dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:00:09Z
dc.date.available2018-12-11T17:00:09Z
dc.date.created2018-12-11T17:00:09Z
dc.date.issued2016-03-01
dc.identifierCiencia Rural, v. 46, n. 3, p. 573-579, 2016.
dc.identifier1678-4596
dc.identifier0103-8478
dc.identifierhttp://hdl.handle.net/11449/172409
dc.identifier10.1590/0103-8478cr20141209
dc.identifierS0103-84782016000300573
dc.identifier2-s2.0-84954048283
dc.identifierS0103-84782016000300573.pdf
dc.identifier3739930848549194
dc.identifier5493452207047677
dc.description.abstractThe current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion temperature (60 to 100ºC), screw speed (175 to 231rpm) and moisture (20 to 30%). Extrusion conditions affect color, water absorption and water solubility indexes and paste properties of blends. The intermediate tested conditions of variable parameters lead to obtain extruded products with higher cold viscosity and water absorption index and light color, desirable qualities for rapid preparation products.
dc.languageeng
dc.relationCiencia Rural
dc.relation0,337
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectColor
dc.subjectLeaves
dc.subjectStarch
dc.subjectViscosity
dc.subjectWater absorption
dc.titleMistura instantânea de derivados de mandioca produzida por extrusão
dc.typeArtículos de revistas


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