Produção, digestibilidade e amido resistente em biscoitos extrusados a partir de farinha e fécula de batata doce e mandioca
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Data
2005-09-30
Autores
Reschsteiner, Mariana Schmidt [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Os amidos podem ser classificados de acordo com sua digestibilidade em amido rapidamente digerível, amido lentamente digerível e amido resistente. Amidos resistentes são definidos como a soma de amidos e produtos da degradação de amidos não absorvida pelo intestino de indivíduos saudáveis. A relação amilose/amilopectina, resistência térmica, forma física, grau de gelatinização, resfriamento e tempo de estocagem afetam o conteúdo de amido resistente de um alimento. Uma vez que o conteúdo de amido resistente é afetado pelo processamento do alimento, dentre outros fatores, buscou-se verificar estes efeitos causados pelo processo de extrusão. Este trabalho teve como objetivo definir os parâmetros operacionais para produzir biscoitos expandidos utilizando as matérias-primas mandioca e batata doce, verificar a concentração de amidos resistentes nos produtos extrudados e observar a cinética da digestibilidade desses produtos. Foi realizado um planejamento experimental para ambas as fontes amiláceas, onde variáveis independentes foram as misturas de farinha a 0, 20, 40, 60, 80 e 100% em relação à fécula; e teor de umidade de 14, 15,5 e 17%. As misturas alimentaram a extrusora de rosca única em condições constantes de velocidade da rosca (120 rpm), temperaturas das zonas de aquecimento (20, 80, 120°C), alimentação, velocidade de corte (30 rpm) e diâmetro de orifício da matriz de trefilação de 3mm. Foram retiradas amostras de cada ensaio e estocadas para as análises de expansão, textura, densidade, solubilidade, análise sensorial, teor de amido total, teor de amido resistente e para a cinética da digestibilidade. Neste trabalho observou-se que os extrusados obtidos a partir de misturas com menor umidade e maior quantidade de farinha foram os mais aceitos nas análises sensoriais realizadas...
The starches may be classified according to its digestion into rapidly digestible starch, slowly digestible starch and resistant starch. Resistant starch is defined as the sum of the starch and products of starch degradation not absorbed in the intestine of healthy individuals. We know that the amylose/amylopectin ratio, thermal resistance, physical form, degree of gelatinization, cooling and time of storage all affect the resistant starch content of foods. A time that the resistant starch content, amongst other factors, one searched to verify these effect caused for extrusion process. This work had as objective to define the operational parameters to produce expanded snacks using raw materials cassava and sweet potato, to verify the resistant starch concentration in the extruded products and observing the kinetics of starches digestion. An experimental planning for both was accomplished through the amylaceous sources, here independent variables they had been flour mixtures in 0, 20, 40, 60, 80 and 100% in relation to the starch; and content of moisture of 14, 15,5 and 17%. The mixtures had fed the singlescrew extruder in constant conditions of screw speed (120 rpm), heating zones temperatures (20, 80, 120°C), feeding, cut speed (30 rpm), screw diameter of 35mm and diameter of the orifice of the exit matrix of 3 mm. Samples were then withdrawals and storaged for the analyses of expansion, texture, density, solubility, sensory evaluation, total starch content, resistant starch content and for the kinetics of starches digestion. For the resistant starch content analysis was used the methodology proposal for Goni et al. (1996), where the stomach and intestine physiological conditions are approximately simulated...(Complete abstract, click electonic access below)
The starches may be classified according to its digestion into rapidly digestible starch, slowly digestible starch and resistant starch. Resistant starch is defined as the sum of the starch and products of starch degradation not absorbed in the intestine of healthy individuals. We know that the amylose/amylopectin ratio, thermal resistance, physical form, degree of gelatinization, cooling and time of storage all affect the resistant starch content of foods. A time that the resistant starch content, amongst other factors, one searched to verify these effect caused for extrusion process. This work had as objective to define the operational parameters to produce expanded snacks using raw materials cassava and sweet potato, to verify the resistant starch concentration in the extruded products and observing the kinetics of starches digestion. An experimental planning for both was accomplished through the amylaceous sources, here independent variables they had been flour mixtures in 0, 20, 40, 60, 80 and 100% in relation to the starch; and content of moisture of 14, 15,5 and 17%. The mixtures had fed the singlescrew extruder in constant conditions of screw speed (120 rpm), heating zones temperatures (20, 80, 120°C), feeding, cut speed (30 rpm), screw diameter of 35mm and diameter of the orifice of the exit matrix of 3 mm. Samples were then withdrawals and storaged for the analyses of expansion, texture, density, solubility, sensory evaluation, total starch content, resistant starch content and for the kinetics of starches digestion. For the resistant starch content analysis was used the methodology proposal for Goni et al. (1996), where the stomach and intestine physiological conditions are approximately simulated...(Complete abstract, click electonic access below)
Descrição
Palavras-chave
Processo de extrusão, Amido resistente, Digestão, Farinhas, Cassava, Starch
Como citar
RESCHSTEINER, Mariana Schmidt. Produção, digestibilidade e amido resistente em biscoitos extrusados a partir de farinha e fécula de batata doce e mandioca. 2005. xi, 92 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Ciências Agronômicas, 2005.