Artículos de revistas
Functional Extruded Snacks With Lycopene And Soy Protein [snacks Extrusados Funcionais Com Licopeno E Proteína De Soja]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 30, n. 1, p. - , 2010.
1012061
2-s2.0-77952792110
Autor
da Costa P.F.P.
Ferraz M.B.M.
Ros-Polski V.
Quast E.
Collares Queiroz F.P.
Steel C.J.
Institución
Resumen
In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw material moisture content (20%) and intermediate temperatures (approximately 125 °C). Instrumental hardness was higher with high moisture and low temperature; however, increasing the percentage of soy protein was beneficial for the texture of the product, reducing hardness. The red color intensity increased with the increase in lycopene content and moisture, and with the reduction of temperature. Sensory acceptance tests were carried out for two products, with maximum percentages of the functional ingredients, 20% moisture and temperatures of 125 and 137 °C, with greater acceptance for the product extruded at 125 °C. 30 1
Alves, R.M.L., Grossmann, M.V.E., Parâmetros de extrusão para produção de "snacks" de farinha de cará (Dioscorea alata) (2002) Ciência E Tecnologia De Alimentos, 22 (1), pp. 32-38 Alvin, I.D., Sgarbieri, V.C., Chang, Y.K., Desenvolvimento de farinhas mistas extrusadas à base de farinha de milho, derivados de levedura e caseína (2002) Ciência E Tecnologia De Alimentos, 22 (2), pp. 170-176 (1983) Approved Methods of The AACC, 1. , AMERICAN ASSOCIATION OF CEREAL CHEMISTS - AACC, 8 ed. St. Paul, e 2 (1995) Official Methods of Analysis of The AOAC International, , AMERICAN ORGANIZATION OF ANALYTICAL CHEMISTS - AOAC, 16 ed. Gaithersburg (2008), http://www.anvisa.gov.br/alimentos/comissoes/tecno_lista_alega.htm, AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA - ANVISA. Alimentos com alegações de propriedades funcionais e ou de saúde, novos alimentos/ingredientes, substa^ncias bioativas e probióticos. Brasília, Disponível em:, Acesso em: 03 fev. 2010Aprova o regulamento técnico referente a alimentos adicionados de nutrientes essenciais, constante do anexo desta Portaria (2006) Diário Oficial Da União, , http://e-legis.anvisa.gov.br/leisref/public/showAct.php?id=64&word, AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA - ANVISA, Portaria n. 31, de 13 de janeiro de 1998, Poder Executivo, Brasília, DF, 16 de janeiro de 1998. Disponível em, Acesso em: 20 abr (2006) Diário Oficial Da União, , http://www.anvisa.gov.br/legis/resol/2003/rdc/359_03rdc.pdf, AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA - ANVISA. Resolução RDC n. 359, de 23 de dezembro de 2003. Aprova regulamento técnico de porções de alimentos embalados para fins de rotulagem nutricional, Poder Executivo, Brasília, DF, 26 de dezembro de 2003. Disponível em:, Acesso em: 09 jul Athar, N., Vitamin retention in extruded food products (2006) Journal of Food Composition and Analysis, 19 (4), pp. 379-383 Bombo, A.J., (2006) Obtenção E Caracterização Nutricional De Snacks De Milho (Zea Mays L.) E Linhaça (Linum Usitatissimum L.), p. 96. , Dissertação (Mestrado em Saúde Pública) - Universidade de São Paulo - USP, São Paulo Desroches, S., Soy protein favorably affected LDL size independently of isoflavones in hypercholesterolemic men and women (2004) Journal of Nutrition, 134 (3), pp. 574-579 Ferreira, R.E., (2006) Avaliação De Parâmetros Do Processo De Extrusão E Do Teor De Farelo De Trigo Adicionado Em Características De "snacks" Expandidos De Milho, p. 163. , Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Estadual de Campinas - UNICAMP, Campinas (2006) Soy: Health Claims For Soy Protein, Questions About Other Components, , http://www.fda.gov/fdac/features/2000/300_soy.html, FOOD AND DRUG ADMINISTRATION - FDA, Rockville, MD, 2000. Disponível em, Acesso em: 15 mai Gann, P.H., Lower prostate cancer risk in men with elevated plasma lycopene levels: Results of a prospective analysis (1999) Cancer Research, pp. 1225-1230 Giovannucci, E., Intake of carotenoids and retinol in relation to risk of prostate cancer (1995) Journal of The National Cancer Institute, 87 (23), pp. 1767-1776 Goula, A.M., Prediction of lycopene degradation during a drying process of tomato pulp (2006) Journal of Food Engineering, 74 (1), pp. 37-46 Huang, R.C., The study of optimum operating conditions of extruded snack food with tomato powder (2006) Journal of Food Process Engineering, 29 (1), pp. 1-21 Ibanoglu, S., Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack (2006) Journal of Food Engineering, 75 (4), pp. 469-472 Jamora, J.J., Rhee, K.S., Rhee, K.C., Chemical and sensory properties of expanded extrudates from pork meat-defatted soy flour blends with onion, carrot and oat (2001) Journal of Food Science and Nutrition, 6 (3), pp. 158-162 Karam, L.B.Z., Grossmann, M.V.E., Silva, R.S.S.F., Misturas de farinha de aveia e amido de milho com alto teor de amilopectina para produção de snacks (2001) Ciência E Tecnologia De Alimentos, 21 (2), pp. 158-163 Launay, B., Lisch, J.M., Twin-screw extrusion cooking of starches: Flow behavior of starch pastes, expansion and mechanical properties of extrudates (1983) Journal of Food Engineering, 2 (4), pp. 259-280 Lee, K.A., Brennand, C.P., Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate (2005) International Journal of Food Science and Technology, 40 (5), pp. 501-508 Li, S.Q., Textural modification of soy bean/corn extrudates as affected by moisture content, screw speed and soy bean concentration (2005) International Journal of Food Science and Technology, 40 (7), pp. 731-741 Lovati, M.R., Manzoni, C., Gianazza, E., Soy protein peptides regulate cholesterol homeostasis in Hep G2 cells (2000) Journal of Nutrition, 130 (10), pp. 2543-2549 Martins, M.T.S., Caracterização química e nutricional de plasteína produzida a partir de hidrolisado pancreático de isolado protéico de soja (2005) Ciência E Tecnologia De Alimentos, 25 (4), pp. 683-690 Nwabueze, T.U., Effect of process variables on trypsin inhibitor activity (TIA), phytic acid and tannin content of extruded African breadfruit-corn-soy mixtures: A response surface analysis (2007) Lebensmittel Wissenschaft Und Technologie, 40 (1), pp. 21-29 Reid, R., Hot and fruity: The future for snack flavours (1998) Food Reviews, 25 (1), pp. 15-21 Tahnoven, R., Black currant seeds as a nutrient source in breakfast cereals produced by extrusion cooking (1998) Lebensmittel Untersuchung Forschung, 206 (5), pp. 360-363 Thymi, S., Structural properties of extruded corn starch (2005) Journal of Food Engineering, 68 (4), pp. 519-526 Verônica, A.O., Olusola, O.O., Adebowale, E.A., Qualities of extruded puffed snacks from maize/soybean mixture (2006) Journal of Food Process Engineering, 29 (2), pp. 149-161 Wagner, L.R., Some like it hot.and some like it hotter (1989) Snack World, 1, pp. 38-40 White, G., Defining the true meaning of snacks (1994) Food Technology International - Europe, 2 (7), pp. 115-117