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.
Highlights
Changes in eating patterns in West Africa are occurring at an increasing rate due to urbanization, globalization, economic, and demographic trends
Structural features of proteins in soybean-enriched rice-based extruded snacks were evaluated by extracting proteins in buffers with different dissociating ability towards covalent and non-covalent inter-protein bonds
Extruded snacks prepared from untreated rice than in samples based on parboiled rice
Summary
Changes in eating patterns in West Africa are occurring at an increasing rate due to urbanization, globalization, economic, and demographic trends. This is further fueled by changes in the social structure as a result of the increase in the number of mothers working outside their home and in the increasing demand for convenience foods [1]. These changes in eating patterns include an increasing consumption of snacks (cookies, nuts, extruded snacks) in all age groups. Though wheat- and corn-based snacks are the most popular products in Ghana, rice flour has become an attractive ingredient for the production of extruded snacks due to its bland taste, hypoallergenicity, availability, and high digestibility [4]
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