Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour
Autor(a) principal: | |
---|---|
Data de Publicação: | 2012 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300014 |
Resumo: | The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities. |
id |
SBCTA-1_dbfe7d95dbae32e96fc6054759b0cf2e |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612012000300014 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flourPhaseolus vulgarisOryza sativa L.thermoplastic extrusiontechnological propertiesnutritional characteristicssensory acceptabilityThe objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300014Food Science and Technology v.32 n.3 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000073info:eu-repo/semantics/openAccessCarvalho,Ana VâniaMattietto,Rafaella de AndradeBassinello,Priscila ZaczukKoakuzu,Selma NakamotoRios,Alessandro de OliveiraMaciel,Renan de AlmeidaCarvalho,Rosangela Nuneseng2012-10-11T00:00:00Zoai:scielo:S0101-20612012000300014Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-10-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour |
title |
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour |
spellingShingle |
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour Carvalho,Ana Vânia Phaseolus vulgaris Oryza sativa L. thermoplastic extrusion technological properties nutritional characteristics sensory acceptability |
title_short |
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour |
title_full |
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour |
title_fullStr |
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour |
title_full_unstemmed |
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour |
title_sort |
Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour |
author |
Carvalho,Ana Vânia |
author_facet |
Carvalho,Ana Vânia Mattietto,Rafaella de Andrade Bassinello,Priscila Zaczuk Koakuzu,Selma Nakamoto Rios,Alessandro de Oliveira Maciel,Renan de Almeida Carvalho,Rosangela Nunes |
author_role |
author |
author2 |
Mattietto,Rafaella de Andrade Bassinello,Priscila Zaczuk Koakuzu,Selma Nakamoto Rios,Alessandro de Oliveira Maciel,Renan de Almeida Carvalho,Rosangela Nunes |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Carvalho,Ana Vânia Mattietto,Rafaella de Andrade Bassinello,Priscila Zaczuk Koakuzu,Selma Nakamoto Rios,Alessandro de Oliveira Maciel,Renan de Almeida Carvalho,Rosangela Nunes |
dc.subject.por.fl_str_mv |
Phaseolus vulgaris Oryza sativa L. thermoplastic extrusion technological properties nutritional characteristics sensory acceptability |
topic |
Phaseolus vulgaris Oryza sativa L. thermoplastic extrusion technological properties nutritional characteristics sensory acceptability |
description |
The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300014 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300014 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612012005000073 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.32 n.3 2012 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126317419036672 |