Cassava and turmeric flour blends as new raw materials to extruded snacks

Detalhes bibliográficos
Autor(a) principal: Spinello,Alessandra Mussato
Data de Publicação: 2014
Outros Autores: Leonel,Magali, Mischan,Martha Maria, Carmo,Ezequiel Lopes do
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100008
Resumo: Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.
id UFLA-2_78e4b5878b9e1850167a976e333ec400
oai_identifier_str oai:scielo:S1413-70542014000100008
network_acronym_str UFLA-2
network_name_str Ciência e Agrotecnologia (Online)
repository_id_str
spelling Cassava and turmeric flour blends as new raw materials to extruded snacksCurcuma longaManihot esculentaextrusionShort cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.Editora da UFLA2014-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100008Ciência e Agrotecnologia v.38 n.1 2014reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542014000100008info:eu-repo/semantics/openAccessSpinello,Alessandra MussatoLeonel,MagaliMischan,Martha MariaCarmo,Ezequiel Lopes doeng2014-10-24T00:00:00Zoai:scielo:S1413-70542014000100008Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:19.210324Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Cassava and turmeric flour blends as new raw materials to extruded snacks
title Cassava and turmeric flour blends as new raw materials to extruded snacks
spellingShingle Cassava and turmeric flour blends as new raw materials to extruded snacks
Spinello,Alessandra Mussato
Curcuma longa
Manihot esculenta
extrusion
title_short Cassava and turmeric flour blends as new raw materials to extruded snacks
title_full Cassava and turmeric flour blends as new raw materials to extruded snacks
title_fullStr Cassava and turmeric flour blends as new raw materials to extruded snacks
title_full_unstemmed Cassava and turmeric flour blends as new raw materials to extruded snacks
title_sort Cassava and turmeric flour blends as new raw materials to extruded snacks
author Spinello,Alessandra Mussato
author_facet Spinello,Alessandra Mussato
Leonel,Magali
Mischan,Martha Maria
Carmo,Ezequiel Lopes do
author_role author
author2 Leonel,Magali
Mischan,Martha Maria
Carmo,Ezequiel Lopes do
author2_role author
author
author
dc.contributor.author.fl_str_mv Spinello,Alessandra Mussato
Leonel,Magali
Mischan,Martha Maria
Carmo,Ezequiel Lopes do
dc.subject.por.fl_str_mv Curcuma longa
Manihot esculenta
extrusion
topic Curcuma longa
Manihot esculenta
extrusion
description Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.
publishDate 2014
dc.date.none.fl_str_mv 2014-02-01
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=S1413-70542014000100008
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542014000100008
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 Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.38 n.1 2014
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
_version_ 1799874969263407104