Data/hora: 10/06/2024 12:10:31

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Instant blend from cassava derivatives produced by extrusion	
Autores: 	Trombini,Fernanda Rossi Moretti; Mischan,Martha Maria; Leonel,Magali.	
Data: 	2016-03-01	
Ano: 	2016	
Palavras-chave: 	Leaves; Starch; Color; Water absorption; Viscosity.	
Resumo: 	ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain extruded products with higher cold viscosity and water absorption index and light color, desirable qualities for rapid preparation products.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000300573	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20141209	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.46 n.3 2016	
Fonte: 	info:eu-repo/semantics/openAccess