Effect of different processing conditions to obtain expanded extruded based on cowpea.

Detalhes bibliográficos
Autor(a) principal: SILVA, I. C. V.
Data de Publicação: 2023
Outros Autores: SILVA, K. J. D. e, HASHIMOTO, J. M., CARVALHO, C. W. P. de, ASCHERI, J. L. R., GALDEANO, M. C., ROCHA, M. de M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154181
https://doi.org/10.1590/1981-6723.05222
Resumo: Cowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the food products market, a study was carried out to identify the best condition of the extrusion process, to transform these nutritious grains into quality expanded products and ready for consumption. The grains were decorticated and transformed into cotyledon flour.
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spelling Effect of different processing conditions to obtain expanded extruded based on cowpea.Extrusão termoplásticaExpansãoDurezaVigna UnguiculataSolubilidadeAbsorçãoCowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the food products market, a study was carried out to identify the best condition of the extrusion process, to transform these nutritious grains into quality expanded products and ready for consumption. The grains were decorticated and transformed into cotyledon flour.IZABEL CRISTINA VERAS SILVA, UNIVERSIDADE FEDERAL DO PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; JORGE MINORU HASHIMOTO, CPAMN; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; MELICIA CINTIA GALDEANO, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN.SILVA, I. C. V.SILVA, K. J. D. eHASHIMOTO, J. M.CARVALHO, C. W. P. deASCHERI, J. L. R.GALDEANO, M. C.ROCHA, M. de M.2023-06-02T11:47:11Z2023-06-02T11:47:11Z2023-06-022023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBrazilian Journal of Food Technology, v. 26, e2022052, 2023.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154181https://doi.org/10.1590/1981-6723.05222enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2023-06-02T11:47:11Zoai:www.alice.cnptia.embrapa.br:doc/1154181Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542023-06-02T11:47:11falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542023-06-02T11:47:11Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Effect of different processing conditions to obtain expanded extruded based on cowpea.
title Effect of different processing conditions to obtain expanded extruded based on cowpea.
spellingShingle Effect of different processing conditions to obtain expanded extruded based on cowpea.
SILVA, I. C. V.
Extrusão termoplástica
Expansão
Dureza
Vigna Unguiculata
Solubilidade
Absorção
title_short Effect of different processing conditions to obtain expanded extruded based on cowpea.
title_full Effect of different processing conditions to obtain expanded extruded based on cowpea.
title_fullStr Effect of different processing conditions to obtain expanded extruded based on cowpea.
title_full_unstemmed Effect of different processing conditions to obtain expanded extruded based on cowpea.
title_sort Effect of different processing conditions to obtain expanded extruded based on cowpea.
author SILVA, I. C. V.
author_facet SILVA, I. C. V.
SILVA, K. J. D. e
HASHIMOTO, J. M.
CARVALHO, C. W. P. de
ASCHERI, J. L. R.
GALDEANO, M. C.
ROCHA, M. de M.
author_role author
author2 SILVA, K. J. D. e
HASHIMOTO, J. M.
CARVALHO, C. W. P. de
ASCHERI, J. L. R.
GALDEANO, M. C.
ROCHA, M. de M.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv IZABEL CRISTINA VERAS SILVA, UNIVERSIDADE FEDERAL DO PIAUÍ; KAESEL JACKSON DAMASCENO E SILVA, CPAMN; JORGE MINORU HASHIMOTO, CPAMN; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; MELICIA CINTIA GALDEANO, CTAA; MAURISRAEL DE MOURA ROCHA, CPAMN.
dc.contributor.author.fl_str_mv SILVA, I. C. V.
SILVA, K. J. D. e
HASHIMOTO, J. M.
CARVALHO, C. W. P. de
ASCHERI, J. L. R.
GALDEANO, M. C.
ROCHA, M. de M.
dc.subject.por.fl_str_mv Extrusão termoplástica
Expansão
Dureza
Vigna Unguiculata
Solubilidade
Absorção
topic Extrusão termoplástica
Expansão
Dureza
Vigna Unguiculata
Solubilidade
Absorção
description Cowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export markets. Following the trends of the food products market, a study was carried out to identify the best condition of the extrusion process, to transform these nutritious grains into quality expanded products and ready for consumption. The grains were decorticated and transformed into cotyledon flour.
publishDate 2023
dc.date.none.fl_str_mv 2023-06-02T11:47:11Z
2023-06-02T11:47:11Z
2023-06-02
2023
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Brazilian Journal of Food Technology, v. 26, e2022052, 2023.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154181
https://doi.org/10.1590/1981-6723.05222
identifier_str_mv Brazilian Journal of Food Technology, v. 26, e2022052, 2023.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154181
https://doi.org/10.1590/1981-6723.05222
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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