Data di Pubblicazione:
2016
Citazione:
Soybean-enriched snacks based on African rice / M. Marengo, H.F. Akoto, M. Zanoletti, A. Carpen, S. Buratti, S. Benedetti, A. Barbiroli, P.N.T. Johnson, E.O. Sakyi-Dawson, F.K. Saalia, F. Bonomi, M.A. Pagani, J. Manful, S. Iametti. - In: FOODS. - ISSN 2304-8158. - 5:2(2016), pp. 38.1-38.11.
Abstract:
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.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
e-nose; e-tongue; extrudates; rice; soybean enriched snacks
Elenco autori:
M. Marengo, H.F. Akoto, M. Zanoletti, A. Carpen, S. Buratti, S. Benedetti, A. Barbiroli, P.N.T. Johnson, E.O. Sakyi-Dawson, F.K. Saalia, F. Bonomi, M.A. Pagani, J. Manful, S. Iametti
Link alla scheda completa:
Link al Full Text: