Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , |
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=S0101-20612011000400007 |
Resumo: | Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be the opposite. High fiber contents increased penetration force but decreased luminosity, water solubility index values and the adhesive force in gels. The extrusion process improved the functional properties of sugarcane fiber bagasse enabling its addition to diverse alimentary systems. |
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Food Science and Technology (Campinas) |
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Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starchextrusionsugarcane bagasse fiberdietary fiberwhey protein concentratecorn starchBlends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be the opposite. High fiber contents increased penetration force but decreased luminosity, water solubility index values and the adhesive force in gels. The extrusion process improved the functional properties of sugarcane fiber bagasse enabling its addition to diverse alimentary systems.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400007Food Science and Technology v.31 n.4 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000400007info:eu-repo/semantics/openAccessMartínez-Bustos,FernandoViveros-Contreras,RubíGalicia-García,TomásNabeshima,Elizabeth HarumiVerdalet-Guzmán,Iñigoeng2012-02-06T00:00:00Zoai:scielo:S0101-20612011000400007Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-02-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch |
title |
Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch |
spellingShingle |
Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch Martínez-Bustos,Fernando extrusion sugarcane bagasse fiber dietary fiber whey protein concentrate corn starch |
title_short |
Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch |
title_full |
Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch |
title_fullStr |
Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch |
title_full_unstemmed |
Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch |
title_sort |
Some functional characteristics of extruded blends of fiber from sugarcane bagasse, whey protein concentrate, and corn starch |
author |
Martínez-Bustos,Fernando |
author_facet |
Martínez-Bustos,Fernando Viveros-Contreras,Rubí Galicia-García,Tomás Nabeshima,Elizabeth Harumi Verdalet-Guzmán,Iñigo |
author_role |
author |
author2 |
Viveros-Contreras,Rubí Galicia-García,Tomás Nabeshima,Elizabeth Harumi Verdalet-Guzmán,Iñigo |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Martínez-Bustos,Fernando Viveros-Contreras,Rubí Galicia-García,Tomás Nabeshima,Elizabeth Harumi Verdalet-Guzmán,Iñigo |
dc.subject.por.fl_str_mv |
extrusion sugarcane bagasse fiber dietary fiber whey protein concentrate corn starch |
topic |
extrusion sugarcane bagasse fiber dietary fiber whey protein concentrate corn starch |
description |
Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be the opposite. High fiber contents increased penetration force but decreased luminosity, water solubility index values and the adhesive force in gels. The extrusion process improved the functional properties of sugarcane fiber bagasse enabling its addition to diverse alimentary systems. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-12-01 |
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=S0101-20612011000400007 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400007 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612011000400007 |
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.31 n.4 2011 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 |
_version_ |
1752126316548718592 |