Some functional properties of extruded orange pulp and its effect on the quality of cookies

dc.creatorLarrea, MA
dc.creatorChang, YK
dc.creatorMartinez-Bustos, F
dc.date2005
dc.date2014-11-19T02:48:35Z
dc.date2015-11-26T17:01:01Z
dc.date2014-11-19T02:48:35Z
dc.date2015-11-26T17:01:01Z
dc.date.accessioned2018-03-28T23:48:49Z
dc.date.available2018-03-28T23:48:49Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 38, n. 3, n. 213, n. 220, 2005.
dc.identifier0023-6438
dc.identifierWOS:000226926500004
dc.identifier10.1016/j.lwt.2004.05.014
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/71903
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/71903
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/71903
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1278627
dc.descriptionOrange pulp was extruded using a Brabender single extruder (20:1 1/D) so as to modify the functional and structural properties of the fibre. The independent variables studied were: barrel temperature (83degreesC, 100degreesC, 125degreesC, 150degreesC, and 167degreesC), moisture content (22, 25, 30, 35, and 38 g/100 g), and screw speed (126, 140, 160, 180, and 194 rpm). The feed speed was kept constant at 70 g/min. The compression ratio was 3:1, and the die diameter was 4 mm. The extrusion process increased the water absorption index (34.86 g/100 g), water solubility index (134 g/100 g), and swollen volume (43.75 g/100 g) and these variables were significantly influenced by the feed moisture content of the raw material and by the barrel temperature. The extruded orange pulp had 74.87 g/100 g total alimentary fibre, 54.81 g/100 g insoluble alimentary fibre and 20.06 g/100 g soluble alimentary fibre. Biscuits of good technological quality and with a good level of acceptance were obtained by means of replacing up to 15 g/100 g of the wheat flour with extruded orange pulp, The energy value of the biscuits decreased with increased extruded orange pulp content, with reductions of 2.95, 6.62, and 10.67 g/100 g in total calories as compared to the control. (C) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
dc.description38
dc.description3
dc.description213
dc.description220
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationLwt-food Science And Technology
dc.relationLWT-Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectextrusion
dc.subjectorange pulp
dc.subjectwater absorption and solubility indexes
dc.subjectswollen volume
dc.subjectcookies
dc.subjectDietary Fiber
dc.subjectExtrusion-cooking
dc.subjectBread Quality
dc.subjectWheat Bran
dc.subjectProducts
dc.subjectFoods
dc.subjectPerformance
dc.subjectBaking
dc.subjectFlour
dc.titleSome functional properties of extruded orange pulp and its effect on the quality of cookies
dc.typeArtículos de revistas


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