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This study developed a consumer\u2010oriented, spice\u2010enriched extruded breakfast cereal formulated by partially substituting corn grits with rice bran and unripe banana flour, with product optimization guided primarily by sensory evaluation. Four formulations containing 0%\u20133% of a spice blend (ginger, cinnamon, and lemongrass) were produced using extrusion cooking and evaluated under three serving conditions (without milk, with cold milk, and with warm milk). Product development followed a three\u2010step approach. First, sensory differences among formulations were assessed using Check\u2010All\u2010That\u2010Apply (CATA), Rate\u2010All\u2010That\u2010Apply (RATA), and hedonic rating tests, revealing significant variations in aroma, taste, and aftertaste attributes. Across serving conditions, the formulation containing 1% spice achieved the highest overall liking (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.001 without milk;\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05 with warm milk). Functional characterization showed that increasing spice levels significantly enhanced total phenolic content (17.53\u201329.16\u00a0mg GAE\/g), total flavonoid content (9.51\u201326.96\u00a0mg QE\/g), and antioxidant activity (6.08\u2013103.36\u00a0mg TE\/g ABTS; 4.25\u201330.74\u00a0mg TE\/g DPPH) (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.001). Second, the optimal formulation was identified using Bayesian multi\u2010criteria decision analysis integrating sensory acceptance with nine physicochemical parameters, confirming the 1% spice blend (SB) as optimal. Third, the selected formulation was further characterized for glycemic response. The glycemic index of the optimized product was 47\u00a0\u00b1\u00a08, categorizing it as a low\u2010glycemic food. These findings demonstrate that modest spice incorporation can maintain consumer preference while improving functional properties, supporting the development of healthier extruded cereal products.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study provides a practical framework for developing spice\u2010enriched extruded breakfast cereal (SEBC) using rice bran and unripe banana flour while maintaining consumer acceptance. The consumer\u2010oriented product development approach enables food manufacturers to optimize spice levels to achieve a desirable balance between flavor, texture, and functional properties without compromising consumer acceptance. The study further demonstrates the feasibility of converting underutilized agricultural by\u2010products (i.e., rice bran and unripe banana flour) into commercially viable, functional cereal products with improved nutritional attributes.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71475","type":"journal-article","created":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T09:15:12Z","timestamp":1789550112000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Customer\u2010Oriented Development and Characterization of Spice\u2010Enriched Extruded Breakfast Cereal From Rice Bran and Unripe Banana Flour"],"prefix":"10.1111","volume":"91","author":[{"given":"Zaki Muhammad Husyemi","family":"Rafsanjani","sequence":"first","affiliation":[{"name":"Division of Food Science and Technology, Faculty of Engineering and Technology, IPB Dramaga Campus IPB University  Bogor 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