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	Provedor de dados CIGR Journal (1) Ciênc. Tecnol. Aliment. (1) Autor Adekola, Kehinde Adedeji (1) Arêas,José Alfredo Gomes (1) Capriles,Vanessa Dias (1) Soares,Rosana Aparecida Manólio (1) Palavra-chave Food extrusion (2) Consumer acceptance (1) Extrudate (1) Fat replacer (1) Light snack (1) Processing parameters (1) Quality (1) Sorghum grain (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2007 (1) País Brazil (1) China (1) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Predictive equations and response surface analysis for sorghum grain extrudate CIGR Journal Adekola, Kehinde Adedeji. The extrusion and extrudate properties measured include expansion indices (or puff indices), bulk density, residence time, solid density, moisture content, maximum stress, water solubility index (WSI), water absorption index (WAI), extruder output, crispness and color. The ranges of the three variables considered were 100 - 160°C for barrel temperature, 100 - 200rpm for screw speed, and 15 - 25% for feed moisture content (w.b.). The density of extrudate measured varied between 176kg/m3 and 1100kg/m3 for the extrusion variables considered. The moisture content of the dry extrudate is between 6% and 7.5% with the mean value of 6.75%. Using the experimental results, predictive equations were developed to relate the influence of processing parameters on the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Processing parameters; Food extrusion; Extrudate; Quality; Sorghum grain. Ano: 2015 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3057 Development and assessment of acceptability and nutritional properties of a light snack Ciênc. Tecnol. Aliment. Capriles,Vanessa Dias; Soares,Rosana Aparecida Manólio; Arêas,José Alfredo Gomes. A light snack was developed using a fat replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this fat replacer on the sensory properties was determined by comparing this light snack to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (deltaE = 8.67), due mainly to luminosity (deltaL = 7.79). The light snack presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale); no significant difference in snack acceptability was observed. However, the traditional snack was significantly preferred in sensory terms (p < 0.05). In an opinion survey when... Tipo: Info:eu-repo/semantics/article Palavras-chave: Light snack; Fat replacer; Consumer acceptance; Food extrusion. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300021 Registros recuperados: 2 Primeira ... 1 ... Última

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