Development of extruded snacks from rice and bean fragments
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2418 |
Resumo: | In this work physical, sensorial and nutritional characteristics of extruded snacks, obtained from different formulations with flour of broken rice (BRF) and broken bean (BBF) were analysed aiming at extending the use of these byproducts in human feeding. For snacks formulation, completely randomized design (CRD), with five treatments (0% BRF/ 100% BBF; 25% BRF/ 75% BBF; 50% BRF/ 50% BBF; 75% BRF/ 25% BBF and 100% BRF/ 0% BBF) and three repetitions, was used. Expansion index (sixteen replicates), proximate composition and energy value (triplicates) evaluations were made. Expansion index varied between 2,0 and 3,9, and the treatment 75% BRF/25% BBF presented the biggest value. As for sensorial attributes, the treatment 100% BRF/0% BBF presented the best score for appearance, aroma, texture and flavor attributes, however, no significant difference in relation to treatments 75% BRF/25% BBF and 50% BRF/50% BBF with exception to aroma was presented. Regarding to proximate composition, it was observed that it had an increase of moisture and carbohydrates, and reduction of ashes, proteins and ether extract of the snacks with the increase of the amount of BRA and reduction of the amount of BBF in the formulation of the same ones. Therefore, it was verified that the use of by-products of rice and beans is viable as raw material to develop extruded snacks of high nutritional value and low cost, independent of the amount used of broken rice and broken bean flour in the formulation. |
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Development of extruded snacks from rice and bean fragmentsDesenvolvimento de salgadinhos extrusados a partir de fragmentos de arroz e de feijãoOryza sativa L.Phaseolus vulgaris L.ByproductExtrusion.Oryza sativa L.Phaseolus vulgaris L.SubprodutosExtrusão.In this work physical, sensorial and nutritional characteristics of extruded snacks, obtained from different formulations with flour of broken rice (BRF) and broken bean (BBF) were analysed aiming at extending the use of these byproducts in human feeding. For snacks formulation, completely randomized design (CRD), with five treatments (0% BRF/ 100% BBF; 25% BRF/ 75% BBF; 50% BRF/ 50% BBF; 75% BRF/ 25% BBF and 100% BRF/ 0% BBF) and three repetitions, was used. Expansion index (sixteen replicates), proximate composition and energy value (triplicates) evaluations were made. Expansion index varied between 2,0 and 3,9, and the treatment 75% BRF/25% BBF presented the biggest value. As for sensorial attributes, the treatment 100% BRF/0% BBF presented the best score for appearance, aroma, texture and flavor attributes, however, no significant difference in relation to treatments 75% BRF/25% BBF and 50% BRF/50% BBF with exception to aroma was presented. Regarding to proximate composition, it was observed that it had an increase of moisture and carbohydrates, and reduction of ashes, proteins and ether extract of the snacks with the increase of the amount of BRA and reduction of the amount of BBF in the formulation of the same ones. Therefore, it was verified that the use of by-products of rice and beans is viable as raw material to develop extruded snacks of high nutritional value and low cost, independent of the amount used of broken rice and broken bean flour in the formulation.Neste trabalho foram analisadas características físicas, sensoriais e nutricionais de salgadinhos extrusados obtidos a partir de diferentes formulações de farinhas de quirera de arroz (FQA) e de bandinha de feijão (FBF), visando ampliar a utilização destes subprodutos na alimentação humana. Para formulação dos salgadinhos utilizou-se delineamento inteiramente casualisado (DIC), com cinco tratamentos (0% FQA/ 100% FBF; 25% FQA/ 75% FBF; 50% FQA/ 50% FBF; 75% FQA/ 25% FBF e 100% FQA/ 0% FBF) e três repetições. Foram feitas as avaliações do índice de expansão (dezesseis replicatas), da composição centesimal e do valor energético (triplicatas). O índice de expansão variou entre 2,0 e 3,9, e o tratamento 75% FQA/ 25% FBF apresentou o maior valor. Com relação aos atributos sensoriais, o tratamento 100% FQA/ 0% FBF apresentou melhor escore para os atributos aparência, aroma, textura e sabor, no entanto, este não apresentou diferença significativa em relação aos tratamentos 75% FQA/ 25% FBF e 50% FQA/ 50% FBF, com exceção do aroma. Com relação à composição centesimal, observou-se que houve um aumento de umidade e carboidratos e diminuição de cinzas, proteínas e extrato etéreo dos salgadinhos com a elevação da quantidade de FQA e redução da