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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
19/06/2000 |
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Data da última atualização: |
19/06/2000 |
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Autoria: |
SOARES JUNIOR, M. S.; GROSSMANN, M. V. E.; SILVA, R, S. S. F.; CALIARI, M.; SPINOSA, W, A. |
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Afiliação: |
Universidade Estadual de Londrina. |
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Título: |
Expansion and hydration properties of cassava starch extruded with emulsifier |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, v.2, n.1,2, p.57-61, Campinas, 1999 |
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ISSN: |
1516-7275 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Amido de mandioca; Cassavastarch; Emulsifier; Extrucao; Extrusion cooking; Monoglicerideos; Monoglycerides. |
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Thesagro: |
Emulsificante. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01681naa a2200277 a 4500
001 1635798
005 2000-06-19
008 1999 bl uuuu u00u1 u #d
022 $a1516-7275
100 1 $aSOARES JUNIOR, M. S.
245 $aExpansion and hydration properties of cassava starch extruded with emulsifier
260 $c1999
520 $aCassava 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.
650 $aEmulsificante
653 $aAmido de mandioca
653 $aCassavastarch
653 $aEmulsifier
653 $aExtrucao
653 $aExtrusion cooking
653 $aMonoglicerideos
653 $aMonoglycerides
700 1 $aGROSSMANN, M. V. E.
700 1 $aSILVA, R, S. S. F.
700 1 $aCALIARI, M.
700 1 $aSPINOSA, W, A.
773 $tBrazilian Journal of Food Technology$gv.2, n.1,2, p.57-61, Campinas, 1999
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Embrapa Mandioca e Fruticultura (CNPMF) |
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