Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flour
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional do INPA |
Texto Completo: | https://repositorio.inpa.gov.br/handle/1/15446 |
Resumo: | The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and the microbiological parameters were in accordance with the Brazilian legislation (Resolution RDC 12/01). These results show that extruded corn breakfast cereal partially substituted with peach palm flour is an alternative product with good characteristics and market potential. The most recommended operational conditions to obtain products with good technological characteristics were a peach palm flour concentration of 25% and feed moisture of 16.2%. © 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. |
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Santos, Ivone LimaSchmiele, Marcio S.Aguiar, Jaime Paiva LopesSteel, Caroline JoySilva, Edson Pablo daSouza, Francisca das Chagas do Amaral2020-05-14T14:27:37Z2020-05-14T14:27:37Z2020https://repositorio.inpa.gov.br/handle/1/1544610.1590/fst.04019The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and the microbiological parameters were in accordance with the Brazilian legislation (Resolution RDC 12/01). These results show that extruded corn breakfast cereal partially substituted with peach palm flour is an alternative product with good characteristics and market potential. The most recommended operational conditions to obtain products with good technological characteristics were a peach palm flour concentration of 25% and feed moisture of 16.2%. © 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.Volume 40, Número 2, Pags. 458-464Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessEvaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flourinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technologyengreponame:Repositório Institucional do INPAinstname:Instituto Nacional de Pesquisas da Amazônia (INPA)instacron:INPAORIGINALEvaluation-extruded-corn-breakfast.pdfEvaluation-extruded-corn-breakfast.pdfapplication/pdf1003423https://repositorio.inpa.gov.br/bitstream/1/15446/1/Evaluation-extruded-corn-breakfast.pdfabb9f490d53833fe6ab15d1126014755MD511/154462020-05-14 11:29:03.293oai:repositorio:1/15446Repositório de PublicaçõesPUBhttps://repositorio.inpa.gov.br/oai/requestopendoar:2020-05-14T15:29:03Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA)false |
dc.title.en.fl_str_mv |
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flour |
title |
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flour |
spellingShingle |
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flour Santos, Ivone Lima |
title_short |
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flour |
title_full |
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flour |
title_fullStr |
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flour |
title_full_unstemmed |
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flour |
title_sort |
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris Gasipaes, Kunth) flour |
author |
Santos, Ivone Lima |
author_facet |
Santos, Ivone Lima Schmiele, Marcio S. Aguiar, Jaime Paiva Lopes Steel, Caroline Joy Silva, Edson Pablo da Souza, Francisca das Chagas do Amaral |
author_role |
author |
author2 |
Schmiele, Marcio S. Aguiar, Jaime Paiva Lopes Steel, Caroline Joy Silva, Edson Pablo da Souza, Francisca das Chagas do Amaral |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Santos, Ivone Lima Schmiele, Marcio S. Aguiar, Jaime Paiva Lopes Steel, Caroline Joy Silva, Edson Pablo da Souza, Francisca das Chagas do Amaral |
description |
The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and the microbiological parameters were in accordance with the Brazilian legislation (Resolution RDC 12/01). These results show that extruded corn breakfast cereal partially substituted with peach palm flour is an alternative product with good characteristics and market potential. The most recommended operational conditions to obtain products with good technological characteristics were a peach palm flour concentration of 25% and feed moisture of 16.2%. © 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. |
publishDate |
2020 |
dc.date.accessioned.fl_str_mv |
2020-05-14T14:27:37Z |
dc.date.available.fl_str_mv |
2020-05-14T14:27:37Z |
dc.date.issued.fl_str_mv |
2020 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.inpa.gov.br/handle/1/15446 |
dc.identifier.doi.none.fl_str_mv |
10.1590/fst.04019 |
url |
https://repositorio.inpa.gov.br/handle/1/15446 |
identifier_str_mv |
10.1590/fst.04019 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Volume 40, Número 2, Pags. 458-464 |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nc-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Food Science and Technology |
publisher.none.fl_str_mv |
Food Science and Technology |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional do INPA instname:Instituto Nacional de Pesquisas da Amazônia (INPA) instacron:INPA |
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Instituto Nacional de Pesquisas da Amazônia (INPA) |
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INPA |
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INPA |
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Repositório Institucional do INPA |
collection |
Repositório Institucional do INPA |
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https://repositorio.inpa.gov.br/bitstream/1/15446/1/Evaluation-extruded-corn-breakfast.pdf |
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Repositório Institucional do INPA - Instituto Nacional de Pesquisas da Amazônia (INPA) |
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