SciELO - Scientific Electronic Library Online

 
vol.34 número4Avaliação de diferentes sanificantes na qualidade microbiológica de mandioquinha-salsa minimamente processadaControle pós-colheita da antracnose da banana -prata anã tratada com fungicidas e mantida sob refrigeração índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Ciência e Agrotecnologia

versão impressa ISSN 1413-7054

Resumo

CARVALHO, Ana Vânia et al. Technological chracterization of third generation extruded from cassava (Manihot esculenta crantz) and pupunha (Bactris gasipaes kunth.) flour. Ciênc. agrotec. [online]. 2010, vol.34, n.4, pp.995-1003. ISSN 1413-7054.  https://doi.org/10.1590/S1413-70542010000400028.

The objective of this work was to study the technological functional properties of third generation extruded products obtained from cassava (Manihot esculenta Crantz) and pupunha (Bactris gasipaes Kunth.) flour mixtures, in terms of apparent density, water absorption index (WAI), water solubility index (WSI) and paste viscosity. The extruded products were formulated by adding 15%, 20% or 25% pupunha flour to cassava flour, and processing the mixtures in a pilot scale single screw extruder. The extrusion parameters were fixed by using five extrusion zones (at 30ºC, 40ºC, 60ºC, 65ºC, and 70ºC); screw speed, 177 rpm; feed rate, 292g/min; laminar matrix with 1 mm. The formed third generation extruded presented relatively low or intermediate values of WAI and WSI. After being fried, the extruded elements were expanded and thus their apparent density were reduced. Development or application of technologies such as extrusion, which allow utilization of regional raw food materials such as cassava and pupunha, is a way of aggregating value to the natural resources, at the same time allowing development of new food products ready for consumption.

Palavras-chave : Bactris gasipaes; Manihot esculenta; third generation extruded; paste viscosity; water absorption index.

        · resumo em Português     · texto em Português     · Português ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons