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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental; Embrapa Arroz e Feijão. |
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Data corrente: |
30/03/2015 |
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Data da última atualização: |
11/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BASSINELLO, P. Z.; CARVALHO, A. V.; RIOS, A. de O.; MACIEL, R. de A.; BERRIOS, J. de J. |
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Afiliação: |
PRISCILA ZACZUK BASSINELLO, CNPAF; ANA VANIA CARVALHO, CPATU; ALESSANDRO DE OLIVEIRA RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; RENAN DE ALMEIDA MACIEL, UNIVERSIDADE FEDEAL DO PARÁ; JOSE DE J. BERRIOS, USDA-ARS. |
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Título: |
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, Westport, v. 39, n. 6, p. 2267-2275, Dec. 2015. |
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ISSN: |
1745-4549 |
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DOI: |
10.1111/jfpp.12472 |
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Idioma: |
Inglês |
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Conteúdo: |
The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P < 0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content × temperature. The most suitable extrusion conditions were 30 g/100 g bean flour content, 14 g/100 g moisture content and 80C die temperature, which resulted in a product with a high radial expansion index and crude protein of 9.5 and 13 g/100 g, respectively, and a low apparent density of 0.20 g/cm3. |
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Palavras-Chave: |
Bandinha de feijão. |
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Thesagro: |
Arroz; Extrusão; Feijão; Glutén; Valor nutritivo. |
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Thesaurus Nal: |
Extrusion; Flour; Gluten-free foods; Grits (particle size); Nutritive value. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/135207/1/jfpp.pdf
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Marc: |
LEADER 01841naa a2200325 a 4500
001 2012324
005 2016-03-11
008 2015 bl uuuu u00u1 u #d
022 $a1745-4549
024 7 $a10.1111/jfpp.12472$2DOI
100 1 $aBASSINELLO, P. Z.
245 $aExpanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes$bmain quality properties.$h[electronic resource]
260 $c2015
520 $aThe effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein content in the extrudate varied from 9.44 to 14.74 g/100 g for formulations containing 13 and 47% bandinha flour, respectively, processed at 85C and 15% feed moisture. Apparent density and the radial expansion index of the extrudate were significantly (P < 0.05) affected by bean flour content, moisture content, temperature and the interaction between moisture content × temperature. The most suitable extrusion conditions were 30 g/100 g bean flour content, 14 g/100 g moisture content and 80C die temperature, which resulted in a product with a high radial expansion index and crude protein of 9.5 and 13 g/100 g, respectively, and a low apparent density of 0.20 g/cm3.
650 $aExtrusion
650 $aFlour
650 $aGluten-free foods
650 $aGrits (particle size)
650 $aNutritive value
650 $aArroz
650 $aExtrusão
650 $aFeijão
650 $aGlutén
650 $aValor nutritivo
653 $aBandinha de feijão
700 1 $aCARVALHO, A. V.
700 1 $aRIOS, A. de O.
700 1 $aMACIEL, R. de A.
700 1 $aBERRIOS, J. de J.
773 $tJournal of Food Processing and Preservation, Westport$gv. 39, n. 6, p. 2267-2275, Dec. 2015.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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| Registros recuperados : 220 | |
| 2. |  | CARVALHO, A. V. Desenvolvimento de produtos e agregação de valor à mandioca. In: MODESTO JUNIOR, M. de S.; ALVES, R. N. B. (Ed.). Cultura da mandioca: aspectos socioeconômicos, melhoramento genético, sistemas de cultivo, manejo de pragas e doenças e agroindústria. Brasília, DF: Embrapa, 2016. Cap. 14, p. 243-257.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 8. | | MACIEL, R. de A.; CARVALHO, A. V.; POLTRONIERI, M. C. Avaliação da atividade antioxidante das pimentas guiana, cheiro comum e PCL-02. In: SEMINÁRIO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA, 16., 2012, Belém, PA. Anais... Belém, PA: Embrapa Amazônia Oriental, 2012. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| Registros recuperados : 220 | |
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