Desenvolvimento de salgadinhos extrusados a partir de fragmentos de arroz e de feijão

Júnior, Manoel Soares Soares; Santos, Talita Pereira Baêta; Pereira, Grazyella Fernandes; Minafra, Cibele da Silva; Caliari, Márcio; Silva, Flávio Alves da

doi:10.5433/1679-0359.2011v32n1p191

Cited by 6 publications

(3 citation statements)

References 2 publications

(5 reference statements)

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“…The expansion index showed an inversely proportional behavior to the non-nitrogenous extract (r = -0.92), which was basically composed of carbohydrates. This behavior is contradictory to what is found in the literature, Júnior et al (2011) explain that the starch content directly influences the expansion index of the extruded, because when passing through the equipment, the carbohydrate gelatinization occurs, which helps in the expansion of the product. However, this fact is not observed in this study, and further analysis and studies are needed to understand the behavior found.…”

Section: Harmony Of Knowledge Exploring Interdisciplinary Synergiescontrasting

confidence: 82%

Evaluation of the physicochemical and technological characteristics of extruded feed for rodents with gluten

Sarache,

Frez,

Rosa

et al. 2024

Harmony of Knowledge: Exploring Interdisciplinary Synergie

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Animals such as rodents are used as a tool for experimental studies in various areas of research. Therefore, in order to enable future in vivo tests of the impact of gluten on rodent health, the following paper aims to produce and technologically characterize rodent feed with the addition of gluten. A single-screw extruder was used to produce the samples. Four formulations were tested, increasing the amount of wheat added to each mix. The physicochemical and technological properties of the feed were determined, including a centesimal analysis, expansion index, water absorption index (WAI) and water solubility index (WSI). The results showed that the addition of wheat increased the crude protein content, a parameter that had a major influence on the expansion index and WSI. In the case of the expansion index, the increased protein content was possibly the cause of the increase in this parameter; for the WSI, the presence of proteins had the same effect, due to the denaturation of these biopolymers. In general, the results are positive in terms of nutritional composition, but more studies are needed to understand the consequences of adding gluten to feed.

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Section: Harmony Of Knowledge Exploring Interdisciplinary Synergiescontrasting

confidence: 82%

Evaluation of the physicochemical and technological characteristics of extruded feed for rodents with gluten

Sarache,

Frez,

Rosa

et al. 2024

Harmony of Knowledge: Exploring Interdisciplinary Synergie

View full text Add to dashboard Cite

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“…Another method used as heat treatment is extrusion, which promotes the gelatinization of the starch, resulting in great water absorption, allowing also the more extensive proteolysis and favoring the protein digestibility (Cardoso Filho, Ciacco, & Sgarbieri, 1993, 1996. Soares et al (2011) emphasize that both beans and rice are important sources of carbohydrate and protein in the Brazilian people's diet, contributing about half of the energy and protein intake of the individuals. The authors also report that the major challenge of the industries is to develop convenience products, such as cereals and snacks of high nutritional value, to meet the needs of the population.…”

Section: Alternative For Crop Residuesmentioning

confidence: 99%

Analysis of the Production Chain of Bean Culture in Brazil

Ganascini¹,

Laureth²,

Mendes³

et al. 2019

JAS

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This bibliographical review brings information about the productive chain of beans, an essential product in the Brazilian diet, but present in several countries of the world. Beans are a source of protein, fiber, minerals and vitamins, allowing for healthy eating for easy access. Being, Brazil is the third largest producer of beans in the world, losing only to Myanmar and India, also the main consumer of beans in the world, having to import part of the beans consumed in Argentina. Due to iss, the bean culture is a promising crop, since the supply does not meet the domestic demand, being necessary the application of technologies that improve the yield and facilitate the cultivation. One of the obstacles of the crop is the susceptibility of the deterioration of the grains to store them, because, these grains stored, the commercial value tends to fall due to loss of quality. The objective of the work was to raise information on the productive chain of the beans. Periodicals, books, and information literatures were explored. Therefore, in view of the above, it was observed that in Brazil, the crop still needs to stimulate cultivation to supply domestic demand, improve storage conditions, invest in genetic improvement to maintain grain quality, and the study is necessary of new alternatives of destination for the residues generated by the processing and beneficiation of grains.

