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Rice okara flours as sustainable protein ingredients for snack crackers: characterization and sensory evaluation
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Resumo(s)
Rice okara, a protein-rich by-product of rice milk production, remains underexplored for food applications despite its nutritional potential. Due to its high perishability, processing this fresh byproduct into stable flours represents a critical step for its valorization. This study aimed to evaluate the functional potential of four rice okara flours: dehydrated (OAD), thermally treated (OAT), enzymatically treated 1 (OAE1), and enzymatically treated 2 (OAE2, using proteases and cellulases), and their application in the development of protein-enriched salty crackers.
Descrição
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Contexto Educativo
Citação
Cassoni , A. C., Brassesco, M. E., Calixto, J., & Duarte, T. et al. (2025). Rice okara flours as sustainable protein ingredients for snack crackers: characterization and sensory evaluation. 1-1. Poster session presented at 39th EFFoST International Conference 2025, Porto, Portugal.
Editora
Licença CC
Sem licença CC