title: Soybean-Enriched Snacks Based on African Rice.
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.
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy. mauro.marengo@unimi.it.
authors.forename: Mauro
authors.initials: M
authors.lastname: Marengo
authors.affiliation: Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana. nobleakoto@gmail.com.
authors.forename: Hannah F
authors.initials: HF
authors.lastname: Akoto
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy. miriam.zanoletti@unimi.it.
authors.forename: Miriam
authors.initials: M
authors.lastname: Zanoletti
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy. aristodemo.carpen@unimi.it.
authors.forename: Aristodemo
authors.initials: A
authors.lastname: Carpen
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy. susanna.buratti@unimi.it.
authors.forename: Simona
authors.initials: S
authors.lastname: Buratti
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy. simona.benedetti@unimi.it.
authors.forename: Simona
authors.initials: S
authors.lastname: Benedetti
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy. alberto.barbiroli@unimi.it.
authors.forename: Alberto
authors.initials: A
authors.lastname: Barbiroli
authors.affiliation: Council for Scientific and Industrial Research (CSIR)-Head Office, Accra P.O. Box M32, Ghana. paanii.johnson@gmail.com.
authors.forename: Paa-Nii T
authors.initials: PT
authors.lastname: Johnson
authors.affiliation: Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana. esakyid@ug.edu.gh.
authors.forename: Esther O
authors.initials: EO
authors.lastname: Sakyi-Dawson
authors.affiliation: Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana. fsaalia@ug.edu.gh.
authors.forename: Firibu K
authors.initials: FK
authors.lastname: Saalia
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy. francesco.bonomi@unimi.it.
authors.forename: Francesco
authors.initials: F
authors.lastname: Bonomi
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy. ambrogina.pagani@unimi.it.
authors.forename: Maria Ambrogina
authors.initials: MA
authors.lastname: Pagani
authors.affiliation: Africa Rice Center, Cotonou 01 B.P. 2031, Benin. J.Manful@cgiar.org.
authors.forename: John
authors.initials: J
authors.lastname: Manful
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy. stefania.iametti@unimi.it.
authors.forename: Stefania
authors.initials: S
authors.lastname: Iametti
keywords: e-nose; e-tongue; extrudates; rice; soybean enriched snacks