Defining the Overall Quality of Cowpea‐Enriched Rice‐Based Breakfast Cereals

Abstract

Cereal Chem. 94(1):151-157The development of innovative legume-enriched rice products is a promising way to exploit rice varieties with a low sensory grade. In this work, a multidisciplinary approach was applied to the characterization of extruded breakfast cereals prepared from African-grown Oryza glaberrima (cv. Viwonor) or Oryza sativa (cv. Jasmine 85) enriched with 30% cowpea flour, obtained from sprouted or nonsprouted cowpea. Regardless of the rice species, addition of sprouted cowpea flour conferred a peculiar volatiles profile, rich in sour, bitter, and astringent taste. Protein structural indices provided molecular insights about the macroscopic differences among samples. Extruded products from O. glaberrima were character-ized by lower expansion rates with respect to those obtained from O. sativa, regardless of the type of cowpea flour. Sprouting time had a positive influence on the hardness of extruded glaberrima-based products, facilitating formation of a more compact matrix, but it did not influence sativa-based products. Therefore, the breakdown of protein during sprouting appeared fundamental for the incorporation of legume proteins in more compact matrices, such as the one from sativa rice. In the glaberrima-based products, addition of sprouted cowpea resulted in further loosening of the structure, and this was more evident at increased sprouting times.

Cowpeas: Nutritional profile, processing methods and products—A review

“…Product textures ranged between that of fried corn snacks and pretzel sticks. Extrusion of cowpea blends also have been reported with maize (Sefa‐Dedeh & Saalia, 1997) and rice (Marengo et al, 2017).…”

Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches

“…The device consisted of a sampling apparatus, a detecting unit with a sensor array, and an appropriate pattern‐recognition software (Win Muster v.1.6) for data recording and elaboration. For e‐nose measurements, the sample headspace was exposed to the sensors that provided a signal pattern related to the volatile compounds in the headspace (Benedetti and others ; Marengo and others ). The sensor array was made up of 10 metal oxide semiconductor–type sensors: W1C (aromatic), W5S (broad range), W3C (aromatics), W6S (hydrogen), W5C (aromatics–aliphatics), W1S (broad methane), W1W (sulfur‐containing compounds), W2S (broad alcohol), W2W (sulfur‐containing and chlorinated compounds), and W3S (methane‐aliphatics).…”

Alkaloid content and taste profile assessed by electronic tongue of Lupinus albus seeds debittered by different methods

“…Samples preparation was performed according to Marengo et al (2016), with some modifications. Exactly 3 g sample were weighed into a 500 mL centrifuge bottle, and 100 mL of a 10 mM potassium chloride (KCl) solution was added and stirred with a digital Ultra-Turrax T25 homogenizer (IKA, Germany) at 15000 rpm for 2 min.…”