ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2021
Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 27 citations in OpenAlex.
- Low fat cake formulation and characterization using wheat germ, rice bran, and pumpkin seeds as a fat replacers.NPJ science of food · 2026Article
- Rice bran as a potent ingredient: unveiling its potential for value-added applications.Food science and biotechnology · 2025Review
- Effects of Defatted Rice Bran-Fortified Bread on the Gut Microbiota Composition of Healthy Adults With Low Dietary Fiber Intake: Protocol for a Crossover Randomized Controlled Trial.JMIR research protocols · 2024Article
- Rice Bran: From Waste to Nutritious Food Ingredients.Nutrients · 2023Review
- The potential use of Indian rice flour or husk in fortification of pan bread: assessing bread's quality using sensory, physicochemical, and chemometric methods.Frontiers in nutrition · 2023Article
- Physicochemical properties of rice bran blended oil in deep frying by principal component analysis.Journal of food science and technology · 2022Article
- Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products.Molecules (Basel, Switzerland) · 2021Review
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
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