Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion

Bibliographic Details
Main Author: Silva,Reginaldo Ferreira da
Publication Date: 2013
Other Authors: Pereira,Rosemary Gualberto Fonseca Alvarenga, Ascheri,José Luis Ramirez, Ascheri,Diego Palmiro Ramirez
Format: Article
Language: eng
Source: Food Science and Technology (Campinas)
Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100002
Summary: Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C and 180 °C) was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.
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spelling Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusionextrusionricecoffeemixturestechnological propertiesAlthough Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C and 180 °C) was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100002Food Science and Technology v.33 n.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000014info:eu-repo/semantics/openAccessSilva,Reginaldo Ferreira daPereira,Rosemary Gualberto Fonseca AlvarengaAscheri,José Luis RamirezAscheri,Diego Palmiro Ramirezeng2013-04-09T00:00:00Zoai:scielo:S0101-20612013000100002Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-04-09T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion
title Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion
spellingShingle Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion
Silva,Reginaldo Ferreira da
extrusion
rice
coffee
mixtures
technological properties
title_short Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion
title_full Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion
title_fullStr Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion
title_full_unstemmed Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion
title_sort Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion
author Silva,Reginaldo Ferreira da
author_facet Silva,Reginaldo Ferreira da
Pereira,Rosemary Gualberto Fonseca Alvarenga
Ascheri,José Luis Ramirez
Ascheri,Diego Palmiro Ramirez
author_role author
author2 Pereira,Rosemary Gualberto Fonseca Alvarenga
Ascheri,José Luis Ramirez
Ascheri,Diego Palmiro Ramirez
author2_role author
author
author
dc.contributor.author.fl_str_mv Silva,Reginaldo Ferreira da
Pereira,Rosemary Gualberto Fonseca Alvarenga
Ascheri,José Luis Ramirez
Ascheri,Diego Palmiro Ramirez
dc.subject.por.fl_str_mv extrusion
rice
coffee
mixtures
technological properties
topic extrusion
rice
coffee
mixtures
technological properties
description Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C and 180 °C) was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.
publishDate 2013
dc.date.none.fl_str_mv 2013-03-01
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=S0101-20612013000100002
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013005000014
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.33 n.1 2013
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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