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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
25/01/2010 |
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Data da última atualização: |
29/05/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SILVA, E.; RANGEL, C.; ASCHERI, J.; WATANABE, E.; SILVA, J.; FUKUDA, W.; CARVALHO, J.; NUTTI, M.; SALVADOR, L. |
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Afiliação: |
Erika Silva, UFRRJ; Carolina Rangel, UFRRJ; José Luis Ramirez Ascheri, CTAA; Edson Watanabe, CTAA; João Bosco Carvalho da Silva, CNPH; Wânia Maria Gonçalves Fukuda, CNPMF; José Luiz Viana de Carvalho, CTAA; Marilia Regini Nutti, CTAA; Lorena Salvador, UFRRJ. |
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Título: |
Development of cassava (Manihot esculenta, L.) and orange flesh sweet potato (Ipomoea batatas, L.) products: an application for biofortified crops. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
In: INTERNATIONAL MEETING OF THE MICRONUTRIENT FORUM, 2., 2009, Beijing, China. Micronutrients, health and development: evidence-based programs: program/abstracts. Washington, DC: USAID: Academy for Educational Development, 2009. p. 108. |
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Idioma: |
Inglês |
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Notas: |
TH31. |
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Conteúdo: |
The objective of this study was to evaluate the possibility of the production of food products using biofortified cassava flour (CF) and orange flesh sweet potato flour (OFSP). In order to use new flours for the production of bakery and extruded products, mixtures of different proportions of these flours with wheat flour need to be evaluated to keep the quality of the product. In order to produce pastas using OFSP, the extrusion process was performed in a single screw Pastaia extruder with a fusilli matrix. Afterwards, the pasta was dried in an air circulated oven at 40°C for 1 hour. These pastas and their flours were characterized by particle size, water absorption index (WAI), water solubility index (WSI) and viscosity. In order to observe the substitution limit for the wheat flour (WF) in bakery products, levels of 10%, 15% and 20% of CF were used in breads, and 20% in cakes. These formulations were compared to a standard formulation (100% WF). It could be observed that, according to the extrusion parameters studied, the production of pastas using a biofortified raw material is feasible. The bakery products presented a darker color and a smaller final volume, when compared to the standard loaves. Changes in loaf characteristics were accentuated by the increase of the substitution level; thus, loaves with 10% of substitution were more similar to the standard. In spite of these differences, all the products produced with CF were considered as acceptable for consumption as the standard. MenosThe objective of this study was to evaluate the possibility of the production of food products using biofortified cassava flour (CF) and orange flesh sweet potato flour (OFSP). In order to use new flours for the production of bakery and extruded products, mixtures of different proportions of these flours with wheat flour need to be evaluated to keep the quality of the product. In order to produce pastas using OFSP, the extrusion process was performed in a single screw Pastaia extruder with a fusilli matrix. Afterwards, the pasta was dried in an air circulated oven at 40°C for 1 hour. These pastas and their flours were characterized by particle size, water absorption index (WAI), water solubility index (WSI) and viscosity. In order to observe the substitution limit for the wheat flour (WF) in bakery products, levels of 10%, 15% and 20% of CF were used in breads, and 20% in cakes. These formulations were compared to a standard formulation (100% WF). It could be observed that, according to the extrusion parameters studied, the production of pastas using a biofortified raw material is feasible. The bakery products presented a darker color and a smaller final volume, when compared to the standard loaves. Changes in loaf characteristics were accentuated by the increase of the substitution level; thus, loaves with 10% of substitution were more similar to the standard. In spite of these differences, all the products produced with CF were considered as acceptable for consumption as t... Mostrar Tudo |
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Palavras-Chave: |
Bakery products; Manihot esculenta Crantz. |
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Thesagro: |
Ipomoea Batatas. |
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Thesaurus Nal: |
extrusion. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02498nam a2200265 a 4500
001 1656547
005 2023-05-29
008 2009 bl uuuu u01u1 u #d
100 1 $aSILVA, E.
245 $aDevelopment of cassava (Manihot esculenta, L.) and orange flesh sweet potato (Ipomoea batatas, L.) products$ban application for biofortified crops.$h[electronic resource]
260 $aIn: INTERNATIONAL MEETING OF THE MICRONUTRIENT FORUM, 2., 2009, Beijing, China. Micronutrients, health and development: evidence-based programs: program/abstracts. Washington, DC: USAID: Academy for Educational Development, 2009. p. 108.$c2009
500 $aTH31.
520 $aThe objective of this study was to evaluate the possibility of the production of food products using biofortified cassava flour (CF) and orange flesh sweet potato flour (OFSP). In order to use new flours for the production of bakery and extruded products, mixtures of different proportions of these flours with wheat flour need to be evaluated to keep the quality of the product. In order to produce pastas using OFSP, the extrusion process was performed in a single screw Pastaia extruder with a fusilli matrix. Afterwards, the pasta was dried in an air circulated oven at 40°C for 1 hour. These pastas and their flours were characterized by particle size, water absorption index (WAI), water solubility index (WSI) and viscosity. In order to observe the substitution limit for the wheat flour (WF) in bakery products, levels of 10%, 15% and 20% of CF were used in breads, and 20% in cakes. These formulations were compared to a standard formulation (100% WF). It could be observed that, according to the extrusion parameters studied, the production of pastas using a biofortified raw material is feasible. The bakery products presented a darker color and a smaller final volume, when compared to the standard loaves. Changes in loaf characteristics were accentuated by the increase of the substitution level; thus, loaves with 10% of substitution were more similar to the standard. In spite of these differences, all the products produced with CF were considered as acceptable for consumption as the standard.
650 $aextrusion
650 $aIpomoea Batatas
653 $aBakery products
653 $aManihot esculenta Crantz
700 1 $aRANGEL, C.
700 1 $aASCHERI, J.
700 1 $aWATANABE, E.
700 1 $aSILVA, J.
700 1 $aFUKUDA, W.
700 1 $aCARVALHO, J.
700 1 $aNUTTI, M.
700 1 $aSALVADOR, L.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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| Registros recuperados : 2 | |
| 1. |  | SILVA, F. A. C.; PIROVANI, C. P.; MENEZES, S. P.; SANTIAGO, A. S.; CASCARDO, J. M. C.; MICHELI, F. F. L.; GESTEIRA, A. S. Action of the pathogenesis-related protein PR10 from Theobroma cacao in triggering response mechanisms of Moniliophtora perniciosa. In: SIMPÓSIO BRASILEIRO DE GENÉTICA MOLECULAR DE PLANTAS, 3, 2011, Ilhéus. Resumos. [S. l.]: Sociedade Brasileira de Genética, 2011. 1 CD-ROM. pdf 35180| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| 2. | | BRITO, D. S.; DUARTE, E. A. A.; GONZALEZ, E. R.; SILVA, J. F.; GESTEIRA, A. da S.; CASCARDO, J. M. C. Gene expression analysis by SSH on xylems of Eucalyptus genotypes segregating for components of wood quality. In: SIMPÓSIO BRASILEIRO DE GENÉTICA MOLECULAR DE PLANTAS, 3, 2011, Ilhéus. Resumos. [S. l.]: Sociedade Brasileira de Genética, 2011. 1 CD-ROM. pdf 35221. Julio Cézar Matos Cascardo, UESC, in memorium.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Mandioca e Fruticultura. |
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| Registros recuperados : 2 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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