SciELO - Scientific Electronic Library Online

vol.15 issue1Stability of biofortified sweet potato flourEvaluation of honey crystallization from the colour and water activity parameters author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Brazilian Journal of Food Technology

On-line version ISSN 1981-6723


CARVALHO, Ana Vânia et al. Processing and characterization of an extruded snack made from broken rice flour and broken common bean flour. Braz. J. Food Technol. [online]. 2012, vol.15, n.1, pp.72-83. ISSN 1981-6723.

The objective of this work was to develop a new formulation for a snack made by thermoplastic extrusion from a mixture of broken rice flour and broken common bean flour, and assess the nutritional, sensory and technological potential of the new product. The broken common bean flour was added to the broken rice flour at a rate of 30%, and the snack was produced in a pilot scale single screw extruder. The extrusion parameters were fixed using three extrusion zones (at 40, 60 and 85 °C); screw speed of 177 rpm; feed rate of 292 g.min-1; and a circular matrix with a diameter of 3.85 mm. The snack sample was submitted to physicochemical, technological and sensory analyses. A significant effect of adding the broken common bean flour was observed in increasing the levels of protein and fiber in the snack, when compared with only broken rice flour. With respect to the technological characteristics, a bulk density of 0.17 was obtained, expansion rate of 7.75 and instrumental hardness of 435.98 g.f. The formulation was well accepted, with an acceptance rate of 76% for overall impression. It was concluded that it was possible to produce extruded snacks by incorporating 30% of broken common bean flour into broken rice flour, resulting in gluten free products with good sensory acceptance and adequate nutritional value.

Keywords : Phaseolus vulgaris L.; Oryza sativa; Thermoplastic extrusion; Technological characteristics; Nutritional evaluation; Sensorial acceptability.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf epdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License