Nutritional, functional and sensory properties of wheat, rice and fababean blends texturized by drum drying

Publisher Website
Google Scholar
Abstract
Blending of wheat and fababean Flours (73:27 w/w) to the 17.8% protein (N×5.7) level increased the amino acid (AA) score from 38 to 59, whereas a 17.7% protein blend of rice Flour and fababean protein concentrate (82:18 w/w) increased the AA score from 62 to 72. Nutritive indices were not improved by including cottonseed or sesame Flours in the blends. Cooking and texturization on a drum dryer reduced the AA scores to 47 and 67, respectively, for the wheat and rice blends, indicating that rice/fababean blends would be preferred in weaning foods. Texturization caused a marked increase in water absorption but reduced oil emulsiFication of all blends. Sensory evaluation rated the texturized products favourably when consumed as a breakfast cereal or puffed, baked snack.

This publication has 0 references indexed in Scilit: