Rice in West Africa serves as a staple food for both urban and rural consumers, and has recently become an attractive ingredient for the production of snacks as a result of its bland taste and digestibility. However, the development of nutritious snacks of high protein and energy value requires the combination of rice with other protein sources. Soybean is an excellent source of proteins and its blending with rice should provide a good and well-balanced protein intake. Soybean-enriched rice-based snacks were produced by extruding a mixture containing flours obtained from milled or parboiled African rice varieties and 10-40% of defatted soybean flour. Consumer preference tests identified five snacks (out of 20) as the most preferred ones. These samples were prepared with the rice cultivar Togo Marshall and 10-25% soybean flour. The properties of the selected snacks were determined by instrumental sensory analysis (e-tongue and e-nose) and by molecular approaches. E-tongue measurements allowed a clear separation of the samples according to saltiness, astringency, sourness, bitterness, and umami taste. Samples containing 25% soybean and 75% Togo Marshall rice (raw or parboiled) are discriminated by saltiness and umami taste and are perceived as less bitter and astringent than samples containing 10 and 17.5% soybean. All samples have a peculiar aromatic profile related to their different soybean content and to the rice treatment. Structural characterization of proteins - performed by differential solubility and protease susceptibility indices, and by measuring thiols reactivity - clearly indicates that soybean has a main role in defining the overall properties of the protein network, that in turn appear to be related to the different sensory properties. This work was supported in part by grants from the Global Rice Science Partnership (GRiSP) "New Products" Project.
Molecular and sensory approaches to the characterization of soybean-enriched rice-based snacks
M. Marengo;
2014-01-01
Abstract
Rice in West Africa serves as a staple food for both urban and rural consumers, and has recently become an attractive ingredient for the production of snacks as a result of its bland taste and digestibility. However, the development of nutritious snacks of high protein and energy value requires the combination of rice with other protein sources. Soybean is an excellent source of proteins and its blending with rice should provide a good and well-balanced protein intake. Soybean-enriched rice-based snacks were produced by extruding a mixture containing flours obtained from milled or parboiled African rice varieties and 10-40% of defatted soybean flour. Consumer preference tests identified five snacks (out of 20) as the most preferred ones. These samples were prepared with the rice cultivar Togo Marshall and 10-25% soybean flour. The properties of the selected snacks were determined by instrumental sensory analysis (e-tongue and e-nose) and by molecular approaches. E-tongue measurements allowed a clear separation of the samples according to saltiness, astringency, sourness, bitterness, and umami taste. Samples containing 25% soybean and 75% Togo Marshall rice (raw or parboiled) are discriminated by saltiness and umami taste and are perceived as less bitter and astringent than samples containing 10 and 17.5% soybean. All samples have a peculiar aromatic profile related to their different soybean content and to the rice treatment. Structural characterization of proteins - performed by differential solubility and protease susceptibility indices, and by measuring thiols reactivity - clearly indicates that soybean has a main role in defining the overall properties of the protein network, that in turn appear to be related to the different sensory properties. This work was supported in part by grants from the Global Rice Science Partnership (GRiSP) "New Products" Project.
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