Caracterização tecnológica de extrusados de terceira geração à base de farinhas de mandioca e pupunha

Abstract

RESUMOConduziu-se este trabalho,com o objetivo de estudar as propriedades funcionais tecnológicas de extrusados de terceira geração obtidos de misturas de farinhas de pupunha (Bactris gasipaes Kunth.) e mandioca (Manihot esculenta Crantz), por meio das análises de densidade aparente, índice de absorção de água, índice de solubilidade em água e viscosidade de pasta (RVA). Os extrusados foram formulados, adicionando-se 15, 20 e 25% de farinha de pupunha à farinha de mandioca, sendo processados em extrusora monorosca, escala piloto. Os parâmetros de extrusão foram fixos, utilizando-se cinco zonas de extrusão com temperaturas de 30ºC, 40ºC, 60ºC, 65ºC e 70ºC; velocidade do parafuso 177rpm; taxa de alimentação 292g/min e matriz laminar de 1mm. Os extrusados de terceira geração obtidos apresentaram valores relativamente baixos ou intermediários de IAA e ISA, variando de 5,01 a 6,48g/g e 5,37 a 7,34% para IAA e ISA, respectivamente. Após o processo de fritura dos extrusados, observou-se expansão e, consequentemente, redução na densidade aparente dos mesmos. O desenvolvimento ou aplicação de tecnologias como a extrusão, que permitam o aproveitamento de matérias-primas regionais, entre elas a mandioca e a pupunha, é uma forma de agregação de valor às riquezas existentes e, ao mesmo tempo, possibilita a diversificação de novos produtos alimentícios prontos para o consumo. Termos para indexação:Bactris gasipaes, Manihot esculenta, extrusados de terceira geração, viscosidade de pasta, índice de absorção de água. ABSTRACTThe objective of this work was to study the technological functional properties of third generation extruded products obtained from cassava (Manihot esculenta Crantz) and pupunha (Bactris gasipaes Kunth.) flour mixtures, in terms of apparent density, water absorption index (WAI), water solubility index (WSI) and paste viscosity. The extruded products were formulated by adding 15%, 20% or 25% pupunha flour to cassava flour, and processing the mixtures in a pilot scale single screw extruder. The extrusion parameters were fixed by using five extrusion zones (at 30ºC, 40ºC, 60ºC, 65ºC, and 70ºC); screw speed, 177 rpm; feed rate, 292g/min; laminar matrix with 1 mm. The formed third generation extruded presented relatively low or intermediate values of WAI and WSI. After being fried, the extruded elements were expanded and thus their apparent density were reduced. Development or application of technologies such as extrusion, which allow utilization of regional raw food materials such as cassava and pupunha, is a way of aggregating value to the natural resources, at the same time allowing development of new food products ready for consumption.

Characterization of pre-gelatinized rice and bean flour

“…Summarizing, the pre-gelatinized flour developed showed relatively high initial viscosity and low final viscosity when compared with those of raw flours; therefore the pre-gelatinized flour has adequate characteristics for use as instant flour, in agreement with the findings of with Carvalho et al (2010), who stated that products with high initial viscosity can be used in instant product elaboration due to their high degree of water solubility. However, it is recommended to perform preliminary tests to evaluate the potential use of the pre-gelatinized flour obtained as an ingredient in the development of novel foods.…”

“…Paste viscosity is an important parameter to be evaluated when studying the functional properties of starchy foods; it is a way to assess the degree of degradation that occurs in these materials during thermal treatments (CARVALHO et al, 2010). Figure 1 shows the viscosity curve of the pre-gelatinized rice and bean flour It was observed that the pre-gelatinized flour had initial viscosity value higher than those shown by the broken rice and split bean flours.…”

Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains

“…Ingredient particle size in the mix influences the texture of extruded products, since very fine particles, when moistened, are more able to lump together than larger particles (Booth, 1990;Carvalho, Vasconcelos, Silva, Assis, & Ascheri, 2010;Riaz, 2002). Finer particles are easily fused, resulting in a sticky mass that is hard to move inside the extruder, while particles below 0.5 mm can be only partially fused during extrusion, besides tending to break the cell walls of the extruded product, causing a decrease in the expansion rate (Mercier, Linko, & Harper, 1998).…”

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

“…The time was set at ten minutes, and the intensity of vibration was set on position 8 in the rheostat (CARVALHO et al, 2010).…”