Extrusion parameters in snacks production from cassava flour and casein

Detalhes bibliográficos
Autor(a) principal: Lustosa, Beatriz Helena Borges [UNESP]
Data de Publicação: 2010
Outros Autores: Leonel, Magali [UNESP], Mischan, Martha Maria [UNESP]
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.5433/1679-0359.2010v31n1p109
http://hdl.handle.net/11449/226492
Resumo: This study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion, specific volume, color and hardness. Data analyses showed that the lower moisture, protein and temperature conditions provided desired expanded products with light color attributes, high expansion and low hardness.
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spelling Extrusion parameters in snacks production from cassava flour and caseinParâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseínaCassavaColorExpansionExtrusionProteinTextureThis study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion, specific volume, color and hardness. Data analyses showed that the lower moisture, protein and temperature conditions provided desired expanded products with light color attributes, high expansion and low hardness.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Instituto de Biociências/UNESP, Botucatu-SP. Bolsista FAPESPCentro de Raízes e Amidos Tropicais (CERAT) UNESP, Botucatu-SPDepto. Bioestatística Instituto de Biociências UNESP, Botucatu-SPInstituto de Biociências/UNESP, Botucatu-SP. Bolsista FAPESPCentro de Raízes e Amidos Tropicais (CERAT) UNESP, Botucatu-SPDepto. Bioestatística Instituto de Biociências UNESP, Botucatu-SPUniversidade Estadual Paulista (UNESP)Lustosa, Beatriz Helena Borges [UNESP]Leonel, Magali [UNESP]Mischan, Martha Maria [UNESP]2022-04-29T00:25:07Z2022-04-29T00:25:07Z2010-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article109-126http://dx.doi.org/10.5433/1679-0359.2010v31n1p109Semina:Ciencias Agrarias, v. 31, n. 1, p. 109-126, 2010.1679-0359http://hdl.handle.net/11449/22649210.5433/1679-0359.2010v31n1p1092-s2.0-80052195515Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporSemina:Ciencias Agrariasinfo:eu-repo/semantics/openAccess2024-04-12T13:49:52Zoai:repositorio.unesp.br:11449/226492Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:35:12.993387Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Extrusion parameters in snacks production from cassava flour and casein
Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
title Extrusion parameters in snacks production from cassava flour and casein
spellingShingle Extrusion parameters in snacks production from cassava flour and casein
Lustosa, Beatriz Helena Borges [UNESP]
Cassava
Color
Expansion
Extrusion
Protein
Texture
title_short Extrusion parameters in snacks production from cassava flour and casein
title_full Extrusion parameters in snacks production from cassava flour and casein
title_fullStr Extrusion parameters in snacks production from cassava flour and casein
title_full_unstemmed Extrusion parameters in snacks production from cassava flour and casein
title_sort Extrusion parameters in snacks production from cassava flour and casein
author Lustosa, Beatriz Helena Borges [UNESP]
author_facet Lustosa, Beatriz Helena Borges [UNESP]
Leonel, Magali [UNESP]
Mischan, Martha Maria [UNESP]
author_role author
author2 Leonel, Magali [UNESP]
Mischan, Martha Maria [UNESP]
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Lustosa, Beatriz Helena Borges [UNESP]
Leonel, Magali [UNESP]
Mischan, Martha Maria [UNESP]
dc.subject.por.fl_str_mv Cassava
Color
Expansion
Extrusion
Protein
Texture
topic Cassava
Color
Expansion
Extrusion
Protein
Texture
description This study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion, specific volume, color and hardness. Data analyses showed that the lower moisture, protein and temperature conditions provided desired expanded products with light color attributes, high expansion and low hardness.
publishDate 2010
dc.date.none.fl_str_mv 2010-01-01
2022-04-29T00:25:07Z
2022-04-29T00:25:07Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.5433/1679-0359.2010v31n1p109
Semina:Ciencias Agrarias, v. 31, n. 1, p. 109-126, 2010.
1679-0359
http://hdl.handle.net/11449/226492
10.5433/1679-0359.2010v31n1p109
2-s2.0-80052195515
url http://dx.doi.org/10.5433/1679-0359.2010v31n1p109
http://hdl.handle.net/11449/226492
identifier_str_mv Semina:Ciencias Agrarias, v. 31, n. 1, p. 109-126, 2010.
1679-0359
10.5433/1679-0359.2010v31n1p109
2-s2.0-80052195515
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Semina:Ciencias Agrarias
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 109-126
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129533244604416

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