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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Andrade,Cristina Tristão de (1) Ascheri,Diego Palmiro Ramirez (1) Ascheri,José Luis Ramirez (1) Carvalho,Carlos Wanderlei Piler de (1) Ortiz,Juan Antonio Ruano (1) Palavra-chave Physicochemical properties (1) RVA paste viscosity (1) Response surface methodology (1) Specific mechanical energy (1) Water absorption index (1) Water solubility index (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Ano 2010 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Effect of sugar and water contents on non-expanded cassava flour extrudates Ciênc. Tecnol. Aliment. Ortiz,Juan Antonio Ruano; Carvalho,Carlos Wanderlei Piler de; Ascheri,Diego Palmiro Ramirez; Ascheri,José Luis Ramirez; Andrade,Cristina Tristão de. The effects of sucrose and water contents on cassava flour processed by extrusion at varied concentrations of sucrose (0-20% w/w) and water (28-42% w/w) were studied by applying response surface methodology. The extrusion of the mixtures was performed in a twin screw extruder fitted to a torque rheometer. The specific mechanical energy (SME) dissipated inside a conical twin-screw extruder was measured. Water absorption index (WAI), water solubility index (WSI) and paste viscosity readings (cold viscosity (CV), peak viscosity (PV), breakdown (BD) and set back (SB)) during a gelatinization-retrogradation cycle measured in a Rapid Visco Analyzer were determined on non-directly extruded products. The results indicated that SME and WSI decreased as a function... Tipo: Info:eu-repo/semantics/article Palavras-chave: RVA paste viscosity; Specific mechanical energy; Water absorption index; Water solubility index; Response surface methodology; Physicochemical properties. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100030 Registros recuperados: 1 Primeira ... 1 ... Última

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