Development of gluten-free cookies with rice bran and nutritional assessment for the incorporation of warning labels

Abstract

Gluten-free crackers with rice bran were developed in sweet and savory versions, both vegan and ovo-vegetarian, aiming to improve nutritional quality and analyze the presence of warning labels. Four formulations were prepared, with stabilized rice bran combined with rice flour, eggs, or ground flaxseed. Sensory evaluation was conducted with 73 panelists, who assessed color, flavor, texture, overall acceptability, perceived healthiness, and purchase preference. Sweet crackers with egg were the most accepted. Theoretical chemical composition was estimated using official food composition tables, and warning labels were analyzed with ANMAT’s calculator. The formulations presented warning labels for excess calories and total fat, except one. The products provided dietary fiber above 2.5 g per serving, low sodium content, and minimal added sugars. Results highlight that assessing products solely by warning labels may lead to misinterpretations, and that rice bran is a viable ingredient for gluten-free foods, with potential to contribute to the circular economy and the development of functional foods from rice industry by-products.