Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates

Detalhes bibliográficos
Autor(a) principal: Salata,Cristiane da Cunha
Data de Publicação: 2014
Outros Autores: Leonel,Magali, Trombini,Fernanda Rossi Moretti, Mischan,Martha Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300010
Resumo: A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw speed) on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 30 treatments, was used with the following as dependent variables: expansion index, specific volume, water solubility index, water absorption index, color (L*, a*, b*), and hardness. Under conditions of low moisture content (12 to 14%), low percentage of cassava leaf flour (2 to 4%), and intermediate conditions of extrusion temperature (100°C) and screw speed (230rpm), it was possible to obtain puffed snack products with desirable characteristics.
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spelling Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudatesleavescassavapuffed snacksA cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw speed) on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 30 treatments, was used with the following as dependent variables: expansion index, specific volume, water solubility index, water absorption index, color (L*, a*, b*), and hardness. Under conditions of low moisture content (12 to 14%), low percentage of cassava leaf flour (2 to 4%), and intermediate conditions of extrusion temperature (100°C) and screw speed (230rpm), it was possible to obtain puffed snack products with desirable characteristics.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300010Food Science and Technology v.34 n.3 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.6337info:eu-repo/semantics/openAccessSalata,Cristiane da CunhaLeonel,MagaliTrombini,Fernanda Rossi MorettiMischan,Martha Mariaeng2014-10-28T00:00:00Zoai:scielo:S0101-20612014000300010Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-10-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
title Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
spellingShingle Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
Salata,Cristiane da Cunha
leaves
cassava
puffed snacks
title_short Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
title_full Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
title_fullStr Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
title_full_unstemmed Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
title_sort Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
author Salata,Cristiane da Cunha
author_facet Salata,Cristiane da Cunha
Leonel,Magali
Trombini,Fernanda Rossi Moretti
Mischan,Martha Maria
author_role author
author2 Leonel,Magali
Trombini,Fernanda Rossi Moretti
Mischan,Martha Maria
author2_role author
author
author
dc.contributor.author.fl_str_mv Salata,Cristiane da Cunha
Leonel,Magali
Trombini,Fernanda Rossi Moretti
Mischan,Martha Maria
dc.subject.por.fl_str_mv leaves
cassava
puffed snacks
topic leaves
cassava
puffed snacks
description A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw speed) on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 30 treatments, was used with the following as dependent variables: expansion index, specific volume, water solubility index, water absorption index, color (L*, a*, b*), and hardness. Under conditions of low moisture content (12 to 14%), low percentage of cassava leaf flour (2 to 4%), and intermediate conditions of extrusion temperature (100°C) and screw speed (230rpm), it was possible to obtain puffed snack products with desirable characteristics.
publishDate 2014
dc.date.none.fl_str_mv 2014-09-01
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=S0101-20612014000300010
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300010
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.6337
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.3 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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