The development of innovative legume-enriched rice products is a promising way to exploit low-grade rice varieties. A multidisciplinary approach was applied to the characterization of extruded breakfast cereals prepared from African rice varieties and cowpea (a common legume in Africa). In particular, nine different formulations based on Viwonor rice flour and containing cowpea flour (20-70%) at different sprouting times were prepared. Based on consumers' preference, three products were selected (having a cowpea content between 22-30%), that were used to prepare breakfast cereals also with a different rice cultivar (Jasmine 85), that has higher production yield and better sensory properties with respect to Viwonor. The pasting properties, investigated by Micro Visco-Amylo-Graph, indicated that at high temperature the extrudates had a lower viscosity than the correspondent mixtures due to the deeper starch modifications induced by the extrusion-cooking process. Viwonor-based samples had a higher viscosity at the end of heating period than Jasmine 85-based ones, and were characterized by a lower expansion rate due to a lower number of small and medium bubbles. The extrusion cooking leaded to more marked redness index (a*) for the Viwonor-based products, suggesting significant occurrence of the Maillard reaction. A peculiar aromatic profile in samples containing sprouted cowpea flour was detected by electronic nose. The addition of sprouted cowpea also resulted in a more sour, bitter, and astringent taste as measured by electronic tongue, regardless of the rice variety. This work was supported in part by grants from the Global Rice Science Partnership (GRiSP) "New Products" Project.

Physical and rheological approaches for defining the overall quality of cowpea-enriched breakfast cereals / M.A. Pagani, L.C. Baffour, J. Manful, P.T. Johnson, S. Firibu, L. Azzini, F. Bonomi, M. Marengo, S. Buratti, S. Benedetti, M. Zanoletti, S. Iametti. ((Intervento presentato al convegno AACC tenutosi a Providence nel 2014.

Physical and rheological approaches for defining the overall quality of cowpea-enriched breakfast cereals

M.A. Pagani
Primo
;
L. Azzini;F. Bonomi;M. Marengo;S. Buratti;M. Zanoletti
Penultimo
;
S. Iametti
Ultimo
2014-10

Abstract

The development of innovative legume-enriched rice products is a promising way to exploit low-grade rice varieties. A multidisciplinary approach was applied to the characterization of extruded breakfast cereals prepared from African rice varieties and cowpea (a common legume in Africa). In particular, nine different formulations based on Viwonor rice flour and containing cowpea flour (20-70%) at different sprouting times were prepared. Based on consumers' preference, three products were selected (having a cowpea content between 22-30%), that were used to prepare breakfast cereals also with a different rice cultivar (Jasmine 85), that has higher production yield and better sensory properties with respect to Viwonor. The pasting properties, investigated by Micro Visco-Amylo-Graph, indicated that at high temperature the extrudates had a lower viscosity than the correspondent mixtures due to the deeper starch modifications induced by the extrusion-cooking process. Viwonor-based samples had a higher viscosity at the end of heating period than Jasmine 85-based ones, and were characterized by a lower expansion rate due to a lower number of small and medium bubbles. The extrusion cooking leaded to more marked redness index (a*) for the Viwonor-based products, suggesting significant occurrence of the Maillard reaction. A peculiar aromatic profile in samples containing sprouted cowpea flour was detected by electronic nose. The addition of sprouted cowpea also resulted in a more sour, bitter, and astringent taste as measured by electronic tongue, regardless of the rice variety. This work was supported in part by grants from the Global Rice Science Partnership (GRiSP) "New Products" Project.
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore BIO/10 - Biochimica
Physical and rheological approaches for defining the overall quality of cowpea-enriched breakfast cereals / M.A. Pagani, L.C. Baffour, J. Manful, P.T. Johnson, S. Firibu, L. Azzini, F. Bonomi, M. Marengo, S. Buratti, S. Benedetti, M. Zanoletti, S. Iametti. ((Intervento presentato al convegno AACC tenutosi a Providence nel 2014.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/241744
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