Soybean-Enriched Snacks Based on African Rice

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological...

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Bibliographic Details
Published in:Foods 2016-05, Vol.5 (2), p.38
Main Authors: Marengo, Mauro, Akoto, Hannah F, Zanoletti, Miriam, Carpen, Aristodemo, Buratti, Simona, Benedetti, Simona, Barbiroli, Alberto, Johnson, Paa-Nii T, Sakyi-Dawson, Esther O, Saalia, Firibu K, Bonomi, Francesco, Pagani, Maria Ambrogina, Manful, John, Iametti, Stefania
Format: Article
Language:English
Subjects:
e-nose
e-tongue
electronic nose
electronic tongue
extrudates
hardness
Oryza glaberrima
parboiling
rice
rice flour
sensory evaluation
snacks
soy flour
soy protein
soybean enriched snacks
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Summary:Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack's hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods5020038