Customer‐Oriented Development and Characterization of Spice‐Enriched Extruded Breakfast Cereal From Rice Bran and Unripe Banana Flour
Zaki Muhammad Husyemi Rafsanjani, Slamet Budijanto, Vallerina Armetha, Azis Boing Sitanggang · 2026
Read Customer‐Oriented Development and Characterization of Spice‐Enriched Extruded Breakfast Cereal From Rice Bran and Unripe Banana Flour by Zaki Muhammad Husyemi Rafsanjani, Slamet Budijanto, Vallerina Armetha, Azis Boing Sitanggang (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13579511.txt.
Description
Zaki Rafsanjani and co-authors develop a breakfast cereal shaped by what tasters actually liked, in a 2026 paper. Their extruded cereal swaps some corn grits for rice bran and unripe banana flour, and adds a spice blend of ginger, cinnamon, and lemongrass at four levels. Tasters judged the versions dry, with cold milk, and with warm milk using several sensory methods.
The one-percent spice version won the highest overall liking across serving styles. More spice raised the healthy compound counts and strength against oxidation sharply, but taste set the limit. A combined decision analysis, weighing taste against nine lab measures, confirmed the one-percent blend as best. Its glycemic index came out low, at about 47.
Catalog record
| CREATOR | Zaki Muhammad Husyemi Rafsanjani, Slamet Budijanto, Vallerina Armetha, Azis Boing Sitanggang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 87 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |