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- Title
OTIMIZAÇÃO DOS PARÂMETROS TECNOLÓGICOS PARA PRODUÇÃO DE SNACK EXTRUDADO A PARTIR DE ARROZ E FEIJÃO.
- Authors
CARVALHO, Ana Vânia; de Oliveira RIOS, Alessandro; BASSINELLO, Priscila Zaczuk; SECCADIO, Lara Lima
- Abstract
The aim of this work was to investigate the relevant parameters to elaborate extruded snacks from rice and bean mixed fl our and to evaluate the infl uence of formulations and processing conditions on the fi nal product characteristics. For snack preparation it was used a complete experimental design 2³, with axial and central points, by testing parameters such as bean fl our percentage, moisture conditioning and processing temperature, and having the protein content, apparent density and expansion index as responses. The trials were processed in mono-screw extruder, with screw speed of 177 rpm and circular matrix of 3,85mm. The temperature varied only at the 3rd extruder zone, according to experimental design, keeping permanent at the 1st (30°C) and 2nd (40°C) zones. The optimization of the extrusion process for rice and bean snack production was performed based on regression analysis and it indicated that the combination of 30% bean fl our, 14% crude matter conditioning moisture and 3rd zone temperature set at 80°C as the best processing conditions.
- Subjects
RICE flour; REGRESSION analysis; EXPERIMENTAL design; MOISTURE; EXTRUSION process
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2012, Vol 23, Issue 3, p443
- ISSN
0103-4235
- Publication type
Article