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Rice okara flours as sustainable protein ingredients for snack crackers: characterization and sensory evaluation

dc.contributor.authorCassoni , Ana C.
dc.contributor.authorBrassesco, María Emilia
dc.contributor.authorCalixto, João
dc.contributor.authorDuarte, Tiago
dc.contributor.authorCorreia, Daniela
dc.contributor.authorPintado, Manuela
dc.date.accessioned2026-01-22T17:40:44Z
dc.date.available2026-01-22T17:40:44Z
dc.date.issued2025-11-19
dc.description.abstractRice 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.eng
dc.identifier.citationCassoni , 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.
dc.identifier.doi10.34632/8081dc1e-077c-47a5-b8a7-3e823036119c
dc.identifier.other8081dc1e-077c-47a5-b8a7-3e823036119c
dc.identifier.urihttp://hdl.handle.net/10400.14/56641
dc.language.isoeng
dc.peerreviewedyes
dc.rights.uriN/A
dc.titleRice okara flours as sustainable protein ingredients for snack crackers: characterization and sensory evaluationeng
dc.typeconference poster not in proceedings
dspace.entity.typePublication
oaire.citation.endPage1
oaire.citation.startPage1
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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