EFFECTS OF THE TORREFIED SOY FLOUR INCORPORATION (DEVOID OF DANDRUFFS OR NOT) ON SOME PHYSICOMECHANICAL AND SENSORY PROPERTIES OF MAIZE PATTIES ROLLED- INTO-STICKS

Abstract

Maize plays a very important role in the daily diet of the Beninese populations with a high level of consumption varying according to the different zones of the country. Among the Beninese food products, maize is the subject of the greatest number of food (resp. kluiklui are unfortunately poor in protein, lipids, minerals, fib legume rich in essential proteins and nutrients, the noted deficit can be filled and simultaneously resulting patties quality improved. Therefore, what will remain of the so prized patties crispiness b studying the effects of soy addition, provided in two flours types (entire grains and freed torrefied, to maize flour, during patties' manufacture, on some quality characteristics: physical (residual mo density), mechanical (expansion rate, breaking strength) and organoleptic (taste, color, crispiness). results are interesting and reveal that residual moisture of the confectioned patties, using the shelled soy decreased soy-grains first drastically dropped patties’ residual moisture increase than that of the control patties (7.22±0.79%). to the two torrefied soy (0.71±0.04 volumetric expansion rates have all displayed increase trend, regardless the formulated patties were from shelled soy they disclosed relatively higher expansion rate values, the maize patties made of shelled soy best crispness scores consumers’ preference was rather oriented towards the elaborated maize patties from shelled soy 44.44%)