Data/hora: 26/09/2024 10:26:58

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	31/12/2023	
Data da última atualização: 	16/01/2024	
Autoria: 	BAZÁN-COLQUE, R. J.; RUIZ-BARRETO, F. I.; VARGAS-SOLÓRZANO, J. W.; MELÉNDEZ-ARÉVALO, A.; ASCHERI, J. L. R.	
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.	
Título: 	Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	Brazilian Journal of Food Technology, v. 26, e2023029. 2023.	
DOI: 	https://doi.org/10.1590/1981-6723.02923	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Farinha de banana integral; Fiber-rich product; Flour mix; Optimization; Whole-banana.	
Thesagro: 	Banana; Cocção; Extrusão; Farinha; Propriedade Físico-Química; Tecnologia de Alimento.	
Thesaurus Nal: 	Cooking; Extrusion; Food technology; Physicochemical properties.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15643-1) - UPC - AP - DD -  -  -  - DIS