Efeito dos parâmetros de extrusão termoplástica sobre as propriedades tecnológicas de farinhas pré-cozidas elaboradas com arroz e feijão

Carvalho, Ana Vânia; Rios, Alessandro de Oliveira; Bassinello, P. Z.; Ferreira, Tayse Ferreira

doi:10.1590/s1981-67232012005000029

Cited by 6 publications

(7 citation statements)

References 15 publications

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“…Moreover, higher amounts of BRP had high amounts of sugar which increased the pasting temperature, limiting the starch gelatinization and leading to the interaction between starch and sucrose. A high WAI, as observed in this study, is a very important property for application in meat products, bread, and cakes, as they help to maintain their moisture, avoiding dryness during storage (Carvalho et al 2012).…”

Section: Wsi Wai and Oaisupporting

confidence: 55%

Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties

et al. 2019

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Liophilized açaí pulp (LAP), which is considered a power food, could enrich broken rice grains flours (BRG), which is an abundant by-product in many countries. The extrusion could change the physico-chemical properties of this mixture, which later could be applied in the development of instant food products, as an appeal regarding the appearance, nutritional value and the presence of bioactive compounds. This study examined the effect of LAP incorporation (0, 5, 10, 15, and 20%) on the physical, chemical, and functional properties of BRG pregelatinized flours at mild extrusion conditions. Extrusion significantly changed the solubility and absorption of water, the thermal and pasting properties of pregelatinized flours. DSC analysis did not show gelatinization peaks after extrusion, indicating a total gelatinization of the starch. Extrusion also affected the color and chemical composition, and to a greater extent, the anthocyanin content, the phenolic compounds and the antioxidant capacity, despite the mild process conditions. The mixture with 10% LAP resulted in a product with a reddish color, rich in fiber and presented lower loss of anthocyanin (27.16%), therefore, the most suitable to be used as an ingredient in the preparation of ready-to-eat foods with higher functional value.

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Section: Wsi Wai and Oaisupporting

confidence: 55%

Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties

et al. 2019

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“…WF and corn starch (CS) were acquired at the local market. EBF was processed according to the methodology and the parameters established by Carvalho et al (2012a). The cake mixes (CM) were prepared by mixing wheat flour control (100% WF -control cake -CC) composed by: refined sugar (59.36%), WF (37.44%), baking powder (2.97%) and salt (0.23%).…”

Section: Product Elaborationmentioning

confidence: 99%

“…Beans presented the higher content of total dietary fiber compared to other raw materials used (Bassinello et al, 2011;Carvalho et al, 2012a;Universidade Estadual de Campinas, 2011;Silva et al, 2009), and according to Souza et al (2013), the fibers are long chain polymers that impair the aeration process of the mass, since they are able to disrupt the structure of the dough and release the trapped air, responsible for aeration in bakery products such as breads and cakes. Increasing EBF also promotes lower starch retrogradation in the cake, which leads to greater moisture retention.…”

Section: Physical Characteristicsmentioning

confidence: 99%

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Application of extruded broken bean flour for formulation of gluten-free cake blends

Gomes¹,

Santiago²,

Carvalho³

et al. 2015

Food Sci. Technol (Campinas)

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AbtractThe aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Glutenfree formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

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“…O cozimento por extrusão é um processo de alta temperatura e curto tempo (High Temperature Short Time-HTST) que reduz a contaminação microbiana pela redução da atividade de água, minimiza a perda de nutrientes, além de inativas as enzimas (MARTINEZ, et al, 2014). As características do produto final dependem diretamente das propriedades da matéria prima, como conteúdo de água, estrutura física e composição química, além das condições em que a extrusão é realizada como temperatura, pressão, tamanho do orifício da matriz, e intensidade das forças de cisalhamento (CARVALHO et al, 2012, WANG, et al, 2016.…”

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Efeito da granulometria na expansão de extrusados de cascas e albedo de maracujá (Passiflora edulis flavicarpa Degener) e arroz (Oryza sativa L.)

Souza

Ascheri

Oliveira

et al. 2020

BJD

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Brabender (120 a 150°C); umidade de processamento (16 a 18%) e adição de farinha da casca e albedo de maracujá (5 a 18,4%) e a diferença da percentagem corresponde a farinha de arroz. Esses parâmetros foram avaliados através do delineamento central composto rotacional de segunda ordem, com 20 tratamentos, considerando como variáveis dependentes: granulometria e índice de expansão radial (IER). As farinhas mistas extrudadas de cascas e albedo de maracujá e arroz foram analisadas quanto a granulometria, seguindo a metodologia de GERMANI, BENASSI E CARVALHO (1997). Os estrusados foram analisados quanto ao índice de expansão radial (IER), seguindo a metodologia de FAUBION et al., (1982). A granulometria das farinhas mistas foram avaliadas em agitador de peneiras da marca RO-TAP, modelo RX-29-10. O índice de expansão radial foi calculado através do diâmetro de extrusado sobre o diâmetro da matriz. Por meio do estudo realizado verificou-se que quanto menor o tamanho da partícula menor a dureza do extrusado, no entanto, a granulometria, influenciou de forma significativa extrusados leves. Os pontos ótimos considerados para a elaboração das farinhas mistas foram: 41,06% (T8), 38,67 (T12) e 44,64% (T13) do total estão compreendidos entre as peneiras com abertura de 149 a 212 µm. O IER (6,59 mm, 5,47mm e 5,35mm referente aos tratamentos T13, T8 e T12. A utilização de farinha mista dos co-produtos de cascas e albedo de maracujá e arroz na produção de extrusados se mostrou eficaz para o consumo humano.

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Efeito dos parâmetros de extrusão termoplástica sobre as propriedades tecnológicas de farinhas pré-cozidas elaboradas com arroz e feijão

Cited by 6 publications

References 15 publications

Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties

Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties

Application of extruded broken bean flour for formulation of gluten-free cake blends

Efeito da granulometria na expansão de extrusados de cascas e albedo de maracujá (Passiflora edulis flavicarpa Degener) e arroz (Oryza sativa L.)

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