Development of extruded snacks from blends of soya flour, cassava starch and bran

被引：5

作者：

Moretti Trombini, Fernanda Rossi ^{[2
]}

Leonel, Magali ^{[1
]}

Mischan, Martha Maria ^{[3
]}

机构：

[1] UNESP, Ctr Raizes & Amidos Trop CERAT, BR-18610307 Botucatu, SP, Brazil

[2] Univ Estadual Paulista Julio de Mesquita Filho UN, Programa Posgrad Energia Agr, FCA, Botucatu, SP, Brazil

[3] UNESP, Dept Bioestat, IB, Botucatu, SP, Brazil

来源：

CIENCIA RURAL | 2013年 / 43卷 / 01期

关键词：

extrusion; starch; expansion; color; water; EXTRUSION CONDITIONS;

D O I：

10.1590/S0103-84782012005000123

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

This study aimed to evaluate the effect of the extrusion conditions on physical properties of extruded products. A factorial central composite design (2(4)) with four independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index and color, according to the variations in barrel temperature, screw speed, percentage of cassava bran and percentage of soya flour. The results indicate that is possible to produce new extruded products with good physical properties from blends of soya flour, cassava starch and bran.

引用

页码：178 / 184

页数：7

共 50 条

[31] Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour [J].

Katunzi-Kilewela, Ashura ;

Rweyemamu, Leonard Mp ;

Kaale, Lilian D. ;

Kibazohi, Oscar ;

Fortunatus, Roman M. .

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2023, 29 (03) :217-227

[32] Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties [J].

Nwabueze, Titus U. ;

Anoruoh, Glory A. .

FOOD AND BIOPROCESS TECHNOLOGY, 2011, 4 (01) :80-91

[33] Evaluation of Flour and Extruded Noodles from Eight Cassava Mosaic Disease (CMD)-Resistant Varieties [J].

Titus U. Nwabueze ;

Glory A. Anoruoh .

Food and Bioprocess Technology, 2011, 4 :80-91

[34] Exploring the potential of flour, starch concentrate, and protein concentrate from Richlea lentils in the development of lentil based extruded puffs [J].

Allan, Edwin ;

Bajwa, Dilpreet S. ;

Ganjyal, Girish M. ;

Kim, Sun-Hwa ;

Mcphee, Kevin E. ;

Obiri-Yeboah, Moses ;

Kuo, Wan-Yuan .

JOURNAL OF FOOD SCIENCE, 2024, 89 (12) :9622-9637

[35] Development of instant blends of cassava flour and casein: effect of protein contents and extrusion parameters on viscosity [J].

Borges Lustosa, Beatriz Helena ;

Leonel, Magali .

CIENCIA E TECNOLOGIA DE ALIMENTOS, 2010, 30 (03) :693-699

[36] Extruded biodegradable cast films from polyhydroxyalkanoate and thermoplastic starch blends: Fabrication and characterization [J].

Parulekar, Yashodhan ;

Mohanty, Amar K. .

MACROMOLECULAR MATERIALS AND ENGINEERING, 2007, 292 (12) :1218-1228

[37] Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours [J].

Singh, Jaspreet ;

Kaur, Lovedeep ;

McCarthy, Owen J. ;

Moughan, Paul J. ;

Singh, Harjinder .

FOOD RESEARCH INTERNATIONAL, 2009, 42 (5-6) :666-673

[38] NUTRITIONAL, FUNCTIONAL AND PHYSICAL PROPERTIES OF EXTRUDATES FROM BLENDS OF CASSAVA FLOUR WITH CEREAL AND LEGUME FLOURS [J].

Jisha, S. ;

Sheriff, J. T. ;

Padmaja, G. .

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2010, 13 (05) :1002-1011

[39] Physicochemical properties and starch granular characteristics of flour from various Manihot esculenta (cassava) genotypes [J].

Niba, LL ;

Bokanga, MM ;

Jackson, FL ;

Schlimme, DS ;

Li, BW .

JOURNAL OF FOOD SCIENCE, 2002, 67 (05) :1701-1705

[40] DEVELOPMENT OF EXTRUDED CORN-BASED SNACKS WITH PEACH PALM FRUIT FLOUR (BACTRIS GASIPAES HBK): NUTRITIONAL, FUNCTIONAL AND ANTIOXIDANT CHARACTERISTICS [J].

Agudelo, C. ;

Yuste, A. ;

Godoy, S. P. ;

Garcia-Martinez, E. .

ANNALS OF NUTRITION AND METABOLISM, 2018, 73 :67-67

← 1 2 3 4 5 →