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

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