Extrusion parameters in snacks production from cassava flour and casein

Detalhes bibliográficos
Autor(a) principal: Lustosa, Beatriz Helena Borges
Data de Publicação: 2010
Outros Autores: Leonel, Magali, Mischan, Martha Maria
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
DOI: 10.5433/1679-0359.2010v31n1p109
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4895
Resumo: This study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion, specific volume, color and hardness. Data analyses showed that the lower moisture, protein and temperature conditions provided desired expanded products with light color attributes, high expansion and low hardness.
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spelling Extrusion parameters in snacks production from cassava flour and caseinParâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseínaCassavaExtrusionProteinExpansionColorTextureMandiocaExtrusãoProteínaExpansãoCorTexturaThis study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion, specific volume, color and hardness. Data analyses showed that the lower moisture, protein and temperature conditions provided desired expanded products with light color attributes, high expansion and low hardness.Este trabalho teve por objetivo a avaliação dos efeitos das condições operacionais do processo de extrusão (temperatura de extrusão, umidade e teor de proteína) na obtenção de produtos expandidos de mandioca, enriquecidos com caseína, visando fornecer informações ao setor de processamento de mandioca. A farinha de mandioca e a caseína foram caracterizadas quanto aos seus componentes químicos e cor. O experimento seguiu o delineamento experimental “central composto rotacional” para três fatores. Os produtos obtidos foram caracterizados quanto ao índice de expansão, volume específico, cor e dureza. A análise dos dados mostrou que as condições de menor umidade, teor de proteína e temperatura proporcionaram a obtenção de produtos expandidos com atributos desejados, ou seja, cor clara, alta expansão e baixa dureza.UEL2010-04-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/489510.5433/1679-0359.2010v31n1p109Semina: Ciências Agrárias; Vol. 31 No. 1 (2010); 109-126Semina: Ciências Agrárias; v. 31 n. 1 (2010); 109-1261679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4895/4361Lustosa, Beatriz Helena BorgesLeonel, MagaliMischan, Martha Mariainfo:eu-repo/semantics/openAccess2015-11-19T18:38:25Zoai:ojs.pkp.sfu.ca:article/4895Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:38:25Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Extrusion parameters in snacks production from cassava flour and casein
Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
title Extrusion parameters in snacks production from cassava flour and casein
spellingShingle Extrusion parameters in snacks production from cassava flour and casein
Extrusion parameters in snacks production from cassava flour and casein
Lustosa, Beatriz Helena Borges
Cassava
Extrusion
Protein
Expansion
Color
Texture
Mandioca
Extrusão
Proteína
Expansão
Cor
Textura
Lustosa, Beatriz Helena Borges
Cassava
Extrusion
Protein
Expansion
Color
Texture
Mandioca
Extrusão
Proteína
Expansão
Cor
Textura
title_short Extrusion parameters in snacks production from cassava flour and casein
title_full Extrusion parameters in snacks production from cassava flour and casein
title_fullStr Extrusion parameters in snacks production from cassava flour and casein
Extrusion parameters in snacks production from cassava flour and casein
title_full_unstemmed Extrusion parameters in snacks production from cassava flour and casein
Extrusion parameters in snacks production from cassava flour and casein
title_sort Extrusion parameters in snacks production from cassava flour and casein
author Lustosa, Beatriz Helena Borges
author_facet Lustosa, Beatriz Helena Borges
Lustosa, Beatriz Helena Borges
Leonel, Magali
Mischan, Martha Maria
Leonel, Magali
Mischan, Martha Maria
author_role author
author2 Leonel, Magali
Mischan, Martha Maria
author2_role author
author
dc.contributor.author.fl_str_mv Lustosa, Beatriz Helena Borges
Leonel, Magali
Mischan, Martha Maria
dc.subject.por.fl_str_mv Cassava
Extrusion
Protein
Expansion
Color
Texture
Mandioca
Extrusão
Proteína
Expansão
Cor
Textura
topic Cassava
Extrusion
Protein
Expansion
Color
Texture
Mandioca
Extrusão
Proteína
Expansão
Cor
Textura
description This study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion, specific volume, color and hardness. Data analyses showed that the lower moisture, protein and temperature conditions provided desired expanded products with light color attributes, high expansion and low hardness.
publishDate 2010
dc.date.none.fl_str_mv 2010-04-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4895
10.5433/1679-0359.2010v31n1p109
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4895
identifier_str_mv 10.5433/1679-0359.2010v31n1p109
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4895/4361
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 31 No. 1 (2010); 109-126
Semina: Ciências Agrárias; v. 31 n. 1 (2010); 109-126
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1822182537353494528
dc.identifier.doi.none.fl_str_mv 10.5433/1679-0359.2010v31n1p109

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