Produção de salgadinho extrusado de quirera de arroz para uso na indústria de alimentos

Limberger, Valéria Maria; Comarela, Carine Gláucia; Patias, Luciana; Brum, Fabrício Barros; Emanuelli, Tatiana; Silva, Leila Picolli da

doi:10.1590/s0103-84782009000900032

Cited by 16 publications

(14 citation statements)

References 8 publications

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“…The parameters used in this experiment were: pre-test speed of 0.5 mm/s, test speed of 0.5 mm/s, after-test speed of 10 mm/s, these processing steps promote loss of water. The same effect was also observed by Limberger et al (2009) in salted snack chips manufactured with broken rice and by Vernaza, Chang and Steel (2009) in breakfast cereals containing corn flour and soybeans meal, who reported moisture contents of 5.11% and 3.74%, respectively. Besides the low moisture content, the breakfast flake presented a low water activity of 0.35.…”

Section: Technological Characterization Of the Breakfast Flakesupporting

confidence: 70%

“…Protein content was 9.9%, a value higher than that reported by Limberger et al (2009) (UNIVERSIDADE…, 2006), the average protein content of corn-based breakfast cereals is 7.2%; therefore, the processing of rice and bean-based breakfast cereal results in a final product with higher protein content than those usually available at the market. Also, according to resolution RDC nº 269, of September 22 nd , 2005, the split beans and broken rice-based breakfast flake can represent a good source of proteins for adults and children of 7-10 years old meeting the requirement of a minimum of 20% and 29%, respectively, of the Recommended Daily Intake (RDI) (BRASIL 2003(BRASIL , 2005 for each 100 g consumed.…”

Section: Technological Characterization Of the Breakfast Flakementioning

confidence: 55%

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Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

et al. 2012

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The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.

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Section: Technological Characterization Of the Breakfast Flakesupporting

confidence: 70%

Section: Technological Characterization Of the Breakfast Flakementioning

confidence: 55%

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

et al. 2012

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“…Data from EI, SV, L*, and chrome a* and b* of the snacks were evaluated by analysis of variance with the construction of multiple regression models and level curves to identify the effect of the independent variables on the responses using the Statistica software (Statsoft,Statistica 7.0,Tulsa,USA). Based on the significant mathematical models (P <0.10) and using the function Response Desirability Profiling of the software Statistica, the most desirable snack depending on the moisture and extrusion temperature used (LI et al, 2012;LIMBERGER et al, 2009). In the present study, the best extrusion condition was determined considering the aspects of expansion and color as a function of the mixture moisture and temperature in the third zone of the extruder, in addition to the physical and chemical quality parameters of the snacks produced using the best technological condition.…”

mentioning

confidence: 99%

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

Coutinho¹,

Batista²,

Caliari³

et al. 2013

Food Sci. Technol (Campinas)

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“…Os resultados da composição centesimal estão dispostos na Tabela 2. Limberger et al (2009), ao elaborarem salgadinho extrusado de quirera de arroz, encontraram 9,4%. Dessa forma, o salgadinho tipo "torcida" encontra-se com valor inferior.…”

Section: Produto Salmonella Coliformes Termotolerantes Bolores Levedurasunclassified

Untitled

2019

Rev. Bras. Eng. Pesca

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Resumo -O objetivo deste trabalho foi desenvolver salgadinho tipo "torcida" enriquecido com proteína de camarão. O estudo foi desenvolvido no Laboratório de Tecnologia do Pescado da Universidade Estadual do Maranhão. O salgadinho foi elaborado em única receita com adição de 5% de farinha de camarão "piticaia" (Penaeus Schimitii) obtida do resíduo da torra e descasque e submetida ao processo de secagem em estufa, trituração e peneiramento para obtenção de um pó fino. Após mistura e homogeneização dos ingredientes, procederam-se a formatação e a fritura em óleo de soja. Análises de coliformes totais e Salmonela foram realizadas na farinha do camarão e no produto final, e análises de bolores e leveduras após 30 dias da fabricação. A composição centesimal foi obtida por análise de umidade, proteínas, lipídeos, cinzas e carboidratos. A avaliação sensorial e a intenção de compra foram aplicadas por meio do teste de escala hedônica estruturada de 5 pontos, a 30 julgadores não treinados, selecionados aleatoriamente. Foi verificada ausência de coliformes e salmonela na farinha de camarão e no salgadinho, assim como ausência de bolores e leveduras após 30 dias de fabricação. A avaliação sensorial revelou que 97% dos degustadores declararam adorar ou gostar do produto e 77% expressaram que compraria sempre ou frequentemente. Os valores de unidade (7,08%), proteína (34,07%), lipídeo (3,91%), cinzas (5,65%) e carboidratos (49,29%) evidenciam a boa qualidade nutricional do produto. O salgadinho apresentou processo de elaboração adequado e seguro, seguindo bons métodos de produção e fortalecendo o potencial alimentício e tecnológico do pescado, podendo ser caracterizado como excelente forma de inserção de pescado na alimentação humana. Palavras-Chave:salgadinho, inovação tecnológica, farinha.Abstract -The objective of this work was to develop a snack (like the Brazilian "torcida") enriched with shrimp protein. The study was developed at the Fish Technology Laboratory of the State University of Maranhão. The snack was elaborated with a unique recipe with the addition of 5% of shrimp meal "piticaia" (Penaeus Schimitii) obtained from the residue of the roast and peeled and submitted to the oven drying process, crushing and sieving to obtain a fine flour. After mixing and homogenizing all ingredients, they were shaped and fried in soybean oil. Analyses of total coliforms and Salmonella were in the flour and final product, and analytics of molds and yeasts after 30 days of manufacture. The centesimal composition was obtained by the analysis of moisture, proteins, lipids, ashes and carbohydrates. The sensorial evaluation and the intention to buy were performed by means of the organized hedonistic scale test of 5 points, to 30 untrained judges selected randomly. It was verified the absence of coliforms and salmonella in the shrimp flour and the snack, as well as the absence of molds and

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Produção de salgadinho extrusado de quirera de arroz para uso na indústria de alimentos

Abstract: Produção de salgadinho extrusado de quirera de arroz para uso na indústria de alimentos Extruded snack broken rice production to the food industry usage

Cited by 16 publications

References 8 publications

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

Optimization of extrusion variables for the production of snacks from by-products of rice and soybean

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