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Soybean-Enriched Snacks Based on African Rice

2016; Multidisciplinary Digital Publishing Institute; Volume: 5; Issue: 2 Linguagem: Inglês

10.3390/foods5020038

2304-8158

Mauro Marengo, Hannah Akoto, M. Zanoletti, Aristodemo Carpen, Simona Buratti, S. Benedetti, Alberto Barbiroli, Paa‐Nii T. Johnson, Esther Sakyi‐Dawson, Firibu Kwesi Saalia, Francesco Bonomi, Maria Ambrogina Pagani, John Manful, Stefania Iametti,

Sensory Analysis and Statistical Methods

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.