quantidade de FBF na formulação dos mesmos. Portanto, verificou-se que é viável o aproveitamento dos subprodutos de arroz e feijão como matéria-prima para desenvolver salgadinhos extrusados de alto valor nutricional e baixo custo, independente da proporção utilizada na formulação de farinhas de quirera de arroz e bandinha de feijão.UEL2011-03-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/241810.5433/1679-0359.2011v32n1p191Semina: Ciências Agrárias; Vol. 32 No. 1 (2011); 191-200Semina: Ciências Agrárias; v. 32 n. 1 (2011); 191-2001679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2418/7180Soares Júnior, Manoel SoaresSantos, Talita Pereira BaêtaPereira, Grazyella FernandesMinafra, Cibele da SilvaCaliari, MárcioSilva, Flávio Alves dainfo:eu-repo/semantics/openAccess2015-11-19T18:38:01Zoai:ojs.pkp.sfu.ca:article/2418Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:38:01Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Development of extruded snacks from rice and bean fragments Desenvolvimento de salgadinhos extrusados a partir de fragmentos de arroz e de feijão |
title |
Development of extruded snacks from rice and bean fragments |
spellingShingle |
Development of extruded snacks from rice and bean fragments Soares Júnior, Manoel Soares Oryza sativa L. Phaseolus vulgaris L. Byproduct Extrusion. Oryza sativa L. Phaseolus vulgaris L. Subprodutos Extrusão. |
title_short |
Development of extruded snacks from rice and bean fragments |
title_full |
Development of extruded snacks from rice and bean fragments |
title_fullStr |
Development of extruded snacks from rice and bean fragments |
title_full_unstemmed |
Development of extruded snacks from rice and bean fragments |
title_sort |
Development of extruded snacks from rice and bean fragments |
author |
Soares Júnior, Manoel Soares |
author_facet |
Soares Júnior, Manoel Soares Santos, Talita Pereira Baêta Pereira, Grazyella Fernandes Minafra, Cibele da Silva Caliari, Márcio Silva, Flávio Alves da |
author_role |
author |
author2 |
Santos, Talita Pereira Baêta Pereira, Grazyella Fernandes Minafra, Cibele da Silva Caliari, Márcio Silva, Flávio Alves da |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Soares Júnior, Manoel Soares Santos, Talita Pereira Baêta Pereira, Grazyella Fernandes Minafra, Cibele da Silva Caliari, Márcio Silva, Flávio Alves da |
dc.subject.por.fl_str_mv |
Oryza sativa L. Phaseolus vulgaris L. Byproduct Extrusion. Oryza sativa L. Phaseolus vulgaris L. Subprodutos Extrusão. |
topic |
Oryza sativa L. Phaseolus vulgaris L. Byproduct Extrusion. Oryza sativa L. Phaseolus vulgaris L. Subprodutos Extrusão. |
description |
In this work physical, sensorial and nutritional characteristics of extruded snacks, obtained from different formulations with flour of broken rice (BRF) and broken bean (BBF) were analysed aiming at extending the use of these byproducts in human feeding. For snacks formulation, completely randomized design (CRD), with five treatments (0% BRF/ 100% BBF; 25% BRF/ 75% BBF; 50% BRF/ 50% BBF; 75% BRF/ 25% BBF and 100% BRF/ 0% BBF) and three repetitions, was used. Expansion index (sixteen replicates), proximate composition and energy value (triplicates) evaluations were made. Expansion index varied between 2,0 and 3,9, and the treatment 75% BRF/25% BBF presented the biggest value. As for sensorial attributes, the treatment 100% BRF/0% BBF presented the best score for appearance, aroma, texture and flavor attributes, however, no significant difference in relation to treatments 75% BRF/25% BBF and 50% BRF/50% BBF with exception to aroma was presented. Regarding to proximate composition, it was observed that it had an increase of moisture and carbohydrates, and reduction of ashes, proteins and ether extract of the snacks with the increase of the amount of BRA and reduction of the amount of BBF in the formulation of the same ones. Therefore, it was verified that the use of by-products of rice and beans is viable as raw material to develop extruded snacks of high nutritional value and low cost, independent of the amount used of broken rice and broken bean flour in the formulation. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-03-31 |
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/2418 10.5433/1679-0359.2011v32n1p191 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2418 |
identifier_str_mv |
10.5433/1679-0359.2011v32n1p191 |
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/2418/7180 |
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. 32 No. 1 (2011); 191-200 Semina: Ciências Agrárias; v. 32 n. 1 (2011); 191-200 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_ |
1799306058058956800 |