DOI: 10.11606/d.6.2013.tde-09102013-152334
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Ação hipocolesterolêmica de hidrolisados de feijões caupi (Vigna unguiculata L. Walp)

Abstract: Aos meus pais, Francisco (in memoriam) e Laura, por terem me dado à vida e apoiado incondicionalmente. A minha esposa Evelyn por sua presença em minha vida Dedico. AGRADECIMENTOS A Deus, por me dar forças durante todo o tempo e ser onipresente em minha vida. Ao professor José Alfredo por me receber em seu grupo e acreditar na minha capacidade de conduzir o trabalho. Aos professores Dra. Débora Bastos e Dr. Daniel Pimenta, membros da banca examinadora, pelas valiosas sugestões e questionamentos, essenciais para… Show more

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“…The values obtained in this research were higher than those obtained by Phillips et al (1984), who obtained an EI variation from 0.91 to 1.89, also using CCF. The other researchers used single screw extruded and processing conditions similar to this research, however, extruded whole cowpea flour (WCF), which resulted in lower IE values, due to the tegument fibers: Lira Filho ( 2002) obtained EI values from 0.77 to 2.51, extruding at a temperature of 116 to 184 °C, in moisture level of 18 to 28% and screw speed rotation of 106 to 174 rpm and circular die with a diameter of 3 mm; Marques (2013) Compared to traditional corn extrudates, EI has been reported close to 3 (Jozinovic et al, 2012) and 3.28 (Carvalho et al, 2010). Kaur et al (2015) obtained a higher IE value (2.58) by reducing protein content in corn grits by adding 30% starch-rich banana flour.…”
Section: Expansion Index Of Extrudatesmentioning
confidence: 84%
See 1 more Smart Citation
“…The values obtained in this research were higher than those obtained by Phillips et al (1984), who obtained an EI variation from 0.91 to 1.89, also using CCF. The other researchers used single screw extruded and processing conditions similar to this research, however, extruded whole cowpea flour (WCF), which resulted in lower IE values, due to the tegument fibers: Lira Filho ( 2002) obtained EI values from 0.77 to 2.51, extruding at a temperature of 116 to 184 °C, in moisture level of 18 to 28% and screw speed rotation of 106 to 174 rpm and circular die with a diameter of 3 mm; Marques (2013) Compared to traditional corn extrudates, EI has been reported close to 3 (Jozinovic et al, 2012) and 3.28 (Carvalho et al, 2010). Kaur et al (2015) obtained a higher IE value (2.58) by reducing protein content in corn grits by adding 30% starch-rich banana flour.…”
Section: Expansion Index Of Extrudatesmentioning
confidence: 84%
“…There are no reports of other research using only the dehulled flour or CCF. Further research on cowpea extrusion was carried out with whole cowpea flour (WCF) (Lira Filho, 2002;Marques, 2013;Batista et al, 2010;Strauta & Muizniece-Brasava, 2016;Jakkanwar et al, 2018). Thus, the objective of this research was to evaluate the effect of the moisture and temperature on the physical characteristics of the extrudates developed with cowpea cotyledons flour.…”
Section: Introductionmentioning
confidence: 99%