Development of extruded snacks using jatoba (Hymenaea stigonocarpa Mart) flour and cassava starch blends

dc.creatorChang, YK
dc.creatorSilva, MR
dc.creatorGutkoski, LC
dc.creatorSebio, L
dc.creatorDa Silva, MAAP
dc.date1998
dc.dateSEP
dc.date2014-12-02T16:26:49Z
dc.date2015-11-26T17:45:27Z
dc.date2014-12-02T16:26:49Z
dc.date2015-11-26T17:45:27Z
dc.date.accessioned2018-03-29T00:27:48Z
dc.date.available2018-03-29T00:27:48Z
dc.identifierJournal Of The Science Of Food And Agriculture. John Wiley & Sons Ltd, v. 78, n. 1, n. 59, n. 66, 1998.
dc.identifier0022-5142
dc.identifierWOS:000075866700008
dc.identifier10.1002/(SICI)1097-0010(199809)78:1<59
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/61598
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/61598
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/61598
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1288186
dc.descriptionThe use of the jatoba trees (Hymenaea stigonocarpa Mart) by the timber industry poses an ecological problem in Brazil. The objective of this research was to investigate the use of jatoba flour for the production of snacks by the thermoplastic extrusion of a composite flour consisting of jatoba and cassava starch. Chemical analysis showed that the jatoba fruit provides high-fibre flour (486 g kg(-1)) with 66 g kg(-1) protein, and 398 and 88 g kg(-1) of insoluble and soluble fibre, respectively. Such flour is of potential use for the production of high-fibre snacks, allowing for the economical exploitation of the jatoba while preserving the tree. Composite flours with jatoba flour and cassava starch mixtures (150:850, 300:700, 450:550), conditioned to moisture levels of 170, 200 and 230 g kg(-1) were processed in a Brabender single-screw extruder. The extrusion conditions were 150 rpm screw speed, 4 mm die diameter and 125, 150 and 175 degrees C of barrel temperatures. The snacks produced were evaluated as to their sensory characteristics and response surface methodology was used to optimise the extrusion process. Response surface and contour diagrams revealed that all mixtures conditioned to 170 g kg(-1) moisture and extruded at 150 degrees C produced snacks of acceptable quality, higher levels of jatoba flour leading to significant quality losses with respect to sensory characteristics. (C) 1998 Society of Chemical Industry.
dc.description78
dc.description1
dc.description59
dc.description66
dc.languageen
dc.publisherJohn Wiley & Sons Ltd
dc.publisherW Sussex
dc.publisherInglaterra
dc.relationJournal Of The Science Of Food And Agriculture
dc.relationJ. Sci. Food Agric.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectjatoba flour
dc.subjectcassava starch
dc.subjectextrusion cooking
dc.subjectfibre
dc.subjectsnack
dc.subjectTwin-screw Extrusion
dc.subjectDietary Fiber
dc.subjectWheat-starch
dc.subjectMacromolecular Modifications
dc.subjectCorn Meal
dc.subjectCooking
dc.subjectComponents
dc.subjectBran
dc.subjectVariables
dc.subjectProduct
dc.titleDevelopment of extruded snacks using jatoba (Hymenaea stigonocarpa Mart) flour and cassava starch blends
dc.typeArtículos de revistas


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