Desenvolvimento de misturas instantâneas de mandioca e caseína: efeito do teor de proteína e parâmetros de extrusão sobre a viscosidade
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Data
2010-09-01
Autores
Lustosa, Beatriz Helena Borges [UNESP]
Leonel, Magali [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
O interesse da indústria de alimentos por produtos desenvolvidos a partir de farinhas acrescidas de proteína não se deve somente às suas características nutricionais, senão também às suas propriedades funcionais e reológicas, as quais definem as suas aplicações comerciais. Este trabalho teve por objetivo avaliar o efeito de parâmetros operacionais do processo de extrusão sobre as propriedades de pasta de misturas de farinha de mandioca e caseína. O processo de extrusão seguiu o delineamento 'central composto rotacional' para três fatores: teor de proteína (2,5 a 9,5%), umidade (14,5 a 19,5%) e temperatura de extrusão (65 a 135 ºC). As misturas antes e após a extrusão foram analisadas no Rapid Visco Analyser (RVA) quanto a: viscosidade inicial, pico de viscosidade, quebra de viscosidade, viscosidade final e tendência à retrogradação. Os resultados obtidos nas misturas antes da extrusão mostraram aumento dos valores de viscosidade com o aumento da concentração de proteína até o ponto central (6%) e, nos teores mais elevados de proteína, ocorreu redução destes. Após a extrusão, observou-se que o teor de proteína foi a variável de maior efeito sobre as propriedades de pasta, seguida pela umidade das misturas.
The interest of the food industry in products developed from flours added with protein is not due only to their nutritional characteristics, but also due to their functional and rheological properties, which define their commercial applications. This study aimed to evaluate the effect of operational parameters of the extrusion process on the paste properties of cassava flour and casein blends. The process of extrusion followed the central composed rotational design with three factors: protein content (2.5 to 9.5%), moisture (14.5 to 19.5%), and extrusion temperature (65 to 135 ºC). Before and after extrusion, the blends were analyzed on a Rapid Visco Analyser using the following parameters: initial viscosity, peak of viscosity, breakdown, final viscosity, and retrogradation tendency. Before extrusion, the product showed an increase in viscosity characteristics with an increase in the concentration of protein until to the central point (6%). In higher levels of protein there was a reduction in the pasting properties values. After extrusion, it was observed that the amount of protein was the variable that produced the greatest effect on the paste properties followed by the moisture of the blends.
The interest of the food industry in products developed from flours added with protein is not due only to their nutritional characteristics, but also due to their functional and rheological properties, which define their commercial applications. This study aimed to evaluate the effect of operational parameters of the extrusion process on the paste properties of cassava flour and casein blends. The process of extrusion followed the central composed rotational design with three factors: protein content (2.5 to 9.5%), moisture (14.5 to 19.5%), and extrusion temperature (65 to 135 ºC). Before and after extrusion, the blends were analyzed on a Rapid Visco Analyser using the following parameters: initial viscosity, peak of viscosity, breakdown, final viscosity, and retrogradation tendency. Before extrusion, the product showed an increase in viscosity characteristics with an increase in the concentration of protein until to the central point (6%). In higher levels of protein there was a reduction in the pasting properties values. After extrusion, it was observed that the amount of protein was the variable that produced the greatest effect on the paste properties followed by the moisture of the blends.
Descrição
Palavras-chave
mandioca, caseína, viscosidade, extrusão, cassava, casein, viscosity, extrusion
Como citar
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 30, n. 3, p. 693-699, 2010.