Now showing items 1-5 of 5
Resistant starch in cassava products
(Food Science and Technology (Campinas), 2014) [Artigo]
Found in different foods, starch is the most important source of carbohydrates in the diet. Some factors present in starchy foods influence the rate at which the starch is hydrolyzed and absorbed in vivo. Due the importance ...
Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
(Food Science and Technology (Campinas), 2014-09-01) [Artigo]
A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw ...
Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks
(Food Science and Technology (Campinas), 2012-12-01) [Artigo]
Dada a ampla aceitação do biscoito de polvilho azedo no Brasil e a qualidade nutricional da farinha de quinoa, este trabalho objetivou avaliar o efeito da temperatura de extrusão, rotação da rosca, umidade e porcentagem ...
Harvest time optimization leads to the production of native cassava starches with different properties
(International Journal of Biological Macromolecules, 2019-07-01) [Artigo]
The starch market is very diverse and demanding regarding the functional characteristics of the product. However, no technique based on the management of cassava root harvest time has been applied to obtain starches with ...
Post-harvest physicochemical profile and bioactive compounds of 19 bananas and plantains genotypes
(Bragantia, 2019-04-01) [Artigo]
Nineteen genotypes of bananas and plantains were analysed in order to differentiate the subgroups and/or groups of consumption or industrial use. Genotypes of banana and plantain from different genomic groups and in three ...