Cooking quality of pre-cooked wheat-soybean pastas by extrusion
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/6799 |
Resumo: | The objective of this work was to evaluate effects of barrel temperature (BT) of extruder and moisture levels of wheat and soybean mixture on cooking quality of pre-cooked pastas by extrusion-cooking. The experiment was carried out, using Brabender single screw extruder with a constant feeding rate of 3.6 kg/h, a constant screw-speed of 90 rpm and a laminar shape die of 1 mm. Results showed that the soluble solid losses at an optimum cooking time increased with increasing soybean proportions (10% to 40%). The losses decreased with increasing BT up to a minimum, beyond which they increased. The moisture increase caused decreased losses at lower BT, however, an increase occurred at higher BT, which was affected by soybean proportions. Increasing BT caused a decrease in increased cooked weight and cooked volume up to a minimum, beyond which it increased. A reduction in increased cooked weight and cooked volume at optimum cooking time with the moisture increase and soybean proportion increase was verified. |
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Cooking quality of pre-cooked wheat-soybean pastas by extrusionQualidade de cozimento de massas de trigo e soja pré-cozidas por extrusãoextruded pasta; mixture of wheat and soybean; cooking lossesmassa extrusada; mistura de trigo e soja; perdas por cozimentoThe objective of this work was to evaluate effects of barrel temperature (BT) of extruder and moisture levels of wheat and soybean mixture on cooking quality of pre-cooked pastas by extrusion-cooking. The experiment was carried out, using Brabender single screw extruder with a constant feeding rate of 3.6 kg/h, a constant screw-speed of 90 rpm and a laminar shape die of 1 mm. Results showed that the soluble solid losses at an optimum cooking time increased with increasing soybean proportions (10% to 40%). The losses decreased with increasing BT up to a minimum, beyond which they increased. The moisture increase caused decreased losses at lower BT, however, an increase occurred at higher BT, which was affected by soybean proportions. Increasing BT caused a decrease in increased cooked weight and cooked volume up to a minimum, beyond which it increased. A reduction in increased cooked weight and cooked volume at optimum cooking time with the moisture increase and soybean proportion increase was verified.O objetivo deste trabalho foi avaliar os efeitos da temperatura de barril (TB) do extrusor e o nível de umidade da mistura de trigo e soja na qualidade de cozimento de massas pré-cozidas por extrusão. Usou-se extrusor Brabender de rosca única com velocidade de alimentação constante de 3,6 kg/h, velocidade da rotação de parafuso de 90 rpm e uma matriz de lâmina com 1 mm de espessura. Os resultados mostraram que, com as crescentes proporções de soja (10% a 40%), houve aumento das perdas de sólidos solúveis no tempo ótimo de cozimento. As perdas diminuíram com a elevação da TB até um mínimo, além do qual, aumentaram. O aumento de umidade diminuiu as perdas nas TB mais baixas, porém aumentou as perdas nas TB mais altas, as quais foram afetadas pela proporção de soja. A elevação da TB causou uma diminuição no aumento de peso e de volume até um mínimo, além do qual, houve aumento. Houve redução no aumento de peso e de volume no tempo ótimo de cozimento com o aumento de umidade e da proporção de soja.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária Brasileirade Oliveira, Myriam FerreiraWang, Sin-HueiCosta, Priscila de SouzaAscheri, José Luis Ramírez2004-05-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/6799Pesquisa Agropecuaria Brasileira; v.39, n.5, maio 2004; 501-507Pesquisa Agropecuária Brasileira; v.39, n.5, maio 2004; 501-5071678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/6799/3855info:eu-repo/semantics/openAccess2014-07-18T18:57:24Zoai:ojs.seer.sct.embrapa.br:article/6799Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2014-07-18T18:57:24Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Cooking quality of pre-cooked wheat-soybean pastas by extrusion Qualidade de cozimento de massas de trigo e soja pré-cozidas por extrusão |
title |
Cooking quality of pre-cooked wheat-soybean pastas by extrusion |
spellingShingle |
Cooking quality of pre-cooked wheat-soybean pastas by extrusion de Oliveira, Myriam Ferreira extruded pasta; mixture of wheat and soybean; cooking losses massa extrusada; mistura de trigo e soja; perdas por cozimento |
title_short |
Cooking quality of pre-cooked wheat-soybean pastas by extrusion |
title_full |
Cooking quality of pre-cooked wheat-soybean pastas by extrusion |
title_fullStr |
Cooking quality of pre-cooked wheat-soybean pastas by extrusion |
title_full_unstemmed |
Cooking quality of pre-cooked wheat-soybean pastas by extrusion |
title_sort |
Cooking quality of pre-cooked wheat-soybean pastas by extrusion |
author |
de Oliveira, Myriam Ferreira |
author_facet |
de Oliveira, Myriam Ferreira Wang, Sin-Huei Costa, Priscila de Souza Ascheri, José Luis Ramírez |
author_role |
author |
author2 |
Wang, Sin-Huei Costa, Priscila de Souza Ascheri, José Luis Ramírez |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
de Oliveira, Myriam Ferreira Wang, Sin-Huei Costa, Priscila de Souza Ascheri, José Luis Ramírez |
dc.subject.por.fl_str_mv |
extruded pasta; mixture of wheat and soybean; cooking losses massa extrusada; mistura de trigo e soja; perdas por cozimento |
topic |
extruded pasta; mixture of wheat and soybean; cooking losses massa extrusada; mistura de trigo e soja; perdas por cozimento |
description |
The objective of this work was to evaluate effects of barrel temperature (BT) of extruder and moisture levels of wheat and soybean mixture on cooking quality of pre-cooked pastas by extrusion-cooking. The experiment was carried out, using Brabender single screw extruder with a constant feeding rate of 3.6 kg/h, a constant screw-speed of 90 rpm and a laminar shape die of 1 mm. Results showed that the soluble solid losses at an optimum cooking time increased with increasing soybean proportions (10% to 40%). The losses decreased with increasing BT up to a minimum, beyond which they increased. The moisture increase caused decreased losses at lower BT, however, an increase occurred at higher BT, which was affected by soybean proportions. Increasing BT caused a decrease in increased cooked weight and cooked volume up to a minimum, beyond which it increased. A reduction in increased cooked weight and cooked volume at optimum cooking time with the moisture increase and soybean proportion increase was verified. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004-05-01 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/6799 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/6799 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/6799/3855 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; v.39, n.5, maio 2004; 501-507 Pesquisa Agropecuária Brasileira; v.39, n.5, maio 2004; 501-507 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
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1793416660543078400 |