi.org/10.1016/j.foodchem.2009.07.001
Murphy O. Non-polyol low-digestible carbohydrates: Food applications and functional benefits. British Journal of Nutrition. 2001; 85(1):47–53. PMid:11321026. https:// doi.org/10.1079/BJN2000261
Greenland DJ. The sustainability of rice farming. CAB International, Wallingford; 1997. p. 273.
Ali N. Co-occurrence of citrinin and ochratoxin A in rice in Asia and its implications for human health. J Sci Food Agric. 2018; 98:2055–9. PMid:28898415. https://doi. org/10.1002/jsfa.8667
Randall JM, Sayre RN, Schultz WG, Fong RY, Mossman AP, Tribelhorn RE, Saunder RM. Rice bran stabilization by extrusion cooking for extraction of edible oil. J Food Sci. 1985; 50:361–4,368. https://doi. org/10.1111/j.1365-2621.1985.tb13402.x
Wilson TA, Idreis HM, Taylor CM, Nicolosi RJ. Whole-fat rice bran reduces the development of early aortic atherosclerosis in hypercholesterolemic hamsters compared with wheat bran. Nutrition Research. 2002; 22:1319–32. https://doi.org/10.1016/S0271-5317(02)00438-4
Kahlon TS, Smith GE. Rice bran. A health-promoting ingredient. Cereal Foods World. 2004; 49:188–94.
Patel RM. Stabilized Rice Bran The functional food for the 21st century. Agro Food Industry Hi-Tech. 2007; 18:39–41.
Palazzolo G. Cereal bars: They’re not just for breakfast anymore. Cereal Foods World. 2003; 48(2):70–2.
Ferreira LG, Pontes DF, Rodrigues MCP. Avaliação sensorial debarras de cereais com, propriedades funcionais direcionadas a mulheres no perÃodo doclimatério, SãoPaulo. Higiene Alimentar. 2007; 21(155):33–7.
Srilakhmi B. Nutrition Science, 6th Multi Colour Edition, New Delhi: New Age International Publishers; 2018. p. 67,134, 180–2, 206.
