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.

中文翻译：

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脱脂米糠作为改善蛋糕营养和功能品质的潜在原料

蛋糕是世界上最受欢迎的烘焙食品，因为它们易于食用且价格实惠。它们的烘焙特性和消费者的健康习惯促使人们采用新的成分和技术来改善其功能。本研究旨在开发用不同量脱脂米糠代替小麦粉的蛋糕，并评估其理化成分、营养和技术特性以及感官特征。在蛋糕中使用脱脂米糠促进了纤维含量、酚类化合物和抗氧化能力的增加，同时降低了它们的能量值。含有 30% 脱脂米糠的配方表现出很高的接受度，35% 的评委​​表示，如果能在市场上找到该产品，他们将每周至少食用一次。