Cassoni , Ana C.Brassesco, María EmiliaCalixto, JoãoDuarte, TiagoCorreia, DanielaPintado, Manuela2026-01-222026-01-222025-11-19Cassoni , 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.8081dc1e-077c-47a5-b8a7-3e823036119chttp://hdl.handle.net/10400.14/56641Rice 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.engconference poster not in proceedings10.34632/8081dc1e-077c-47a5-b8a7-3e823036119c