Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
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Data
2014-09-01
Autores
Salata, Cristiane Da Cunha [UNESP]
Leonel, Magali [UNESP]
Trombini, Fernanda Rossi Moretti [UNESP]
Mischan, Martha Maria [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumo
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 speed) on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 30 treatments, was used with the following as dependent variables: expansion index, specific volume, water solubility index, water absorption index, color (L*, a*, b*), and hardness. Under conditions of low moisture content (12 to 14%), low percentage of cassava leaf flour (2 to 4%), and intermediate conditions of extrusion temperature (100°C) and screw speed (230rpm), it was possible to obtain puffed snack products with desirable characteristics.
Descrição
Palavras-chave
leaves, cassava, puffed snacks
Como citar
Food Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 34, n. 3, p. 501-506, 2014.