2013
DOI: 10.1111/ijfs.12186
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Abstract: Summary The aim of this work was to prepare and evaluate an instant soup formulated with broken rice and beans processed by thermoplastic extrusion using a pilot‐scale, single‐screw extruder. The final product was characterised regarding its physicochemical composition, amino acid profile, functional–technological properties and sensory performance. The extrusion parameters were set using three extrusion zone temperatures (30, 40 and 70 °C), a screw speed of 177 rpm, feed rate of 260 g min−1. and circular matr… Show more

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Cited by 9 publications
(6 citation statements)
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“…The relatively low FMC and T resulted in low mass shear with the consequent lower macromolecular degradation. The higher the dextrinization, attributed to higher and degradation of the starch to small more soluble particles, which increases the WSI (Carvalho et al 2013).…”
Section: Water Absorption Index (Wai) and Water Solubility Index (Wsi)mentioning
confidence: 99%
“…The relatively low FMC and T resulted in low mass shear with the consequent lower macromolecular degradation. The higher the dextrinization, attributed to higher and degradation of the starch to small more soluble particles, which increases the WSI (Carvalho et al 2013).…”
Section: Water Absorption Index (Wai) and Water Solubility Index (Wsi)mentioning
confidence: 99%
“…Sensory characteristics are key determinants of the acceptability of food among consumers (Carvalho et al., 2013), and therefore can be used to determine the degree of liking or dislike for a new product. Based on hedonic rating of 1–9, mean scores for sensory attributes >5 (Table 3; Figure 2) were obtained indicating that appearance, taste, flavor, and overall acceptability attributes were moderately liked by panelists.…”
Section: Resultsmentioning
confidence: 99%
“…Rice has significant amounts of methionine and cysteine in its composition (Gobbetti e Gänzle, 2013). The combination of rice and beans to complement the essential amino acids was reported by Carvalho et al (2013b) in extruded products of rice flour and bean flour (type carioca), in the development of snacks based on rice quirera and bean (Carvalho et al , 2012) and in the preparation of instant rice and beans soup (Carvalho et al , 2013a). Thus, these types of foods can be considered complementary when it comes to the presence of essential amino acids and also promising for their use in the development of gluten-free products.…”
Section: Resultsmentioning
confidence: 99%