In the production of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is rich in protein and fiber contents. Mixtures of semi-defatted sesame cake (SDSC) (0-20%) and corn grits were processed in a single screw extruder at screw speed ranging from 324 to 387 rpm to improve the nutritional value of corn expanded extrudates. Chemical composition of raw and extruded materials, sectional expansion index (SEI), texture properties, color, paste viscosity, microstructure and sensory analysis of the extrudates were performed. The addition of SDSC increased protein, fat and ash content of corn extrudates, whereas carbohydrate content was reduced. The addition of SDSC reduced the sectional expansion of the corn extrudates and increased puncture force. SDSC-corn extrudates were darker than non-SDSC-corn extrudates. Increasing SDSC increased the number of cells similar to those of commercial corn extrudates with small cells. Sensory analysis showed 20% SDSC-corn extrudates to be acceptable and nutritional balanced. The use of SDSC on corn extrudates up to 20% is an alternative to improve nutritional value keeping good sensory characteristics.

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a b s t r a c tThe present study aimed investigating the influence of the use of edible coatings from three different hydrocolloids during the deep-frying of a pre-fried, frozen product preformed from cassava. Three hydrocolloids (pectin, whey protein and soy protein isolate) were used as coatings in the deep-fat frying of preformed products made from cassava flour and from cassava purée. The water vapor permeability, water solubility and film thickness were measured. The cassava products were characterized with respect to their moisture and lipid contents. The water vapor permeability, water solubility and film thickness were directly proportional to the concentration of the films. Whey protein showed the best results with respect to fat absorption, presenting a reduction of 27% for the cassava purée product. The coating treatments were not efficient for the fingers preformed from cassava flour, indicating that different products can show different responses with the same type of coating material.