Physicochemical, technological and sensory characteristics of a rice (<i><scp>O</scp>ryza sativa</i>L.) and bean (<i><scp>P</scp>haseolus vulgaris</i>L.) soup prepared by extrusion

Carvalho, Ana Vânia; Bassinello, P. Z.; Mattietto, R. de A.; Rios, Alessandro de Oliveira; Lima, Anna Cristina Pinheiro de; Koakuzu, Selma Nakamoto; Carvalho, Rosângela Nunes

doi:10.1111/ijfs.12186

Cited by 10 publications

(7 citation statements)

References 42 publications

(43 reference statements)

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“…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%

Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization

Natabirwa

Nakimbugwe

Lung’aho

et al. 2020

Food Science & Nutrition

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School‐age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient‐rich and acceptable extruded bean‐based snack, which could contribute to improved nutrient intake, especially for school‐age children. Snack formulations developed from Roba1 beans, maize, orange‐fleshed sweet potato, and amaranth mixtures, and processed in a twin‐screw extruder, were evaluated and optimized for nutritional, textural and sensory properties. High proportion of beans in the formulation was associated with high protein, iron, zinc, and dietary fiber content. An optimal formulation (82.03:10: 5:2.97; beans, maize, OFSP, amaranth), containing 20.38 g, 4.12 g, 4.83 mg, and 1.51 mg per 100 g, of protein, dietary fiber, iron, and zinc, respectively, was obtained. The snacks were crunchy and moderately acceptable with average sensory scores of 6 on a 9‐point hedonic scale, and hardness 26.6 N. Nutrient contribution 43, 19, and 12% for protein, iron, and zinc, respectively, to children aged 6 to 8 years; and 24, 19, and 7.6%, respectively, to children aged 9 to 12 years from a 40 g serving was estimated from the snack. The results demonstrate the potential of using extrusion to produce nutrient enriched value‐added food products from blends of iron‐rich beans and common staples.

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Section: Resultsmentioning

confidence: 99%

Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization

Natabirwa

Nakimbugwe

Lung’aho

et al. 2020

Food Science & Nutrition

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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%

Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.) enriched with mango pulp (Mangifera indica L.)

Pensamiento-Niño

Gómez‐Aldapa²,

Hernández‐Santos

et al. 2018

J Food Sci Technol

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The aim of this study was to optimize and characterize an extruded snack made with taro flour and mango pulp. A central experimental design composed of the following three variables was used: mango pulp proportion (MPP = 0-10 g/100 g) in taro flour, feed moisture content (FMC = 16-30 g/100 g) and extrusion temperature (zone 4 of extruder) (T = 80-150 °C) using a single-screw extruder with a compression screw ratio of 3:1. Increasing FMC values decreased the torque, pressure, specific mechanical energy (SME), expansion index (EI), water solubility index and pH values and increased the residence time, bulk density (BD), hardness and total colour difference. Increasing T values led to a decrease in the torque, pressure, BD and hardness values, while increasing MPP values only caused a significant increase in the hardness values and β-carotene content and a decrease in the pressure value. The optimal extrusion conditions were T = 135.81 °C, FMC = 18.84 g/100 g and MPP = 7.97 g/100 g, with a desirability value of 0.772, to obtain a snack with EI = 1.52, BD = 0.66 g/cm, hardness = 24.48 N, β-carotene content = 99.1 μg/g and SME = 428.54 J/g. The mango pulp is an available and economical source of β-carotene for the enrichment of extruded expanded taro snacks.

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“…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%

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

Souza

Pereira

Fontana

et al. 2020

BFJ

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PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

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Physicochemical, technological and sensory characteristics of a rice (Oryza sativaL.) and bean (Phaseolus vulgarisL.) soup prepared by extrusion

Cited by 10 publications

References 42 publications

Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization

Bean‐based nutrient‐enriched puffed snacks: Formulation design, functional evaluation, and optimization

Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.) enriched with mango pulp (Mangifera indica L.)

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

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