Data/hora: 12/06/2024 11:39:53

Provedor de dados: 	64	
País: 	Brazil	
Título: 	Cassava and turmeric flour blends as new raw materials to extruded snacks	
Autores: 	Spinello,Alessandra Mussato; Leonel,Magali; Mischan,Martha Maria; Carmo,Ezequiel Lopes do.	
Data: 	2014-02-01	
Ano: 	2014	
Palavras-chave: 	Curcuma longa; Manihot esculenta; Extrusion.	
Resumo: 	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 single-screw 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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542014000100008	
Editor: 	Editora da Universidade Federal de Lavras	
Relação: 	10.1590/S1413-70542014000100008	
Formato: 	text/html	
Fonte: 	Ciência e Agrotecnologia  v.38 n.1 2014	
Fonte: 	info:eu-repo/semantics/openAccess