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| Registros recuperados : 2 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
31/12/2023 |
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Data da última atualização: |
16/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
BAZÁN-COLQUE, R. J.; RUIZ-BARRETO, F. I.; VARGAS-SOLÓRZANO, J. W.; MELÉNDEZ-ARÉVALO, A.; ASCHERI, J. L. R. |
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Afiliação: |
RONEL JOEL BAZÁN-COLQUE, UFRRJ; FIORELLA IVETTE RUIZ-BARRETO, UFRRJ; JHONY WILLIAN VARGAS-SOLÓRZANO, UFRRJ; ARTURO MELÉNDEZ-ARÉVALO, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA. |
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Título: |
Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, v. 26, e2023029. 2023. |
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DOI: |
https://doi.org/10.1590/1981-6723.02923 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to understand how adding whole-banana flour (WBF) affected the physicochemical properties of extrudates intended for the development of breakfast flakes. The parameters: WBF addition (50% to 70%, dry basis),feed moisture (27% to 33%, wet basis), and barrel temperature in the last zone of the extruder (80 ºC to 100 °C) were varied according to a 23 factorial design with augmented center points. The addition of WBF linearly affected all the physical and chemical properties evaluated and showed a synergistic effect with barrel temperature for changes in hardness and carbohydrate content. WBF additions above 64.9%, adjusted to feed moisture between 29.6% to 32.6%, and thermomechanically cooked at barrel temperatures above 87 °C, consumed 216 to 257 kJ/kg of mechanical energy, which produced flakes with a hardness between 160 and 180 N. This work could contribute to the incorporation of WBF for developing more nutritious breakfast cereals, with a fiber content greater than 7.2 g/100 g. |
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Palavras-Chave: |
Farinha de banana integral; Fiber-rich product; Flour mix; Optimization; Whole-banana. |
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Thesagro: |
Banana; Cocção; Extrusão; Farinha; Propriedade Físico-Química; Tecnologia de Alimento. |
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Thesaurus NAL: |
Cooking; Extrusion; Food technology; Physicochemical properties. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02108naa a2200361 a 4500
001 2160365
005 2024-01-16
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1981-6723.02923$2DOI
100 1 $aBAZÁN-COLQUE, R. J.
245 $aPhysicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends.$h[electronic resource]
260 $c2023
520 $aThis study aimed to understand how adding whole-banana flour (WBF) affected the physicochemical properties of extrudates intended for the development of breakfast flakes. The parameters: WBF addition (50% to 70%, dry basis),feed moisture (27% to 33%, wet basis), and barrel temperature in the last zone of the extruder (80 ºC to 100 °C) were varied according to a 23 factorial design with augmented center points. The addition of WBF linearly affected all the physical and chemical properties evaluated and showed a synergistic effect with barrel temperature for changes in hardness and carbohydrate content. WBF additions above 64.9%, adjusted to feed moisture between 29.6% to 32.6%, and thermomechanically cooked at barrel temperatures above 87 °C, consumed 216 to 257 kJ/kg of mechanical energy, which produced flakes with a hardness between 160 and 180 N. This work could contribute to the incorporation of WBF for developing more nutritious breakfast cereals, with a fiber content greater than 7.2 g/100 g.
650 $aCooking
650 $aExtrusion
650 $aFood technology
650 $aPhysicochemical properties
650 $aBanana
650 $aCocção
650 $aExtrusão
650 $aFarinha
650 $aPropriedade Físico-Química
650 $aTecnologia de Alimento
653 $aFarinha de banana integral
653 $aFiber-rich product
653 $aFlour mix
653 $aOptimization
653 $aWhole-banana
700 1 $aRUIZ-BARRETO, F. I.
700 1 $aVARGAS-SOLÓRZANO, J. W.
700 1 $aMELÉNDEZ-ARÉVALO, A.
700 1 $aASCHERI, J. L. R.
773 $tBrazilian Journal of Food Technology$gv. 26, e2023029. 2023.
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Embrapa Agroindústria de Alimentos (CTAA) |
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