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“…Uma parte da produção é beneficiada, dando origem a um resíduo denominado "arroz quebrado", o que gera considerável perda de rendimento na produção do grão polido, principal forma consumida no Brasil. Esse subproduto vem sendo transformado em farinha de arroz, que pode substituir parcial ou totalmente a farinha de trigo, em diversos alimentos, como nos produtos de panificação, de confeitaria e de conveniência, além se ser utilizado na elaboração de extratos vegetais ou servir como base para novos ingredientes, como farinhas mistas e amidos modificados (CARVALHO et al, 2011;SOARES JÚNIOR et al, 2010;SOARES JÚNIOR et al, 2011;TAVARES et al, 2012).…”

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Bolos sem glúten a base de arroz quebrado e casca de mandioca

et al. 2013

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ResumoAs agroindústrias de arroz e de mandioca geram significativos volumes de grãos quebrados (subprodutos) e cascas (resíduos). O descarte indevido dos resíduos constitui desperdício de matéria-prima, que poderia ser aproveitada melhor, em função do grande montante produzido e de seu valor nutricional. O objetivo deste trabalho foi verificar a viabilidade da aplicação de casca de mandioca desidratada na formulação de misturas de bolos sem glúten em substituição a farinha de arroz. Os bolos foram formulados com diferentes níveis de substituição da farinha de arroz (FA) pela farinha da casca de mandioca (FCM) (0%, 25%, 50%, 75% e 100%), com base em volume. Para obtenção da farinha, a casca de mandioca foi desidratada e moída. As amostras de farinhas e bolos foram submetidas a análises físicas, de composição centesimal, e microbiológicas (Bacilus cereus, coliformes totais e a 45 °C, Salmonella sp, bolores e leveduras e clostrídios sulfitos redutores) e aceitação sensorial. Os bolos diferiram (p≤0,05) no teor de umidade (29,6 a 41,8 g.100g -1 ), que foi maior com o aumento da proporção da FCM. A mesma tendência foi observada no coeficiente de índice de rendimento (0,72 a 0,84), e nos teores de cinzas (3,1 a 4,8 g.100g -1 ), lipídeos (8,6-16,7 g.100g -1 ) e fibra alimentar total (4,1 a 19,3 g.100g -1 ) e insolúvel (3,5 a 17,3 g.100g -1 ). Os bolos não apresentaram contaminação microbiológica. Em relação aos atributos sensoriais, os bolos tiveram a mesma aceitação (em torno de 6,8), e a maior intenção de compra (40%) foi obtida pela amostra com 100% de substituição de FA por FCM. Os resultados permitem inferir que existe possibilidade da utilização da farinha de casca de mandioca como substituinte da farinha de arroz em formulações de bolos sem glúten em até 100% de substituição, uma vez que, as características nutricionais, microbiológicas e a aceitação sensorial foram satisfatórias. Palavras-chave: Oriyza sativa L., Manihot esculenta Crantz, subproduto, resíduo, desenvolvimento de produtos AbstractThe agribusiness rice and cassava generate significant volumes of broken grains (byproducts) and bark (waste). The improper disposal of waste is waste of cassava feedstock, which could be better utilized, due to the large amount produced and its nutritional value. The objective of this study was to investigate the feasibility of applying dried cassava peel in the formulation of mixtures of gluten free cakes instead of rice flour. The cakes were formulated with different substitution levels of rice flour (RF) by peeling cassava flour (PCF) (0%, 25%, 50%, 75% and 100%), based on volume. To obtain the flour, cassava hull was dehydrated and milled. Samples of flour and cakes were submitted to physical, proximate composition, and microbiological analysis (Bacillus cereus, total coliforms at 45 °C, Salmonella, mold and yeast and sulfites reducing clostridia) and sensory acceptance. The cakes differ (p ≤ 0.05) in

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Desenvolvimento de salgadinhos extrusados a partir de fragmentos de arroz e de feijão

Cited by 6 publications

References 2 publications

Evaluation of the physicochemical and technological characteristics of extruded feed for rodents with gluten

Evaluation of the physicochemical and technological characteristics of extruded feed for rodents with gluten

Analysis of the Production Chain of Bean Culture in Brazil

Bolos sem glúten a base de arroz quebrado e casca de mandioca

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