Development of extruded snacks from rice and bean fragments

Detalhes bibliográficos
Autor(a) principal: Soares Júnior, Manoel Soares
Data de Publicação: 2011
Outros Autores: Santos, Talita Pereira Baêta, Pereira, Grazyella Fernandes, Minafra, Cibele da Silva, Caliari, Márcio, Silva, Flávio Alves da
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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spelling 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
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