Title: Development of a novel digestive cookies' recipe valorising rice by-products serving circular bioeconomy

Authors: Ageliki Mygdalia; Sopio Ghoghoberidze; Themistoklis Sfetsas; Georgia Dimitropoulou; Sophia Zioupou; Tasos Mitsopoulos; Michalis Ioannou; Paschalis Lithoxopoulos; Dimitris Katsantonis

Addresses: Hellenic Agricultural Organization – 'DEMETER', Institute of Plant Breeding and Genetic Resources, Elliniks Georgikis Sholis Av., Thermi-Thessaloniki, 57001, Greece ' Hellenic Agricultural Organization – 'DEMETER', Institute of Plant Breeding and Genetic Resources, Elliniks Georgikis Sholis Av., Thermi-Thessaloniki, 57001, Greece ' Q-Lab, K. Karamanli 122, Delta, 57008, Greece ' Q-Lab, K. Karamanli 122, Delta, 57008, Greece ' ERGOPLANNING, Karatasou 7, 54626, Thessaloniki, Greece ' ERGOPLANNING, Karatasou 7, 54626, Thessaloniki, Greece ' Ioannou Confectiοnery Factory, Sindos Industrial Area, Α7-Block 18-Building 24, 57400, Thessaloniki, Greece ' Ioannou Confectiοnery Factory, Sindos Industrial Area, Α7-Block 18-Building 24, 57400, Thessaloniki, Greece ' Hellenic Agricultural Organization – 'DEMETER', Institute of Plant Breeding and Genetic Resources, Elliniks Georgikis Sholis Av., Thermi-Thessaloniki, 57001, Greece

Abstract: Rice production generates several by-product streams with limited valorisation in human consumption. Among them, rice bran is the most promising to serve circular bioeconomy. The current study presents the development of a novel digestive cookies (DC) recipe fortified with rice bran (RB), rice bran oil (RBO) and emmer flour. Fifteen formulations of DC were prepared and four of them were analysed for their antioxidant capacity and nutraceutical status. Results indicated that RB and RBO incorporation elevated total phenolics, ABTS and total flavonoids. Moreover, it decreased saturated and increased polyunsaturated, monosaturated fatty acids and dietary fibres, changes in energy profile. Furthermore, sensory evaluation showed a slight increased preference of the DC concerning aroma, texture, and crunchiness attributes concerns. Thus, a novel recipe of heathy functional RBDC can be produced. However, rice industry should consider investing in the production of stabilised RB following the regulations for a product designated for human consumption.

Keywords: by-products; rice; bran; oil; emmer; phenolics; flavonoids; ABTS; sensory panel.

DOI: 10.1504/IJSAMI.2024.135400

International Journal of Sustainable Agricultural Management and Informatics, 2024 Vol.10 No.1, pp.74 - 91

Received: 27 Mar 2023
Accepted: 08 May 2023
Published online: 08 Dec 2023 *

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