Data/hora: 02/06/2024 06:26:05

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters	
Autores: 	Cardoso,Raema Fortes Vicente; Garcia,Émerson Loli; Carmo,Ezequiel Lopes do; Mischan,Martha Maria; Leonel,Magali.	
Data: 	2015-12-01	
Ano: 	2015	
Palavras-chave: 	Solanum tuberosum L.; Extrusion; Physical properties.	
Resumo: 	ABSTRACT: This study aimed to evaluate potato flour from 'Ibituaçú' cultivar as raw material for extrudates. Potato flour was processed in a single-screw extruder following central composite rotational design for three factors, being considered as independent parameters: temperature in the third zone, humidity and screw speed. The products obtained were characterized by expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), hardness (H), color (L*, a* and b*). Results showed an effect of the independent parameters on the extruded physical characteristics. The parameters varied from: 3.22 to 5.47 (EI); 2.08 to 11.23 mL g-1 (SV), 32.88 to 63.72% (WSI), 4.02 to 8.97 g gel g-1 (WAI), 7.54 to 29.85 kgf (H), 53.89 to 68.72 (L*), 5.59 to 6.92 (a*), 16.6 to 22.6 (b*). It was concluded that expanded products with desired physical characteristics are obtained at high temperature; low humidity and intermediate screw speed.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001202245	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20141538	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.45 n.12 2015	
Fonte: 	info:eu-repo/semantics/openAccess