dc.creatorSebio, L
dc.creatorChang, YK
dc.date2000
dc.dateAPR
dc.date2014-12-02T16:24:46Z
dc.date2015-11-26T16:09:50Z
dc.date2014-12-02T16:24:46Z
dc.date2015-11-26T16:09:50Z
dc.date.accessioned2018-03-28T22:58:27Z
dc.date.available2018-03-28T22:58:27Z
dc.identifierNahrung-food. Wiley-v C H Verlag Gmbh, v. 44, n. 2, n. 96, n. 101, 2000.
dc.identifier0027-769X
dc.identifierWOS:000086539900005
dc.identifier10.1002/(SICI)1521-3803(20000301)44:2<96
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/65082
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/65082
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/65082
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1266721
dc.descriptionRaw yam (Dioscorea rotundata) flour was cooked and extruded in a Brabender single-screw laboratory scale extruder. Response surface methodology using an incomplete factorial design was applied with various combinations of barrel temperature [100, 125, 150 degrees C], feed moisture content [18, 22, 26%] and screw speed [100, 150, 200 rpm]. Initial viscosity at 30 degrees C, water solubility index, expansion and hardness were determined. The highest values of initial viscosity were at the highest barrel temperatures and the highest moisture contents. At high feed moisture content and high barrel temperatures the yam extrudate flour showed the greatest values of water solubility index. The physical properties of the extruded product showed that at high temperature the lower the moisture content the greater the expansion index. Hardness was influenced directly by moisture content and inversely by extrusion temperature. The extrusion of yam flour led to the production of snacks and pregelatinized flours of diverse properties. Also extruded yam flour can be successfully used in the preparation of 'futu' (pre-cooked compact dough), a yam-based food, popular in Western Africa.
dc.description44
dc.description2
dc.description96
dc.description101
dc.languageen
dc.publisherWiley-v C H Verlag Gmbh
dc.publisherBerlin
dc.publisherAlemanha
dc.relationNahrung-food
dc.relationNahr.-Food
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectWheat-starch
dc.subjectMacromolecular Modifications
dc.subjectCooking
dc.subjectGelatinization
dc.subjectComponents
dc.subjectMoisture
dc.subjectProducts
dc.subjectPotato
dc.titleEffects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates
dc.typeArtículos de revistas


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