Mistura instantânea de derivados de mandioca produzida por extrusão

Detalhes bibliográficos
Autor(a) principal: Trombini, Fernanda Rossi Moretti [UNESP]
Data de Publicação: 2016
Outros Autores: Mischan, Martha Maria [UNESP], Leonel, Magali [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/0103-8478cr20141209
http://hdl.handle.net/11449/172409
Resumo: 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 Mistura instantânea de derivados de mandioca produzida por extrusãoInstant blend from cassava derivatives produced by extrusionColorLeavesStarchViscosityWater absorptionThe 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 Estadual Paulista “Júlio de Mesquita Filho” (UNESP)Departamento de Bioestatística Instituto de Biociências (IB) UNESP Distrito de Rubião JúniorCentro de Raízes e Amidos Tropicais (CERAT) UNESP, Rua José Barbosa de Barros, 1780Universidade Estadual Paulista “Júlio de Mesquita Filho” (UNESP)Departamento de Bioestatística Instituto de Biociências (IB) UNESP Distrito de Rubião JúniorCentro de Raízes e Amidos Tropicais (CERAT) UNESP, Rua José Barbosa de Barros, 1780Universidade Estadual Paulista (Unesp)Trombini, Fernanda Rossi Moretti [UNESP]Mischan, Martha Maria [UNESP]Leonel, Magali [UNESP]2018-12-11T17:00:09Z2018-12-11T17:00:09Z2016-03-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article573-579application/pdfhttp://dx.doi.org/10.1590/0103-8478cr20141209Ciencia Rural, v. 46, n. 3, p. 573-579, 2016.1678-45960103-8478http://hdl.handle.net/11449/17240910.1590/0103-8478cr20141209S0103-847820160003005732-s2.0-84954048283S0103-84782016000300573.pdf37399308485491945493452207047677Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCiencia Rural0,337info:eu-repo/semantics/openAccess2023-10-28T06:12:12Zoai:repositorio.unesp.br:11449/172409Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:18:14.861124Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Mistura instantânea de derivados de mandioca produzida por extrusão
Instant blend from cassava derivatives produced by extrusion
title Mistura instantânea de derivados de mandioca produzida por extrusão
spellingShingle Mistura instantânea de derivados de mandioca produzida por extrusão
Trombini, Fernanda Rossi Moretti [UNESP]
Color
Leaves
Starch
Viscosity
Water absorption
title_short Mistura instantânea de derivados de mandioca produzida por extrusão
title_full Mistura instantânea de derivados de mandioca produzida por extrusão
title_fullStr Mistura instantânea de derivados de mandioca produzida por extrusão
title_full_unstemmed Mistura instantânea de derivados de mandioca produzida por extrusão
title_sort Mistura instantânea de derivados de mandioca produzida por extrusão
author Trombini, Fernanda Rossi Moretti [UNESP]
author_facet Trombini, Fernanda Rossi Moretti [UNESP]
Mischan, Martha Maria [UNESP]
Leonel, Magali [UNESP]
author_role author
author2 Mischan, Martha Maria [UNESP]
Leonel, Magali [UNESP]
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Trombini, Fernanda Rossi Moretti [UNESP]
Mischan, Martha Maria [UNESP]
Leonel, Magali [UNESP]
dc.subject.por.fl_str_mv Color
Leaves
Starch
Viscosity
Water absorption
topic Color
Leaves
Starch
Viscosity
Water absorption
description 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
2018-12-11T17:00:09Z
2018-12-11T17:00:09Z
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/10.1590/0103-8478cr20141209
Ciencia Rural, v. 46, n. 3, p. 573-579, 2016.
1678-4596
0103-8478
http://hdl.handle.net/11449/172409
10.1590/0103-8478cr20141209
S0103-84782016000300573
2-s2.0-84954048283
S0103-84782016000300573.pdf
3739930848549194
5493452207047677
url http://dx.doi.org/10.1590/0103-8478cr20141209
http://hdl.handle.net/11449/172409
identifier_str_mv Ciencia Rural, v. 46, n. 3, p. 573-579, 2016.
1678-4596
0103-8478
10.1590/0103-8478cr20141209
S0103-84782016000300573
2-s2.0-84954048283
S0103-84782016000300573.pdf
3739930848549194
5493452207047677
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ciencia Rural
0,337
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 573-579
application/pdf
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_ 1808128631425204224

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