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Efeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhame

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dc.contributor.authorLeonel, Magali [UNESP]
dc.contributor.authorMischan, Martha Maria [UNESP]
dc.contributor.authorDe Pinho, Sheila Zambello
dc.contributor.authorIatauro, Ricardo António [UNESP]
dc.contributor.authorDuarte Filho, Jaime
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
dc.date.accessioned2014-05-27T11:21:57Z
dc.date.available2014-05-27T11:21:57Z
dc.date.issued2006-08-11
dc.description.abstractEffect of extrusion parameters was studied on the expansion index, specific volume, water absorption index (WAI) and water solubility index (WSI) of expanded yam snacks. The central composite design was used to study the parameters effect. It was verified three levels of temperature in the barrel (100, 115 and 130°C), three levels of screw speed (163, 204 and 245 rpm) and three levels of flour moisture (12, 15 and 18%). The results showed that expansion properties (expansion index and specific volume) depend on flour moisture and extrusion temperature. The WSI was dependant of three parameters. Higher levels of temperature and screw speed increase the water solubility index (WSI). The studied parameters did not influence the water absorption index (WAI).en
dc.description.affiliationCentro de Raízes e Amidos Tropicais Unesp - Fazenda Experimental, Lageado s/n, CEP 18603-970 - Botucatu (SP)
dc.description.affiliationDepartamento de Bioestatística - IB/Unesp, Botucatu (SP)
dc.description.affiliationFCA/Unesp, Botucatu (SP)
dc.description.affiliationFECD/Epamig, Caldas (MG)
dc.description.affiliationUnespCentro de Raízes e Amidos Tropicais Unesp - Fazenda Experimental, Lageado s/n, CEP 18603-970 - Botucatu (SP)
dc.description.affiliationUnespDepartamento de Bioestatística - IB/Unesp, Botucatu (SP)
dc.description.affiliationUnespFCA/Unesp, Botucatu (SP)
dc.format.extent459-464
dc.identifierhttp://dx.doi.org/10.1590/S0101-20612006000200033
dc.identifier.citationCiencia e Tecnologia de Alimentos, v. 26, n. 2, p. 459-464, 2006.
dc.identifier.doi10.1590/S0101-20612006000200033
dc.identifier.file2-s2.0-33746806849.pdf
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.lattes4114376721873156
dc.identifier.lattes3739930848549194
dc.identifier.lattes5493452207047677
dc.identifier.scieloS0101-20612006000200033
dc.identifier.scopus2-s2.0-33746806849
dc.identifier.urihttp://hdl.handle.net/11449/69035
dc.language.isopor
dc.relation.ispartofCiência e Tecnologia de Alimentos
dc.relation.ispartofjcr1.084
dc.relation.ispartofsjr0,467
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectDioscorea alataen
dc.subjectExpansionen
dc.subjectFlouren
dc.subjectStarchen
dc.titleEfeitos de parâmetros de extrusão nas propriedades físicas de produtos expandidos de inhamept
dc.title.alternativeEffect of extrusion parameters in the physical properties of expanded yam snacksen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/cta/paboutj.htm
dspace.entity.typePublication
unesp.author.lattes4114376721873156
unesp.author.lattes3739930848549194
unesp.author.lattes5493452207047677
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Botucatupt
unesp.departmentBioestatística - IBBpt

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Botucatu - CERAT - Centro de Raízes e Amidos Tropicais
Botucatu - IBB - Instituto de Biociências
Jaboticabal - CAUNESP - Centro de Aquicultura da Unesp