Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties - DOI: 10.4025/actascitechnol.v31i2.892

Detalhes bibliográficos
Autor(a) principal: Lustosa, Beatriz Helena Borges
Data de Publicação: 2009
Outros Autores: Leonel, Magali, Leite, Tatiana Dias, Franco, Célia Maria Landi, Mischan, Martha Maria
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/892
Resumo: With the advancement of technology, there is the possibility of introduction of differentiated flours, such as cassava instant flour. This alternative has generated great interest from the cassava processing industries. This study aimed to assess the effect of extrusion temperature, moisture content and screw speed on the thermal and viscosity properties of extruded cassava flour. The results showed significant effects of process parameters on the viscosity properties, with effect of screw speed on cold viscosity, viscosity peak and breakdown. The viscosity peak was influenced by the three parameters of extrusion process. No significant effects of operational conditions were observed on the final viscosity and retrogradation. The thermal properties of extruded cassava flours showed no residual enthalpy of gelatinization.
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spelling Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties - DOI: 10.4025/actascitechnol.v31i2.892Produção de farinha instantânea de mandioca: efeito das condições de extrusão sobre as propriedades térmicas e de pasta - DOI: 10.4025/actascitechnol.v31i2.892cassavaflourstarchextrusionviscositymandiocafarinhaamidoextrusãoviscosidadeCiência e Tecnologia de AlimentosWith the advancement of technology, there is the possibility of introduction of differentiated flours, such as cassava instant flour. This alternative has generated great interest from the cassava processing industries. This study aimed to assess the effect of extrusion temperature, moisture content and screw speed on the thermal and viscosity properties of extruded cassava flour. The results showed significant effects of process parameters on the viscosity properties, with effect of screw speed on cold viscosity, viscosity peak and breakdown. The viscosity peak was influenced by the three parameters of extrusion process. No significant effects of operational conditions were observed on the final viscosity and retrogradation. The thermal properties of extruded cassava flours showed no residual enthalpy of gelatinization.Com o avanço de tecnologias, existe a possibilidade da introdução, no mercado, de farinhas de mandioca diferenciadas, como as farinhas instantâneas, sendo esta uma alternativa de grande interesse para as indústrias processadoras de mandioca. Este trabalho teve por objetivo avaliar o efeito da temperatura de extrusão, umidade da farinha e rotação da rosca sobre as propriedades térmicas e de pasta de farinhas de mandioca extrusadas. Os resultados obtidos mostraram efeitos significativos da rotação da rosca sobre a viscosidade inicial, pico e quebra de viscosidade. O pico de viscosidade foi influenciado pelos três parâmetros de processo, não sendo observados efeitos significativos dos parâmetros sobre a viscosidade final e tendência a retrogradação. As propriedades térmicas das farinhas extrusadas não apresentaram entalpia de gelatinização residual.Universidade Estadual De Maringá2009-06-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpropriedades térmicas, superfície de respostaapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/89210.4025/actascitechnol.v31i2.892Acta Scientiarum. Technology; Vol 31 No 2 (2009); 231-238Acta Scientiarum. Technology; v. 31 n. 2 (2009); 231-2381806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/892/892Lustosa, Beatriz Helena BorgesLeonel, MagaliLeite, Tatiana DiasFranco, Célia Maria LandiMischan, Martha Mariainfo:eu-repo/semantics/openAccess2024-05-17T13:02:30Zoai:periodicos.uem.br/ojs:article/892Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2024-05-17T13:02:30Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties - DOI: 10.4025/actascitechnol.v31i2.892
Produção de farinha instantânea de mandioca: efeito das condições de extrusão sobre as propriedades térmicas e de pasta - DOI: 10.4025/actascitechnol.v31i2.892
title Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties - DOI: 10.4025/actascitechnol.v31i2.892
spellingShingle Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties - DOI: 10.4025/actascitechnol.v31i2.892
Lustosa, Beatriz Helena Borges
cassava
flour
starch
extrusion
viscosity
mandioca
farinha
amido
extrusão
viscosidade
Ciência e Tecnologia de Alimentos
title_short Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties - DOI: 10.4025/actascitechnol.v31i2.892
title_full Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties - DOI: 10.4025/actascitechnol.v31i2.892
title_fullStr Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties - DOI: 10.4025/actascitechnol.v31i2.892
title_full_unstemmed Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties - DOI: 10.4025/actascitechnol.v31i2.892
title_sort Cassava instant flour: effect of extrusion conditions on thermal and viscosity properties - DOI: 10.4025/actascitechnol.v31i2.892
author Lustosa, Beatriz Helena Borges
author_facet Lustosa, Beatriz Helena Borges
Leonel, Magali
Leite, Tatiana Dias
Franco, Célia Maria Landi
Mischan, Martha Maria
author_role author
author2 Leonel, Magali
Leite, Tatiana Dias
Franco, Célia Maria Landi
Mischan, Martha Maria
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Lustosa, Beatriz Helena Borges
Leonel, Magali
Leite, Tatiana Dias
Franco, Célia Maria Landi
Mischan, Martha Maria
dc.subject.por.fl_str_mv cassava
flour
starch
extrusion
viscosity
mandioca
farinha
amido
extrusão
viscosidade
Ciência e Tecnologia de Alimentos
topic cassava
flour
starch
extrusion
viscosity
mandioca
farinha
amido
extrusão
viscosidade
Ciência e Tecnologia de Alimentos
description With the advancement of technology, there is the possibility of introduction of differentiated flours, such as cassava instant flour. This alternative has generated great interest from the cassava processing industries. This study aimed to assess the effect of extrusion temperature, moisture content and screw speed on the thermal and viscosity properties of extruded cassava flour. The results showed significant effects of process parameters on the viscosity properties, with effect of screw speed on cold viscosity, viscosity peak and breakdown. The viscosity peak was influenced by the three parameters of extrusion process. No significant effects of operational conditions were observed on the final viscosity and retrogradation. The thermal properties of extruded cassava flours showed no residual enthalpy of gelatinization.
publishDate 2009
dc.date.none.fl_str_mv 2009-06-17
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
propriedades térmicas, superfície de resposta
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/892
10.4025/actascitechnol.v31i2.892
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/892
identifier_str_mv 10.4025/actascitechnol.v31i2.892
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/892/892
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 Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 31 No 2 (2009); 231-238
Acta Scientiarum. Technology; v. 31 n. 2 (2009); 231-238
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
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