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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Florestas. |
Data corrente: |
24/04/2017 |
Data da última atualização: |
24/04/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
ZORTÉA-GUIDOLIN, M. E. B.; CARVALHO, C. W. P. de; GODOY, R. C. B. de; DEMIATE, I. M.; SCHEER, A. P. |
Afiliação: |
Manoela Estefânea Boff Zortéa-Guidolin, UFPR; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; ROSSANA CATIE BUENO DE GODOY, CNPF; Ivo Mottin Demiate, Universidade Estadual de Ponta Grossa; Agnes Paula Scheer, UFPR. |
Título: |
Influence of extrusion cooking on in vitro digestibility, physical and sensory properties of brazilian pine seeds flour (Araucaria Angustifolia). |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Journal of Food Science, v. 82, n. 4, p. 977-984, 2017. |
Idioma: |
Inglês |
Conteúdo: |
Brazilian pine seeds (pinhão) are gluten-free products derived from Araucaria angustifolia. The commercialization of these seeds is essentially associated with a low level of industrialization. In this context, extrusion cooking is a potential alternative for preparing extrudates of pinh?ao as a food product, which can be easily digested and is ready for human consumption. Brazilian pine seeds flour was processed in a single-screw extruder following a central composite rotatable design. Three factors (independent parameters) were considered: moisture content (14 to 22 g/100 g), screw speed (100 to 250 rpm), and temperature in the 3rd heating zone (120 to 200 °C). The structural characteristics, in vitro digestibility and sensory acceptance were also evaluated. The resistant starch contents is almost reduced to zero after extrusion cooking while the slowly digestible starch content is increased. An increase in moisture positively affected the hardness and the luminosity (L∗), although it negatively affected the volumetric expansion index, crispness, and color parameters (a∗, b∗, and E). The experimental conditions of this study allowed the production of expanded extrudates from Brazilian pine seeds with good expansion, texture properties, and acceptance qualities. Thus, extrusion cooking was found to be a potential method for the industrialization of Brazilian pine seeds as a food product. |
Palavras-Chave: |
Crispness; Extrusion cooking. |
Thesagro: |
Araucaria angustifolia; Digestibilidade in vitro; Espécie nativa; Extrusão; Pinhão. |
Thesaurus Nal: |
In vitro digestibility; snacks. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02309naa a2200277 a 4500 001 2068872 005 2017-04-24 008 2017 bl uuuu u00u1 u #d 100 1 $aZORTÉA-GUIDOLIN, M. E. B. 245 $aInfluence of extrusion cooking on in vitro digestibility, physical and sensory properties of brazilian pine seeds flour (Araucaria Angustifolia).$h[electronic resource] 260 $c2017 520 $aBrazilian pine seeds (pinhão) are gluten-free products derived from Araucaria angustifolia. The commercialization of these seeds is essentially associated with a low level of industrialization. In this context, extrusion cooking is a potential alternative for preparing extrudates of pinh?ao as a food product, which can be easily digested and is ready for human consumption. Brazilian pine seeds flour was processed in a single-screw extruder following a central composite rotatable design. Three factors (independent parameters) were considered: moisture content (14 to 22 g/100 g), screw speed (100 to 250 rpm), and temperature in the 3rd heating zone (120 to 200 °C). The structural characteristics, in vitro digestibility and sensory acceptance were also evaluated. The resistant starch contents is almost reduced to zero after extrusion cooking while the slowly digestible starch content is increased. An increase in moisture positively affected the hardness and the luminosity (L∗), although it negatively affected the volumetric expansion index, crispness, and color parameters (a∗, b∗, and E). The experimental conditions of this study allowed the production of expanded extrudates from Brazilian pine seeds with good expansion, texture properties, and acceptance qualities. Thus, extrusion cooking was found to be a potential method for the industrialization of Brazilian pine seeds as a food product. 650 $aIn vitro digestibility 650 $asnacks 650 $aAraucaria angustifolia 650 $aDigestibilidade in vitro 650 $aEspécie nativa 650 $aExtrusão 650 $aPinhão 653 $aCrispness 653 $aExtrusion cooking 700 1 $aCARVALHO, C. W. P. de 700 1 $aGODOY, R. C. B. de 700 1 $aDEMIATE, I. M. 700 1 $aSCHEER, A. P. 773 $tJournal of Food Science$gv. 82, n. 4, p. 977-984, 2017.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Trigo. Para informações adicionais entre em contato com cnpt.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Trigo. |
Data corrente: |
02/09/1995 |
Data da última atualização: |
02/09/1995 |
Autoria: |
CUNHA, G. R. da; BERGAMASCHI, H. |
Afiliação: |
1 EMBRAPA-CNPT; 2 UFRGS - Faculdade de Agronomia, Porto Alegre. |
Título: |
Coeficientes das equações de Makkink e Priestley-Taylor para a estimativa da evapotranspiração maxima da alfafa. |
Ano de publicação: |
1994 |
Fonte/Imprenta: |
Revista Brasileira de Agrometeorologia, Santa Maria, v. 2, p. 33-36, 1994. |
ISSN: |
0104-1347 |
Idioma: |
Português |
Categoria do assunto: |
-- |
Marc: |
LEADER 00457naa a2200133 a 4500 001 1822421 005 1995-09-02 008 1994 bl uuuu u00u1 u #d 022 $a0104-1347 100 1 $aCUNHA, G. R. da 245 $aCoeficientes das equações de Makkink e Priestley-Taylor para a estimativa da evapotranspiração maxima da alfafa. 260 $c1994 700 1 $aBERGAMASCHI, H. 773 $tRevista Brasileira de Agrometeorologia, Santa Maria$gv. 2, p. 33-36, 1994.
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