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| Registros recuperados : 2 | |
| Registros recuperados : 2 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
30/08/2016 |
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Data da última atualização: |
19/05/2022 |
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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: |
LOURENÇO, L. F. H.; TAVARES, T. S.; ARAUJO, E. A. F.; PENA, R. S.; JOELE, M. R. S. P.; CARVALHO, A. V. |
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Afiliação: |
Lúcia F. H. Lourenço, UFPA; Tiago S. Tavares, UFPA; Eder A. F. Araujo, UFPA; Rosinelson S. Pena, UFPA; Maria Regina S. Peixoto Joele, IFPA-CAMPUS CASTANHAL; ANA VANIA CARVALHO, CPATU. |
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Título: |
Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
CyTA: Journal of Food, v. 14, n. 2, p. 340-348, 2016. |
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DOI: |
http://dx.doi.org/10.1080/19476337.2015.1114025 |
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Idioma: |
Inglês |
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Conteúdo: |
This research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp. |
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Palavras-Chave: |
Polished rice grains; Rice grit; Shrimp snack; Thermoplastic extrusion. |
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Thesagro: |
Arroz; Camarão; Extrusão. |
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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/146887/1/Optimization.pdf
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Marc: |
LEADER 01777naa a2200277 a 4500
001 2052055
005 2022-05-19
008 2016 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1080/19476337.2015.1114025$2DOI
100 1 $aLOURENÇO, L. F. H.
245 $aOptimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.$h[electronic resource]
260 $c2016
520 $aThis research studied the effect of thermoplastic extrusion on the expansion index (EI), water absorption index (WAI), water solubility index (WSI), and sensory acceptance (SA) of a snack from rice grits, polished rice grains, and shrimp. A 23 factorial design was used with independent variables, temperature in the third extruder zone (63.2?96.8°C), initial moisture (106.4?173.6 g/kg), and shrimp content (16?184 g/kg), whereas EI, WAI, WSI, and SA were the responses. Through the surface-response methodology, the formulation with 80 g/kg shrimp and 130 g/kg initial moisture processed at 85°C in the third extruder zone was considered optimal. The product had good EI, WAI, and SA, 65.6 g/kg moisture, 24.0 g/kg lipids, 89.5 g/kg proteins, 34.2 kg/kg ashes, 72.4 g/kg fibers, and 714.3 g/kg carbohydrates. The product is an alternative for using rice grit, which has low commercial value, while also fully using the regional shrimp.
650 $aArroz
650 $aCamarão
650 $aExtrusão
653 $aPolished rice grains
653 $aRice grit
653 $aShrimp snack
653 $aThermoplastic extrusion
700 1 $aTAVARES, T. S.
700 1 $aARAUJO, E. A. F.
700 1 $aPENA, R. S.
700 1 $aJOELE, M. R. S. P.
700 1 $aCARVALHO, A. V.
773 $tCyTA: Journal of Food$gv. 14, n. 2, p. 340-348, 2016.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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