Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína

Detalhes bibliográficos
Autor(a) principal: Borges Lustosa, Beatriz Helena
Data de Publicação: 2010
Outros Autores: Leonel, Magali [UNESP], Mischan, Martha Maria [UNESP]
Tipo de documento: Artigo de conferência
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/4895
http://hdl.handle.net/11449/17204
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 Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseínaExtrusion parameters in snacks production from cassava flour and caseinCassavaextrusionproteinexpansioncolortextureThis 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.UNESP, CERAT, Botucatu, SP, BrazilUNESP, Inst Biociencias, Dept Bioestat, Botucatu, SP, BrazilUNESP, CERAT, Botucatu, SP, BrazilUNESP, Inst Biociencias, Dept Bioestat, Botucatu, SP, BrazilUniversidade Estadual de Londrina (UEL)Universidade Estadual Paulista (Unesp)Borges Lustosa, Beatriz HelenaLeonel, Magali [UNESP]Mischan, Martha Maria [UNESP]2014-05-20T13:48:15Z2014-05-20T13:48:15Z2010-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject109-126application/pdfhttp://www.uel.br/revistas/uel/index.php/semagrarias/article/view/4895Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 31, n. 1, p. 109-126, 2010.1676-546Xhttp://hdl.handle.net/11449/17204WOS:000277376800011WOS000277376800011.pdf37399308485491945493452207047677Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporSemina: Ciências Agrárias0.349info:eu-repo/semantics/openAccess2024-04-15T14:41:42Zoai:repositorio.unesp.br:11449/17204Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:32:31.706274Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
Extrusion parameters in snacks production from cassava flour and casein
title Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
spellingShingle Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
Borges Lustosa, Beatriz Helena
Cassava
extrusion
protein
expansion
color
texture
title_short Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
title_full Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
title_fullStr Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
title_full_unstemmed Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
title_sort Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
author Borges Lustosa, Beatriz Helena
author_facet Borges Lustosa, Beatriz Helena
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 Borges Lustosa, Beatriz Helena
Leonel, Magali [UNESP]
Mischan, Martha Maria [UNESP]
dc.subject.por.fl_str_mv Cassava
extrusion
protein
expansion
color
texture
topic Cassava
extrusion
protein
expansion
color
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
2014-05-20T13:48:15Z
2014-05-20T13:48:15Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/conferenceObject
format conferenceObject
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/4895
Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 31, n. 1, p. 109-126, 2010.
1676-546X
http://hdl.handle.net/11449/17204
WOS:000277376800011
WOS000277376800011.pdf
3739930848549194
5493452207047677
url http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/4895
http://hdl.handle.net/11449/17204
identifier_str_mv Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 31, n. 1, p. 109-126, 2010.
1676-546X
WOS:000277376800011
WOS000277376800011.pdf
3739930848549194
5493452207047677
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Semina: Ciências Agrárias
0.349
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 109-126
application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual de Londrina (UEL)
publisher.none.fl_str_mv Universidade Estadual de Londrina (UEL)
dc.source.none.fl_str_mv Web of Science
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_ 1808129529971998720

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