Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates

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dc.contributor.authorSalata, Cristiane Da Cunha [UNESP]
dc.contributor.authorLeonel, Magali [UNESP]
dc.contributor.authorTrombini, Fernanda Rossi Moretti [UNESP]
dc.contributor.authorMischan, Martha Maria [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-02-02T12:39:43Z
dc.date.available2015-02-02T12:39:43Z
dc.date.issued2014-09-01
dc.description.abstractA 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.en
dc.description.affiliationUniversidade Estadual Paulista Centro de Raízes e Amidos Tropicais
dc.description.affiliationUniversidade Estadual Paulista Instituto de Biociências
dc.description.affiliationUnespUniversidade Estadual Paulista Centro de Raízes e Amidos Tropicais
dc.description.affiliationUnespUniversidade Estadual Paulista Instituto de Biociências
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent501-506
dc.identifierhttp://dx.doi.org/10.1590/1678-457x.6337
dc.identifier.citationFood Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 34, n. 3, p. 501-506, 2014.
dc.identifier.doi10.1590/1678-457x.6337
dc.identifier.fileS0101-20612014000300010.pdf
dc.identifier.issn0101-2061
dc.identifier.lattes3739930848549194
dc.identifier.lattes5493452207047677
dc.identifier.scieloS0101-20612014000300010
dc.identifier.urihttp://hdl.handle.net/11449/114639
dc.language.isoeng
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relation.ispartofFood Science and Technology (Campinas)
dc.relation.ispartofjcr1.084
dc.relation.ispartofsjr0,467
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectleavesen
dc.subjectcassavaen
dc.subjectpuffed snacksen
dc.titleExtrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudatesen
dc.typeArtigo
unesp.author.lattes3739930848549194
unesp.author.lattes5493452207047677

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Botucatu - CERAT - Centro de Raízes e Amidos Tropicais