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 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
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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: |
02/07/2013 |
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Data da última atualização: |
07/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CARVALHO, A. V.; BASSINELLO, P. Z.; MATTIETTO, R. de A.; RIOS, A. de O.; LIMA, A. C. P. de; KOAKUZU, S. N.; CARVALHO, R. N. |
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Afiliação: |
ANA VANIA CARVALHO, CPATU; PRISCILA ZACZUK BASSINELLO, CNPAF; RAFAELLA DE ANDRADE MATTIETTO, CPATU; ALESSANDRO DE OLIVEIRA RIOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL; ANNA CRISTINA PINHEIRO DE LIMA, UFPA; SELMA NAKAMOTO KOAKUZU, CNPAF; ROSANGELA NUNES CARVALHO, CNPAF. |
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Título: |
Physicochemical, technological and sensory characteristics of a rice (Oryza sativa L.) and bean (Phaseolus vulgaris L.) soup prepared by extrusion. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
International Journal of Food Science & Technology, London v. 48, n. 10, p. 2057-2063, Oct. 2013. |
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DOI: |
10.1111/ijfs.12186 |
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Idioma: |
Inglês
Português |
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Conteúdo: |
The aim of this work was to prepare and evaluate an instant soup formulated with broken rice and beans processed by thermoplastic extrusion using a pilot-scale, single-screw extruder. The final product was characterised regarding its physicochemical composition, amino acid profile, functional?technological properties and sensory performance. The extrusion parameters were set using three extrusion zone temperatures (30, 40 and 70 °C), a screw speed of 177 rpm, feed rate of 260 g min 1. and circular matrix of 3.85 mm. The final product contained considerable levels of protein (12.91 g per 100 g) and dietary fibre (8.07 g per 100 g). Amino acid profile analysis showed that only sulphur-containing amino acids and tryptophan were limiting with the remaining present in adequate concentrations to meet children?s requirements. Regarding functional and technological properties, the instant soup powder showed appropriate water solubility and water absorption indexes as expected. The soup sensory analysis indicated good acceptability, with a purchase intent index of 71%. |
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Thesagro: |
Alimento preparado; Análise organoléptica; Arroz; Extrusão; Feijão; Nutrição; Oryza sativa; Phaseolus vulgaris; Sopa. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02045naa a2200313 a 4500
001 1968630
005 2022-11-07
008 2013 bl uuuu u00u1 u #d
024 7 $a10.1111/ijfs.12186$2DOI
100 1 $aCARVALHO, A. V.
245 $aPhysicochemical, technological and sensory characteristics of a rice (Oryza sativa L.) and bean (Phaseolus vulgaris L.) soup prepared by extrusion.
260 $c2013
520 $aThe aim of this work was to prepare and evaluate an instant soup formulated with broken rice and beans processed by thermoplastic extrusion using a pilot-scale, single-screw extruder. The final product was characterised regarding its physicochemical composition, amino acid profile, functional?technological properties and sensory performance. The extrusion parameters were set using three extrusion zone temperatures (30, 40 and 70 °C), a screw speed of 177 rpm, feed rate of 260 g min 1. and circular matrix of 3.85 mm. The final product contained considerable levels of protein (12.91 g per 100 g) and dietary fibre (8.07 g per 100 g). Amino acid profile analysis showed that only sulphur-containing amino acids and tryptophan were limiting with the remaining present in adequate concentrations to meet children?s requirements. Regarding functional and technological properties, the instant soup powder showed appropriate water solubility and water absorption indexes as expected. The soup sensory analysis indicated good acceptability, with a purchase intent index of 71%.
650 $aAlimento preparado
650 $aAnálise organoléptica
650 $aArroz
650 $aExtrusão
650 $aFeijão
650 $aNutrição
650 $aOryza sativa
650 $aPhaseolus vulgaris
650 $aSopa
700 1 $aBASSINELLO, P. Z.
700 1 $aMATTIETTO, R. de A.
700 1 $aRIOS, A. de O.
700 1 $aLIMA, A. C. P. de
700 1 $aKOAKUZU, S. N.
700 1 $aCARVALHO, R. N.
773 $tInternational Journal of Food Science & Technology, London$gv. 48, n. 10, p. 2057-2063, Oct. 2013.
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Embrapa Amazônia Oriental (CPATU) |
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| 1. |  | SARTORI, R.; PRATA, A. B.; FIGUEIREDO, A. C. S.; SANCHES, B. V.; PONTES, G. C. S.; VIANA, J. H. M.; PONTES, J. H.; VASCONCELOS, J. L. M.; PEREIRA, M. H. C.; DODE, M. A. N.; MONTEIRO JÚNIOR, P. L. J.; BARUSELLI, P. S. Update and overview on assisted reproductive technologies (ARTs) in Brazil. Animal Reproduction, v. 13, n. 3, p. 300-312, Jul./Sept. 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
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