文章基本信息

标题：Soybean-Enriched Snacks Based on African Rice
本地全文：下载
作者：Mauro Marengo ; Hannah F. Akoto ; Miriam Zanoletti 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2016
卷号：5
期号：2
页码：38-48
DOI：10.3390/foods5020038
出版社：MDPI Publishing
摘要：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.
关键词：e-nose; e-tongue; extrudates; rice; soybean enriched snacks e-nose ; e-tongue ; extrudates ; rice ; soybean enriched snacks