Soybean-Enriched Snacks Based on African Rice
2016
Mauro Marengo | Hannah Akoto | Miriam Zanoletti | Aristodemo Carpen | Simona Buratti | Simona Benedetti | Alberto Barbiroli | Paa-Nii Johnson | Esther Sakyi-Dawson | Firibu Saalia | Francesco Bonomi | Maria Pagani | John Manful | Stefania Iametti
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.
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