Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.creatorMesquita, Camila De Barros [UNESP]
dc.creatorLeonel, Magali [UNESP]
dc.creatorMischan, Martha Maria [UNESP]
dc.date2014-10-01T13:08:56Z
dc.date2014-10-01T13:08:56Z
dc.date2013-09-01
dc.date.accessioned2023-09-09T09:19:38Z
dc.date.available2023-09-09T09:19:38Z
dc.identifierhttp://dx.doi.org/10.1590/S0101-20612013005000073
dc.identifierFood Science and Technology (Campinas). Sociedade Brasileira de Ciência e Tecnologia de Alimentos, v. 33, n. 3, p. 404-410, 2013.
dc.identifier0101-2061
dc.identifierhttp://hdl.handle.net/11449/110229
dc.identifier10.1590/S0101-20612013005000073
dc.identifierS0101-20612013000300003
dc.identifierWOS:000325690700003
dc.identifierS0101-20612013000300003.pdf
dc.identifier3739930848549194
dc.identifier5493452207047677
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8759928
dc.descriptionThe opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable design with four factors: flaxseed flour percentage (0-20%), moisture (12-20%), extrusion temperature (90-130 °C) and screw speed (190-270). The effect of extrusion variables was investigated in terms of expansion index, specific volume, water absorption index, water solubility index, color parameters (L*, a* ,b*) and hardness. The data analysis showed that variable parameters of the extrusion process and flaxseed flour affected physical properties of puffed snacks. Among the experimental conditions used in the present study, expanded snack products with good physical properties can be obtained under the conditions of 10% flaxseed flour, 230 rpm screw speed, temperature of 90 °C and moisture of 12%.
dc.descriptionUniversidade Estadual Paulista Centro de Raízes e Amidos Tropicais
dc.descriptionUniversidade Estadual Paulista Instituto de Biociências
dc.descriptionUniversidade Estadual Paulista Centro de Raízes e Amidos Tropicais
dc.descriptionUniversidade Estadual Paulista Instituto de Biociências
dc.format404-410
dc.languageeng
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationFood Science and Technology (Campinas)
dc.relation1.084
dc.relation0,467
dc.rightsAcesso aberto
dc.sourceSciELO
dc.subjectextrusion
dc.subjectphysical properties
dc.subjectstarch
dc.subjectLinum usitatissimum L
dc.titleEffects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
dc.typeArtigo


Este ítem pertenece a la siguiente institución