Effect of different processing conditions to obtain expanded extruded based on cowpea.
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
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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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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1794503545684230144 |