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Registro Completo |
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Biblioteca(s): |
Embrapa Meio-Norte. |
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Data corrente: |
30/12/2021 |
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Data da última atualização: |
30/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
HASHIMOTO, J. M.; SAMPAIO, J. P. M.; FRANCO, L. J. D.; NABESHIMA, E. H.; SILVA, K. J. D. e. |
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Afiliação: |
JORGE MINORU HASHIMOTO, CPAMN; JÉSSICA PINHEIRO MENDES SAMPAIO, UFPI; LUIS JOSE DUARTE FRANCO, CPAMN; ELIZABETH HARUMI NABESHIMA, ITAL; KAESEL JACKSON DAMASCENO E SILVA, CPAMN. |
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Título: |
Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, Campinas, v. 24, e2020185, 2021. |
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Páginas: |
13 p. |
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DOI: |
https://doi.org/10.1590/1981-6723.18520 |
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Idioma: |
Inglês |
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Conteúdo: |
Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates. |
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Palavras-Chave: |
Elementos minerais; Farinha instantânea; Metodologia de superfície de resposta. |
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Thesagro: |
Composição Química; Extrusão; Vigna Unguiculata. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/229843/1/Optimization-of-nutrient.pdf
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Marc: |
LEADER 01354naa a2200265 a 4500
001 2138616
005 2021-12-30
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1981-6723.18520$2DOI
100 1 $aHASHIMOTO, J. M.
245 $aOptimization of nutrient retention in whole flours extruded from cowpea biofortified grain.$h[electronic resource]
260 $c2021
300 $a13 p.
520 $aWhole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates.
650 $aComposição Química
650 $aExtrusão
650 $aVigna Unguiculata
653 $aElementos minerais
653 $aFarinha instantânea
653 $aMetodologia de superfície de resposta
700 1 $aSAMPAIO, J. P. M.
700 1 $aFRANCO, L. J. D.
700 1 $aNABESHIMA, E. H.
700 1 $aSILVA, K. J. D. e
773 $tBrazilian Journal of Food Technology, Campinas$gv. 24, e2020185, 2021.
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Embrapa Meio-Norte (CPAMN) |
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