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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Carvalho,Carlos Wanderlei Piler de (2) Andrade,Cristina Tristão (1) Andrade,Cristina Tristão de (1) Ascheri,Diego Palmiro Ramirez (1) Ascheri,José Luis Ramirez (1) Ortiz,Juan Antonio Ruano (1) Silva,Marcia Cristina da (1) Mais... Palavra-chave Water absorption index (2) Water solubility index (2) Bulk density (1) Extrusion (1) Orysa sativa L. (1) Physicochemical properties (1) RVA paste viscosity (1) Response surface methodology (1) Specific mechanical energy (1) Sugar (1) Volumetric expansion index (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2010 (1) 2009 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 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 The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates Ciênc. Tecnol. Aliment. Silva,Marcia Cristina da; Carvalho,Carlos Wanderlei Piler de; Andrade,Cristina Tristão. Rice flour was processed by extrusion cooking in the presence of variable contents of water and sucrose. The process was carried out in a twin-screw extruder under the conditions given by a centre rotational experimental design of second order. The effects of the independent variables, water content (27.9 to 42.1%), and sucrose content (0.1 to 19.9%) on the physicochemical properties of the extrudates were investigated. The water absorption index (WAI), water solubility index (WSI), volumetric expansion index (VEI), and bulk density (BD) were determined as dependent variables. BD was determined for samples before and after frying. An increase in water contents resulted in higher WAI and VEI, and lower WSI and BD for extrudates before and after frying.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Orysa sativa L.; Sugar; Extrusion; Water absorption index; Water solubility index; Volumetric expansion index; Bulk density. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300032 Registros recuperados: 2 Primeira ... 1 ... Última

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