| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters
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| Autores: |
Cardoso,Raema Fortes Vicente
Garcia,Émerson Loli
Carmo,Ezequiel Lopes do
Mischan,Martha Maria
Leonel,Magali
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| Data: |
2015-12-01
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| Ano: |
2015
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| Palavras-chave: |
Solanum tuberosum L.
Extrusion
Physical properties.
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001202245
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20141538
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.45 n.12 2015
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| Direitos: |
info:eu-repo/semantics/openAccess
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