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vol.21 issue2CENTESIMAL AND MINERAL COMPOSITION OF THE RAW AND COOKED SHELLFISHES OF THE NATAL-RN CITYDEHYDRATION OF ACEROLA PULP (Malpighia emarginata D.C.) BY FOAM-MAT DRYING PROCESS author indexsubject indexarticles search
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Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X

Abstract

KARAM, Laura Beatriz; GROSSMANN, Maria Victória E.  and  SILVA, Rui Sérgio S. F.. OAT FLOUR/WAXY CORN STARCH BLENDS FOR SNACKS PRODUCTION. Ciênc. Tecnol. Aliment. [online]. 2001, vol.21, n.2, pp.158-163. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612001000200007.

The potential application of modified starch to enhance properties of oat flour extruded products was investigated. The process was performed using a single screw extruder, applying a 25 factorial design with 3 repetitions on the central point. The independent variables were: feed moisture, extrusion temperature, screw speed, die diameter and modified starch level and depended studied variables were: specific volume, hardness and fracturability. Based on results of the experiments a new experimental design was proposed to optimize product characteristics. The best combination of variables to obtain snacks with good expansion and texture was: 17% feed moisture, 183°C temperature, 100rpm screw speed, 4mm die diameter and 30% waxy starch. The product obtained presented 7.2mL/g specific volume, 5.41N hardness and 2.02N fracturability, therefore their characteristics were similar to those of commercial corn products.

Keywords : snacks; oat; modified starch.

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