Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100475 |
Resumo: | Abstract 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. The reactions of the extrusion process caused a decrease in the levels of proteins and an increase in the levels of copper, zinc and potassium, and these amounts were accentuated as the values of the process variables approached those of the central point region. Extreme conditions at high rotational screw speeds combined with low moisture content reduced the magnesium content, at the opposite end of the values for these two variables, the intensity of the reduction was lower. In the analysis of global desirability, it was found that the extrusion condition at 112.6 °C, 587.4 rpm and 23.4% moisture provided the highest nutrient retention. The levels of iron and zinc remained above 60 and 40 mg kg-1, respectively, in extruded products. |
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Brazilian Journal of Food Technology |
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Optimization of nutrient retention in whole flours extruded from cowpea biofortified grainVigna unguiculataExtrusionResponse surface methodologyChemical compositionMineral elementsInstant flourAbstract 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. The reactions of the extrusion process caused a decrease in the levels of proteins and an increase in the levels of copper, zinc and potassium, and these amounts were accentuated as the values of the process variables approached those of the central point region. Extreme conditions at high rotational screw speeds combined with low moisture content reduced the magnesium content, at the opposite end of the values for these two variables, the intensity of the reduction was lower. In the analysis of global desirability, it was found that the extrusion condition at 112.6 °C, 587.4 rpm and 23.4% moisture provided the highest nutrient retention. The levels of iron and zinc remained above 60 and 40 mg kg-1, respectively, in extruded products.Instituto de Tecnologia de Alimentos - ITAL2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100475Brazilian Journal of Food Technology v.24 2021reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.18520info:eu-repo/semantics/openAccessHashimoto,Jorge MinoruSampaio,Jéssica Pinheiro MendesFranco,Luís José DuarteNabeshima,Elizabeth HarumiSilva,Kaesel Jackson Damasceno eeng2021-12-15T00:00:00Zoai:scielo:S1981-67232021000100475Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2021-12-15T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)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,Jorge Minoru Vigna unguiculata Extrusion Response surface methodology Chemical composition Mineral elements Instant flour |
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,Jorge Minoru |
author_facet |
Hashimoto,Jorge Minoru Sampaio,Jéssica Pinheiro Mendes Franco,Luís José Duarte Nabeshima,Elizabeth Harumi Silva,Kaesel Jackson Damasceno e |
author_role |
author |
author2 |
Sampaio,Jéssica Pinheiro Mendes Franco,Luís José Duarte Nabeshima,Elizabeth Harumi Silva,Kaesel Jackson Damasceno e |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Hashimoto,Jorge Minoru Sampaio,Jéssica Pinheiro Mendes Franco,Luís José Duarte Nabeshima,Elizabeth Harumi Silva,Kaesel Jackson Damasceno e |
dc.subject.por.fl_str_mv |
Vigna unguiculata Extrusion Response surface methodology Chemical composition Mineral elements Instant flour |
topic |
Vigna unguiculata Extrusion Response surface methodology Chemical composition Mineral elements Instant flour |
description |
Abstract 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. The reactions of the extrusion process caused a decrease in the levels of proteins and an increase in the levels of copper, zinc and potassium, and these amounts were accentuated as the values of the process variables approached those of the central point region. Extreme conditions at high rotational screw speeds combined with low moisture content reduced the magnesium content, at the opposite end of the values for these two variables, the intensity of the reduction was lower. In the analysis of global desirability, it was found that the extrusion condition at 112.6 °C, 587.4 rpm and 23.4% moisture provided the highest nutrient retention. The levels of iron and zinc remained above 60 and 40 mg kg-1, respectively, in extruded products. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100475 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100475 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.18520 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.24 2021 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702909513728 |