Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.

Detalhes bibliográficos
Autor(a) principal: HASHIMOTO, J. M.
Data de Publicação: 2021
Outros Autores: SAMPAIO, J. P. M., FRANCO, L. J. D., NABESHIMA, E. H., SILVA, K. J. D. e
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/1138616
https://doi.org/10.1590/1981-6723.18520
Resumo: Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates.
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spelling Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.Metodologia de superfície de respostaElementos mineraisFarinha instantâneaVigna UnguiculataExtrusãoComposição QuímicaWhole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates.JORGE MINORU HASHIMOTO, CPAMN; JÉSSICA PINHEIRO MENDES SAMPAIO, UFPI; LUIS JOSE DUARTE FRANCO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.HASHIMOTO, J. M.SAMPAIO, J. P. M.FRANCO, L. J. D.NABESHIMA, E. H.SILVA, K. J. D. e2021-12-30T18:00:44Z2021-12-30T18:00:44Z2021-12-302021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article13 p.Brazilian Journal of Food Technology, Campinas, v. 24, e2020185, 2021.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138616https://doi.org/10.1590/1981-6723.18520enginfo: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:EMBRAPA2021-12-30T18:00:53Zoai:www.alice.cnptia.embrapa.br:doc/1138616Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542021-12-30T18:00:53falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542021-12-30T18:00:53Repositório 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 nutrient retention in whole flours extruded from cowpea biofortified grain.
title Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.
spellingShingle Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.
HASHIMOTO, J. M.
Metodologia de superfície de resposta
Elementos minerais
Farinha instantânea
Vigna Unguiculata
Extrusão
Composição Química
title_short Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.
title_full Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.
title_fullStr Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.
title_full_unstemmed Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.
title_sort Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.
author HASHIMOTO, J. M.
author_facet HASHIMOTO, J. M.
SAMPAIO, J. P. M.
FRANCO, L. J. D.
NABESHIMA, E. H.
SILVA, K. J. D. e
author_role author
author2 SAMPAIO, J. P. M.
FRANCO, L. J. D.
NABESHIMA, E. H.
SILVA, K. J. D. e
author2_role author
author
author
author
dc.contributor.none.fl_str_mv JORGE MINORU HASHIMOTO, CPAMN; JÉSSICA PINHEIRO MENDES SAMPAIO, UFPI; LUIS JOSE DUARTE FRANCO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; KAESEL JACKSON DAMASCENO E SILVA, CPAMN.
dc.contributor.author.fl_str_mv HASHIMOTO, J. M.
SAMPAIO, J. P. M.
FRANCO, L. J. D.
NABESHIMA, E. H.
SILVA, K. J. D. e
dc.subject.por.fl_str_mv Metodologia de superfície de resposta
Elementos minerais
Farinha instantânea
Vigna Unguiculata
Extrusão
Composição Química
topic Metodologia de superfície de resposta
Elementos minerais
Farinha instantânea
Vigna Unguiculata
Extrusão
Composição Química
description Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-30T18:00:44Z
2021-12-30T18:00:44Z
2021-12-30
2021
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, Campinas, v. 24, e2020185, 2021.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138616
https://doi.org/10.1590/1981-6723.18520
identifier_str_mv Brazilian Journal of Food Technology, Campinas, v. 24, e2020185, 2021.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138616
https://doi.org/10.1590/1981-6723.18520
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.format.none.fl_str_mv 13 p.
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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