Efeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhame

Leonel, Magali; Mischan, Martha Maria; Pinho, Sheila Zambello de; Iatauro, Ricardo António; Filho, Jaime Duarte

doi:10.1590/s0101-20612006000200033

Cited by 20 publications

(24 citation statements)

References 7 publications

(7 reference statements)

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“…Importantly, yams contain high levels of vitamin B1, which is important for the growth of children, and vitamin B5, which strengthens the immune system. Thus, yams comprise a basic food source and can be utilized in agroindustry (Leonel et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Application of silicon sources in yam (Dioscorea spp.) micropropagation

Rodrigues¹,

Rezende²,

Soares³

et al. 2017

Aust J Crop Sci

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The addition of silicon is known to produce satisfactory results in several types of plant cultures. However, there are no reports on the effects of addition of silicon to yam (Dioscorea spp.) micropropagation culture medium. The objective of the present study was to evaluate the effects of different silicon concentrations and sources on the growth characteristics of yam plants cultivated in vitro.Three sources of silicon were tested: potassium silicate, calcium silicate, and sodium silicate, each at concentrations of 0.0, 0.5, 1.0, and 2.0 mg L -1 , in all possible combinations. The experimental design was entirely randomized in a 3 × 4 factorial scheme with four replicates and twelve plants per treatment. The 2 mg L -1 sodium silicate supplement yielded the highest number of leaves (7.0) whereas the 1 mg L -1 sodium silicate produced the longest shoots (4.02 cm). Calcium silicate and potassium silicate yielded the highest fresh weight (0.2835 g and 0.2627 g, respectively). Overall, silicon promotes better plant development, with calcium silicate yielding the highest fresh weight. For in vitro yam cultivation, sodium silicate concentrations ranging between 1-2 mg L -1 are ideal.

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Section: Introductionmentioning

confidence: 99%

Application of silicon sources in yam (Dioscorea spp.) micropropagation

Rodrigues¹,

Rezende²,

Soares³

et al. 2017

Aust J Crop Sci

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“…In recent years, extrusion technology has been acquiring a high profile and has become one of the main processes for adding commercial value to raw material (LEONEL et al, 2006). By virtue of its operational adaptability and multiple functions, this technology has found a wide range of applications for both animal and human food industry.…”

Section: Introductionmentioning

confidence: 99%

“…potatoes, has aroused interest of the processing industries, and improve the entire production chain by providing better crop use (LEONEL et al, 2006). Potato is characterized as a popular food and the third most important crop for human nutrition, being consumed by more than 1 million people, and cultivated over 125 countries (FAO, 2009).…”

Section: Introductionmentioning

confidence: 99%

Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters

et al. 2015

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O IE dos produtos variou de 3,22 a 5,47, o VE de 2,08 e 11, o ISA de 32,88 a 63,72%, o IAA de 4,02 a 8, D de 7,54 a 29,85kgf, L* de 53,89 a 68,72, a* de 5,59 a 6,92, b* de 16,6 a 22,6. Nas condições de elevada temperatura, baixa umidade, e rotação da rosca intermediária são obtidos produtos extrusados com características físicas desejadas para produtos expandidos. Palavra-chave: Solanum tuberosum L., extrusão, propriedades físicas.

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“…Segundo Batista [26] a solubilidade de um produto depende da sua constituição química e as interações entre os seus constituintes e a água. Também é um parâmetro que reflete o grau de degradação do grânulo de amido, ou seja, a somatória dos efeitos de gelatinização, dextrinização e consequente solubilização [27] . A solubilidade também pode variar de acordo com a temperatura [21] e quantidade de açúcar nas farinhas [28] .…”

Section: Resultsunclassified

Farinha de arroz e berinjela em massa alimentícia: propriedades químicas e físicas.

Oliveira

Leite

Santos

et al. 2018

Segur. Aliment. Nutr.

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Objetivou-se analisar as características das farinhas de arroz e berinjela, produzir uma massa alimentícia sem glúten e verificar suas características de cozimento e físico-químicas. As farinhas foram avaliadas quanto os teores de umidade, cinzas, índice de absorção de água (IAA), solubilidade em água (SA), capacidade de absorção de óleo (CAO), cor e microscopia eletrônica de varredura (MEV). Foram produzidos quatro tratamentos, T1 continha 0%, T2 5%, T3 10% e T4 15 % de farinha de berinjela. As massas foram avaliadas quanto ao tempo ótimo de cozimento (TOC), aumento da massa (AM), perda de sólidos em água, aumento do volume, cor, textura, MEV, pH, acidez álcool solúvel e composição centesimal. A farinha de berinjela apresentou maiores valores quanto à IAA, SA e CAO, sendo 4,51 g.g -1 ; 16,59% e 3,30 g.g -1 , respectivamente. O acréscimo de farinha de berinjela aumentou significativamente o tempo de cozimento de 6,42 no T1 para 17,33 minutos no T2. O T4 apresentou maior valor de cinzas 0,77 g/100g e menor valor de carboidratos de 51,61 g/100g. Quanto à textura, o parâmetro com maior alteração foi o de dureza, que variou de 24,68 para 10,68 N no T1 e T4, respectivamente. Conclui-se que as farinhas apresentaram características diferentes quanto às características funcionais, afetando a qualidade de cozimento das massas. O acréscimo da farinha de berinjela influenciou nos parâmetros físico-químicos e na dureza das massas. As massas podem ser uma alternativa para pessoas que precisam restringir o glúten da dieta. Palavras-chave:Fibra alimentar, alimento sem glúten, análises funcionais. Rice and eggplant flours in pasta: chemical and physical propertiesThe objective was to analyze the characteristics of rice and eggplant flours, to produce a gluten-free pasta and to verify its cooking and physicochemical characteristics. Flours were evaluated for moisture, ash, water absorption index (IAA), water solubility (SA), oil absorption capacity (CAO), color and scanning electron microscopy (SEM). Four treatments were produced, T1 contained 0%, T2 5%, T3 10% and T4 15% eggplant flour. The masses were evaluated for the optimum cooking time (TOC), mass increase (AM), loss of solids in water, volume increase, color, texture, MEV, pH, soluble alcohol acidity and centesimal composition. The eggplant flour presented higher values for IAA, SA and CAO, being 4.51 g.g -1 ; 16.59% and 3.30 g.g -1 , respectively. The addition of eggplant flour significantly increased cooking time from 6.42 in T1 to 17.33 in T2. The T4 had the highest ash value 0.77 g in 100 g and the lowest carbohydrate value was 51.61 g in 100 g. For texture, the parameter with the greatest change was the hardness that varied from 24.68 to 10.68 N in T1 and T4, respectively. It is concluded that the flours presented different characteristics regarding the functional characteristics, affecting the cooking quality of the pasta. The addition of eggplant flour influenced the physical-chemical parameters

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Efeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhame

Cited by 20 publications

References 7 publications

Application of silicon sources in yam (Dioscorea spp.) micropropagation

Application of silicon sources in yam (Dioscorea spp.) micropropagation

Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters

Farinha de arroz e berinjela em massa alimentícia: propriedades químicas e físicas.

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