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Foods 2016, 5(2), 38;

Soybean-Enriched Snacks Based on African Rice

Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy
Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana
Council for Scientific and Industrial Research (CSIR)—Head Office, Accra P.O. Box M32, Ghana
Africa Rice Center, Cotonou 01 B.P. 2031, Benin
Author to whom correspondence should be addressed.
Academic Editor: Manuela Mariotti
Received: 13 April 2016 / Revised: 16 May 2016 / Accepted: 18 May 2016 / Published: 20 May 2016
(This article belongs to the Special Issue Gluten-Free Foods)
Full-Text   |   PDF [1764 KB, uploaded 20 May 2016]   |  


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. View Full-Text
Keywords: e-nose; e-tongue; extrudates; rice; soybean enriched snacks e-nose; e-tongue; extrudates; rice; soybean enriched snacks

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Marengo, M.; Akoto, H.F.; Zanoletti, M.; Carpen, A.; Buratti, S.; Benedetti, S.; Barbiroli, A.; Johnson, P.-N.T.; Sakyi-Dawson, E.O.; Saalia, F.K.; Bonomi, F.; Pagani, M.A.; Manful, J.; Iametti, S. Soybean-Enriched Snacks Based on African Rice. Foods 2016, 5, 38.

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