The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused darkening of the bars. The contents of lipid and total dietary fiber were higher in the formulation with the highest rice bran content, which was therefore classified as functional food. The formulation containing 0.34; 0.32; and 0.34 roasted rice bran, rice flakes, and corn flakes, respectively, seemed to be the best outcome. Cereal bars with roasted rice bran levels between 10 and 20% were accepted by consumers.
Oryza sativa L.; microwave; by-product; product development; dietary fiber
