Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.
Autor(a) principal: | |
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Data de Publicação: | 2016 |
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/1052055 http://dx.doi.org/10.1080/19476337.2015.1114025 |
Resumo: | This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp. |
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Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.Thermoplastic extrusionRice gritShrimp snackPolished rice grainsArrozCamarãoExtrusãoThis research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.Lúcia F. H. Lourenço, UFPA; Tiago S. Tavares, UFPA; Eder A. F. Araujo, UFPA; Rosinelson S. Pena, UFPA; Maria Regina S. Peixoto Joele, IFPA-CAMPUS CASTANHAL; ANA VANIA CARVALHO, CPATU.LOURENÇO, L. F. H.TAVARES, T. S.ARAUJO, E. A. F.PENA, R. S.JOELE, M. R. S. P.CARVALHO, A. V.2016-08-30T11:11:11Z2016-08-30T11:11:11Z2016-08-3020162016-08-30T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleCyTA: Journal of Food, v. 14, n. 2, p. 340-348, 2016.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1052055http://dx.doi.org/10.1080/19476337.2015.1114025enginfo: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:EMBRAPA2017-08-16T03:28:33Zoai:www.alice.cnptia.embrapa.br:doc/1052055Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T03:28:33falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T03:28:33Repositório 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 |
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. |
title |
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. |
spellingShingle |
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. LOURENÇO, L. F. H. Thermoplastic extrusion Rice grit Shrimp snack Polished rice grains Arroz Camarão Extrusão |
title_short |
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. |
title_full |
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. |
title_fullStr |
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. |
title_full_unstemmed |
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. |
title_sort |
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. |
author |
LOURENÇO, L. F. H. |
author_facet |
LOURENÇO, L. F. H. TAVARES, T. S. ARAUJO, E. A. F. PENA, R. S. JOELE, M. R. S. P. CARVALHO, A. V. |
author_role |
author |
author2 |
TAVARES, T. S. ARAUJO, E. A. F. PENA, R. S. JOELE, M. R. S. P. CARVALHO, A. V. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Lúcia F. H. Lourenço, UFPA; Tiago S. Tavares, UFPA; Eder A. F. Araujo, UFPA; Rosinelson S. Pena, UFPA; Maria Regina S. Peixoto Joele, IFPA-CAMPUS CASTANHAL; ANA VANIA CARVALHO, CPATU. |
dc.contributor.author.fl_str_mv |
LOURENÇO, L. F. H. TAVARES, T. S. ARAUJO, E. A. F. PENA, R. S. JOELE, M. R. S. P. CARVALHO, A. V. |
dc.subject.por.fl_str_mv |
Thermoplastic extrusion Rice grit Shrimp snack Polished rice grains Arroz Camarão Extrusão |
topic |
Thermoplastic extrusion Rice grit Shrimp snack Polished rice grains Arroz Camarão Extrusão |
description |
This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-08-30T11:11:11Z 2016-08-30T11:11:11Z 2016-08-30 2016 2016-08-30T11:11:11Z |
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 |
CyTA: Journal of Food, v. 14, n. 2, p. 340-348, 2016. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1052055 http://dx.doi.org/10.1080/19476337.2015.1114025 |
identifier_str_mv |
CyTA: Journal of Food, v. 14, n. 2, p. 340-348, 2016. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1052055 http://dx.doi.org/10.1080/19476337.2015.1114025 |
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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1794503424838991872 |