Data/hora: 06/06/2024 06:30:18

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	19/06/2000	
Data da última atualização: 	19/06/2000	
Autoria: 	SOARES JUNIOR, M. S.; GROSSMANN, M. V. E.; SILVA, R, S. S. F.; CALIARI, M.; SPINOSA, W, A.	
Afiliação: 	Universidade Estadual de Londrina.	
Título: 	Expansion and hydration properties of cassava starch extruded with emulsifier	
Ano de publicação: 	1999	
Fonte/Imprenta: 	Brazilian Journal of Food Technology, v.2, n.1,2, p.57-61, Campinas, 1999	
ISSN: 	1516-7275	
Idioma: 	Inglês	
Conteúdo: 	Cassava starch was processed in a single screw laboratory model extruder with an emulsfier (400kg-1 monoglycerides) to study the functional properties of the extruded products. The effects of emulsifier level (7.5 and 22.5g kg-1), moisture content (180 and 220g kg-1) and temperature (125 and 175oC) during extrusion were studied, applying surface response methodology. Water absorption index and water solubility index were affected significantly by the three variables studied while moisture and emulsifier level only influenced the expansion index only. Temperature was significant for specific volume. Minimum water solubilityindex and water absorption index were observed at 125oC, 220g kg-1 moisture and 22.5g kg-' emulsifier. Higher values for expansion index were obtained at the lower level of moisture and emulsifier, while the product with the highest specific volume was obtained at 175oC.	
Palavras-Chave: 	Amido de mandioca; Cassavastarch; Emulsifier; Extrucao; Extrusion cooking; Monoglicerideos; Monoglycerides.	
Thesagro: 	Emulsificante.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (5188-1) - ADD - AP - -- - 630.05 -  - 630.05 - DIS