Características físicas de farinha de batata cv. ‘Ibituaçú’ submetida a diferentes parâmetros de extrusão

• Autor(a) principal: Cardoso, Raema Fortes Vicente [UNESP]
• Data de Publicação: 2015
• Outros Autores: Garcia, Émerson Loli [UNESP], do Carmo, Ezequiel Lopes, 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/10.1590/0103-8478cr20141538; http://hdl.handle.net/11449/172207
• topic: Extrusion; Physical properties; Solanum tuberosum L

This study aimed to evaluate potato flour from ‘Ibituaçú’ cultivar as raw material for extrudates. Potato flour was processed in a single-screw extruder following central composite rotational design for three factors, being considered as independent parameters: temperature in the third zone, humidity and screw speed. The products obtained were characterized by expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), hardness (H), color (L*, a* and b*). Results showed an effect of the independent parameters on the extruded physical characteristics. The parameters varied from: 3.22 to 5.47 (EI); 2.08 to 11.23 mL g-1 (SV), 32.88 to 63.72% (WSI), 4.02 to 8.97 g gel g-1 (WAI), 7.54 to 29.85 kgf (H), 53.89 to 68.72 (L*), 5.59 to 6.92 (a*), 16.6 to 22.6 (b*). It was concluded that expanded products with desired physical characteristics are obtained at high temperature; low humidity and intermediate screw speed.