Produção de snacks extrusados à base de polvilho doce e fibra de laranja

Abstract

RESUMO Este trabalho teve por objetivo avaliar o efeito da umidade, temperatura de extrusão e rotação da rosca na produção de produtos extrusados expandidos com a utilização

Preparation of Extruded Snacks with Flavored Flour Obtained from the Carcasses of Nile Tilapia: Physicochemical, Sensory, and Microbiological Analysis

“…For chroma b*, values ranged between 16.69 and 23.64, which indicates a strong presence of yellow color in the samples. In this experiment, where fish flour was included in the snacks, greater values of brightness (lighter) and chroma b* (higher intensity of the yellow color) and lower values of chroma a* (low pigmentation of red) were observed when compared to those reported by Leonel et al (2010), regardless of the inclusion level. Every food product has a shelf life where it best retains its quality characteristics for consumption.…”

“…According to Leonel et al (2010), extruded snacks that are based on sweet starches and orange fiber had a brightness from 68.25 to 79.78, while the chroma a* values of 2.52 to 5.54 indicated the presence of red color in all samples. For chroma b*, values ranged between 16.69 and 23.64, which indicates a strong presence of yellow color in the samples.…”

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

“…In the present study, the intensity of yellow generally increased with lower moisture values (around 12 g.100 g -1 ), suggesting an effect of the moisture verified by these authors. The b* values were also low, differing from those of traditional corn based-snacks, which have high content of carotenoids that provide greater yellowish tint that can be improved with the use of natural dyes such as annatto powder, as reported by Leonel, Souza and Mischan (2010).…”

“…The specific volume (SV) was calculated by the ratio between the average volume and the mass of snacks, according to the method described by Leonel, Souza and Mischan (2010). The expansion index (EI) was determined by the ratio between the diameter of the extrudate and the diameter of the output hole of the extruder (4 mm), according to the method described by Faubion and Hoseney (1982).…”

Características físicas, reológicas e sensorial de produtos extrusados de misturas de farinha de maracujá e fécula de mandioca

“…O aumento na gelatinização aumenta a expansão e diminui a densidade (BHATTACHARYA & CHOUDHURY, 1994). LEONEL et al (2010), estudando os efeitos de parâmetros de extrusão nas propriedades físicas de snacks de fécula de mandioca e polpa de laranja, observaram IE variando de 1,93 a 2,99 e VE de 1,87 a 8,44, valores inferiores aos obtidos neste trabalho.…”