Cassava and turmeric flour blends as new raw materials to extruded snacks

Abstract

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a singlescrew extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.Index terms: Curcuma longa, Manihot esculenta, extrusion. RESUMOO curto tempo de cozimento e capacidade para misturar vários ingredientes fizeram da extrusão um meio para o desenvolvimento de produtos alimentares de baixo custo e nutricionalmente melhorados. Neste trabalho foram avaliados os efeitos da umidade, da temperatura de extrusão e da quantidade de farinha de açafrão misturada com a farinha de mandioca nas características físicas de snacks expandidos. O processo de extrusão foi realizado em um extrusor monorrosca, utilizando o delineamento central composto rotacional com quatro fatores. Os resultados mostraram efeito dos parâmetros de extrusão sobre as variáveis dependentes. Alta expansão, baixo escurecimento, baixo índice de solubilidade em água, índice de absorção de água médio e elevada crocância, características desejáveis para snacks extrusados, podem ser obtidas em condições de 12% de umidade, 5% de farinha de açafrão, 105º C de temperatura e 250 rpm de rotação do parafuso. Esses resultados apontam para o potencial ainda pouco explorado do uso de farinhas de mandioca e açafrão como matéria-prima para o desenvolvimento de snacks. Termos para indexação:Curcuma longa, Manihot esculenta, extrusão.

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

“…Food expansion depends on matrix and atmosphere pressure difference (SPINELLO et al, 2014). The values of EI ranged from 3.22 to 5.47.…”

“…Specific volume (SV) measures extrudate volumetric expansion by adding axial and radial expansions (SPINELLO et al, 2014). The SV ranged between 2.08 and 11.23mL g -1 .…”

“…The coordinates were L* (lightness), a* indicating chroma variation from green (-60) to red (60), and b* the variation from blue (-60) to yellow (60) (SPINELLO et al, 2014).…”

Development of Direct Expanded High Protein Snack Products Fortified With Sacha Inchi Seed Meal

“…The WAI measures the volume after swelling of starch on excess water and indicates the integrity of starch in aqueous dispersion (Spinello et al, 2014) and indicates the starch gelatinization index (Zambrano-Zaragoza et al, 2013). Gelatinization of starch is one of an important phenomenon in the extrusion process and is the conversion of raw starch to a cooked and digestible material by the application of water and heat (Raleng et al, 2016).…”

Instant blend from cassava derivatives produced by extrusion

“…To increase the protein content and improve the nutritive value of extruded products, various sources of protein and fibers may be added to their formulation. Enrichment of this kind of food is of great interest for consumers (PéREz et al, 2008;TaVERNa et al;2012;SPINEllo et al, 2014).…”