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Instrumental and sensory properties of pea protein-fortified extruded rice snacks
- Philipp, Claudia, Buckow, Roman, Silcock, Pat, Oey, Indrawati
- Food research international 2017 v.102 pp. 658-665
- acoustics, fortified foods, hardness, pea protein, peas, protein isolates, rice, rice flour, sensory evaluation, sensory properties, snacks, texture
- Characteristic attributes of pea-protein fortified, extruded rice snacks were evaluated by mechanical, acoustic and descriptive sensory analysis. The addition of pea protein isolate (0 to 45% (w/w)) to rice flour and extruder screw speed strongly affected the expansion behaviour and therefore, textural attributes of extruded snack products. The sensory panel described the texture of highly expanded extrudates as crisp, while low expanded extrudates were perceived as hard, crunchy and non-crisp. Results of the instrumental and sensory analysis were compared and showed a high correlation between mechanical and sensory hardness (r=0.98), as well as acoustic and sensory crispness (r=0.88). However, poor and/or negative correlations between acoustic and sensory hardness and crunchiness were observed (r=−0.35 and −0.84, respectively).