Propriedades físicas de snacks e farinhas pré-gelatinizadas de coprodutos de arroz e soja em função das variáveis de extrusão
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2013-07-08
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Universidade Federal de Goiás
Resumo
The rice processing industries currently designed its most byproducts generated during
processing, such as rice bran and broken rice grains for animal feed. However, they are
nutritionally rich and interesting human consumption. Therefore, it becomes interesting to use
these for the development of new products. The soy industry also uses okara (residue coming
from the aqueous extract of soy) more for animal feed. For human consumption is less used,
although it has high content of protein, lipids and is a source of energy. Thus, this study aimed
to formulate snacks and pre-gelatinized flour with coproducts broken grains and rice bran and
soybean okara black and study the effect of extrusion variables (temperature and humidity) on
the physical, chemical and technological characteristics of products, processed under various
humidity (12 to 20 g.100 g-1) and extrusion temperatures (60 to 110 °C). For these analyzes
was used official methodologies. Was performed desirability of snacks considering expansion
index, specific volume and color parameter chroma a *. The snack of higher desirability was
prepared at moisture condition in the mixture of 12 g.100 g-1 and at temperature of 85 ° C. As
for the pre-gelatinized flour, moisture conditions for extrusion of mixtures influenced the
viscoamilograficos aspects and texture, and milder temperatures employed were obtained with
higher values of initial viscosity (above 4000 cP), final viscosity (above 5500 cP) and setback
(above 4500 cP). The absorption and solubility in water and oil absorption are also affected,
and the higher results in higher extrusion temperatures and lower humidities. The
pre-gelatinized flour byproducts of rice and soybeans can be an alternative to the industry by
adding value to them, which after processing will enable the development of an ingredient in
many products for human consumption.
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COUTINHO, Lairy Silva. Propriedades físicas de snacks e farinhas pré-gelatinizadas de coprodutos de arroz e soja em função das variáveis de extrusão. 2013. 118 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2013.