Optimization of extrusion variables for the production of snacks from by-products of rice and soybean
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2013-12
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Resumo
This study aimed to define the process conditions to obtain snacks from the by-products of rice and soybean with physical
characteristics suitable for marketing. Therefore, the effects of moisture and extrusion temperature on the expansion and color
of the products obtained experimentally obtained were evaluated, and the proximate composition of the by-products and
that of the snack with greater desirability were determined. Response surface methodology and rotational central composite
design were used, and desirability test based on the regression models adjusted was applied. The most desirable snack, with the
highest expansion index (3.39), specific volume (13.5 mL.g–1), and the chromaticity coordinate a* (2.79), was obtained under
12 g.100 g–1 moisture and 85°C of temperature in the third zone of the extruder. The snack produced under these conditions
attained content of protein and lipid content 41 and 64% higher than that of the traditional corn snack. It can be concluded
that producing extruded snack made form a mixture of broken grains, rice bran, and soybean okara (81:9:10) is technologically
feasible, enabling the development of a new product with good nutritional value that can improve the diet of children, the
main consumers of this type of food.
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Oriza sativa L., Color, Glycine max L., Processing, Expansion, Sustainability
Citação
COUTINHO, Lairy Silva; BATISTA, Jaqueline Eduarda Rodrigues; CALIARI, Márcio; SOARES JÚNIOR, Manoel Soares. Optimization of extrusion variables for the production of snacks from by-products of rice and soybean. Food Science and Technology, Campinas, v. 33, n. 4, p. 705-712, Oct./Dec. 2013.