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

• Autor(a) principal: Spinello, Alessandra Mussato [UNESP]
• Data de Publicação: 2014
• Outros Autores: Leonel, Magali [UNESP], Mischan, Martha Maria [UNESP], Carmo, Ezequiel Lopes Do [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/S1413-70542014000100008; http://hdl.handle.net/11449/110232
• topic: Curcuma longa; Manihot esculenta; extrusão; Curcuma longa; Manihot esculenta; extrusion

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.