Instant blend from cassava derivatives produced by extrusion

Detalhes bibliográficos
Autor(a) principal: Trombini,Fernanda Rossi Moretti
Data de Publicação: 2016
Outros Autores: Mischan,Martha Maria, Leonel,Magali
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000300573
Resumo: ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain extruded products with higher cold viscosity and water absorption index and light color, desirable qualities for rapid preparation products.
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spelling Instant blend from cassava derivatives produced by extrusionleavesstarchcolorwater absorptionviscosityABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain extruded products with higher cold viscosity and water absorption index and light color, desirable qualities for rapid preparation products.Universidade Federal de Santa Maria2016-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000300573Ciência Rural v.46 n.3 2016reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20141209info:eu-repo/semantics/openAccessTrombini,Fernanda Rossi MorettiMischan,Martha MariaLeonel,Magalieng2016-04-04T00:00:00ZRevista
dc.title.none.fl_str_mv Instant blend from cassava derivatives produced by extrusion
title Instant blend from cassava derivatives produced by extrusion
spellingShingle Instant blend from cassava derivatives produced by extrusion
Trombini,Fernanda Rossi Moretti
leaves
starch
color
water absorption
viscosity
title_short Instant blend from cassava derivatives produced by extrusion
title_full Instant blend from cassava derivatives produced by extrusion
title_fullStr Instant blend from cassava derivatives produced by extrusion
title_full_unstemmed Instant blend from cassava derivatives produced by extrusion
title_sort Instant blend from cassava derivatives produced by extrusion
author Trombini,Fernanda Rossi Moretti
author_facet Trombini,Fernanda Rossi Moretti
Mischan,Martha Maria
Leonel,Magali
author_role author
author2 Mischan,Martha Maria
Leonel,Magali
author2_role author
author
dc.contributor.author.fl_str_mv Trombini,Fernanda Rossi Moretti
Mischan,Martha Maria
Leonel,Magali
dc.subject.por.fl_str_mv leaves
starch
color
water absorption
viscosity
topic leaves
starch
color
water absorption
viscosity
description ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain extruded products with higher cold viscosity and water absorption index and light color, desirable qualities for rapid preparation products.
publishDate 2016
dc.date.none.fl_str_mv 2016-03-01
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=S0103-84782016000300573
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000300573
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20141209
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 Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.46 n.3 2016
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140548975853568

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