Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína
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Data
2010-01-01
Autores
Borges Lustosa, Beatriz Helena
Leonel, Magali [UNESP]
Mischan, Martha Maria [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual de Londrina (UEL)
Resumo
This study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion, specific volume, color and hardness. Data analyses showed that the lower moisture, protein and temperature conditions provided desired expanded products with light color attributes, high expansion and low hardness.
Descrição
Palavras-chave
Cassava, extrusion, protein, expansion, color, texture
Como citar
Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 31, n. 1, p. 109-126, 2010.