Qualidade de cozimento de massas de trigo e soja pré-cozidas por extrusão

Abstract

Resumo -O objetivo deste trabalho foi avaliar os efeitos da temperatura de barril (TB) do extrusor e o nível de umidade da mistura de trigo e soja na qualidade de cozimento de massas pré-cozidas por extrusão. Usou-se extrusor Brabender de rosca única com velocidade de alimentação constante de 3,6 kg/h, velocidade da rotação de parafuso de 90 rpm e uma matriz de lâmina com 1 mm de espessura. Os resultados mostraram que, com as crescentes proporções de soja (10% a 40%), houve aumento das perdas de sólidos solúveis no tempo ótimo de cozimento. As perdas diminuíram com a elevação da TB até um mínimo, além do qual, aumentaram. O aumento de umidade diminuiu as perdas nas TB mais baixas, porém aumentou as perdas nas TB mais altas, as quais foram afetadas pela proporção de soja. A elevação da TB causou uma diminuição no aumento de peso e de volume até um mínimo, além do qual, houve aumento. Houve redução no aumento de peso e de volume no tempo ótimo de cozimento com o aumento de umidade e da proporção de soja.Termos para indexação: massa extrusada, mistura de trigo e soja, perdas por cozimento. Cooking quality of pre-cooked wheat-soybean pastas by extrusionAbstract -The objective of this work was to evaluate effects of barrel temperature (BT) of extruder and moisture levels of wheat and soybean mixture on cooking quality of pre-cooked pastas by extrusion-cooking. The experiment was carried out, using Brabender single screw extruder with a constant feeding rate of 3.6 kg/h, a constant screw-speed of 90 rpm and a laminar shape die of 1 mm. Results showed that the soluble solid losses at an optimum cooking time increased with increasing soybean proportions (10% to 40%). The losses decreased with increasing BT up to a minimum, beyond which they increased. The moisture increase caused decreased losses at lower BT, however, an increase occurred at higher BT, which was affected by soybean proportions. Increasing BT caused a decrease in increased cooked weight and cooked volume up to a minimum, beyond which it increased. A reduction in increased cooked weight and cooked volume at optimum cooking time with the moisture increase and soybean proportion increase was verified.Index terms: extruded pasta, mixture of wheat and soybean, cooking losses.

Characterization of pre-gelatinized rice and bean flour

“…Some reasons for this increased demand and subsequent increased industrial production are the relatively low cost of the raw materials and the ease of preparation at home (OLIVEIRA et al, 2004). Therefore, the extrusion process has been recognized by the food industry as a very useful process enabling the manufacture of a wide array of food products when compared to other traditional processing systems.…”

Physicochemical, technological and sensory characteristics of a rice (Oryza sativaL.) and bean (Phaseolus vulgarisL.) soup prepared by extrusion

“…The consumption of precooked or instant food preparations is gradually increasing worldwide, likewise in Brazil. Some reasons for this growing demand and subsequent increased industrial production of these products include the relatively low cost of the raw materials and the ease of preparation at home (Oliveira et al ., ). In this context, the extrusion process is being emphasised and expanded in the food industry as highly useful, being capable of manufacturing a broad array of food products compared to other traditional processing systems.…”

Atributos nutricionais, tecnológicos e sensorias de macarrões de centeio

“…De acordo com Oliveira et al (2004), o consumo de massas alimentícias vem se expandindo no Brasil. Incluindo os diferentes tipos de macarrões existentes no mercado, este produto geralmente está presente no cardápio de refeições familiares, de restaurantes, instituições e também no cardápio de creches e escolas.…”