Pellets de trigo e soja produzidos por extrusão

Wang, Sin Huei; Nascimento, Talita Pimenta do; Batista, Glaucia da Silva; Meneses, Samantha Piler de; Ascheri, José Luis Ramírez

doi:10.1590/s0101-20612008000300019

Cited by 3 publications

(3 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The samples analyzed were found to be within this interval. The ether extract was similar to the one reported by Wang et al (2008) for pellets manufactured with a mix of wheat and soy flours (3.19 g 100 g of sample -1 ). This parameter is very important because rancidity due to oxidation can be a deterioration factor in extruded products during distribution and storage (Riaz, 2004).…”

Section: Resultssupporting

confidence: 81%

See 1 more Smart Citation

Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life

et al. 2019

View full text Add to dashboard Cite

On food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, polypropylene + Kraft paper, and polyethylene + polypropylene) at 25 °C and 40 °C. The peroxide value was the quality parameter selected and monitored for a 60 day period using a spectrophotometric technique. Based on the Arrhenius equation and activated complex theory, reaction rate constants (k), activation energies (E a ), Q 10 factors, activation enthalpies (∆H ‡ ), and activation entropies (∆S ‡ ) for oxidative stability in 3G snacks were calculated. Results showed that oxidation phenomena can occur in the 3G snacks and affect its shelf-life. Packaging C (polyethylene + polypropylene) was the most appropriate for the storage of this kind of product. Finally, the shelf life of the analyzed pellets was longer than one year at 25 °C and it may be extended with the appropriate mix of packaging materials.

show abstract

Section: Resultssupporting

confidence: 81%

“…These results represent the mean of 3 repetitions with their SD. Harper (1989) and Wang et al (2008) reported humidity values of 10-12g/100g of sample for the pellets' optimal expansion. The samples analyzed were found to be within this interval.…”

Section: Resultsmentioning

confidence: 99%

Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The results of C c are shown in Table 2 for the analyzed pellets. Harper (1989) and Wang et al (2008) reported that pellets can be expanded after gaining 10-12% of moisture during the manufacturing process. The initial moisture of the product at the beginning of the kinetics was found to be within this interval.…”

Section: Shelf Life Estimated By Moisture Absorption Kineticsmentioning

confidence: 99%

Influence of Water Sorption Phenomena on the Shelf Life of Third Generation Snacks

Pérez-Flores

Ordaz

Morga

et al. 2015

J Food Process Engineering

View full text Add to dashboard Cite

The shelf life of third generation snacks (pellets) was estimated through the measurement of physicochemical parameters. Samples were provided by a snack manufacturing industry and were placed in three different types of packaging: high density polyethylene (HDPE); polypropylene/kraft paper; and polypropylene/ HDPE. The samples were tested under different conditions of temperature and relative humidity. Water activity (a w ) at 25 and 408C and moisture gain (89% relative humidity, 258C) were analyzed for 60 days. The polypropylene 1 HDPE packaging showed the best properties for sample preservation, allowing for a shelf life of 1 month under extreme conditions of humidity. Therefore, it is possible to extend the shelf life of the pellets studied by using proper packaging materials to limit phenomena of water sorption.

show abstract

Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice

Nascimento

Calado

Carvalho

2017

LWT - Food Science and Technology

View full text Add to dashboard Cite

Pellets de trigo e soja produzidos por extrusão

Cited by 3 publications

References 10 publications

Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life

Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life

Influence of Water Sorption Phenomena on the Shelf Life of Third Generation Snacks

Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice

Contact Info

Product

Resources

About