Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
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Data
2013-09-01
Autores
Mesquita, Camila De Barros [UNESP]
Leonel, Magali [UNESP]
Mischan, Martha Maria [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.
Descrição
Palavras-chave
extrusion, physical properties, starch, Linum usitatissimum L
Como citar
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 33, n. 3, p. 404-410, 2013.