Data/hora: 01/06/2024 09:57:02

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 21/09/1998
Data da última atualização: | 21/09/1998
Autoria: | SERNA-SALDIVAR, S.O.; CABRAL, L. C.
Título: | Effects of temperature, moisture and residence time in the properties of full fat soybean flour produced in a twin extruder.
Ano de publicação: | 1997
Fonte/Imprenta: | Archivos Latinoamericanos de Nutricion, v. 47, n. 1, 1997.
Páginas: | 66-69
Idioma: | Inglês
Conteúdo: | Soybeans were dehulled, roll-milled into grits, conditioned to 18 or 21% moisture and, continuously cooked in a twin extruder at three temperature programs and two residence times. The resulting extrudates were further dried and roll-milled into flour and chaaracterized for their physical, chemical and functional properties. The urease activity and nitrogen solubility index decreased with increased extrusion temperature, residence time and soybean grits moisture content. The best precooked ful fat flours had a urease activity lower than 0.2 and a NSI higher than 15%.
Palavras-Chave: | Soybean.
Thesagro: | Extrusão; Soja.
Thesaurus Nal: | extrusion.
Categoria do assunto: | --
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (3410-1) - UPC - AP - -- - 0055 -  - 1998.00005 - DIS