Desenvolvimento de farinhas mistas extrusadas à base de farinha de milho, derivados de levedura e caseína

Alvim, Izabela Dutra; Sgarbieri, Valdemiro Carlos; Chang, Yoon Kil

doi:10.1590/s0101-20612002000200012

Cited by 11 publications

(10 citation statements)

References 7 publications

(6 reference statements)

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“…These data are in accordance with the results found by Alvin, Sgarbieri and Chang (2002). SPI presented 4.00% moisture, 91.50 per cent proteins, 0.28% lipids, 4.09% ash and 0.13% carbohydrates.…”

Section: Characterization Of the Raw Materialssupporting

confidence: 93%

Functional extruded snacks with lycopene and soy protein

et al. 2010

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In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C.

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Section: Characterization Of the Raw Materialssupporting

confidence: 93%

Functional extruded snacks with lycopene and soy protein

et al. 2010

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“…It can be seen that at the lowest initial moisture levels, the product's WAI increased with temperature at the third extruder zone, while for higher moisture levels the temperature had an inverse effect on the response. This behavior can be justified by the fact that the starch jellified absorbs more water than in its natural state (Alvim et al, 2002), and the lower the moisture content, the higher the starch jellifying temperature, which was also reported by Louaer, Meniai, and Grolier (2008).…”

Section: Ei; Wai; and Samentioning

confidence: 67%

“…According to Alvim, Sgarbieri, and Chang (2002), WAI depends on exposing hydrophilic groups (-OH) from the amylose and amylopectin molecules and on the gel-forming ability of these molecules. WAI is related to the ability of the product's components to absorb and hold water.…”

Section: Ei; Wai; and Samentioning

confidence: 99%

Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains

Lourenço

Tavares

Araújo

et al. 2015

CyTA - Journal of Food

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This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 2 3 factorial design was used with independent variables, temperature in the third extruder zone (63.2-96.8°C), initial moisture (106.4-173.6 g/kg), and shrimp content (16-184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.

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“…O amido gelatinizado absorve mais água do que em seu estado natural e as proteínas, devido a mudanças conformacionais e estruturais, têm o seu balanço hidrofílico/hidrofóbico alterado, podendo contribuir para o aumento ou diminuição do IAA (ALVIM et al, 2002).…”

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