Data/hora: 06/06/2024 07:53:56

Biblioteca(s): 	Embrapa Amazônia Oriental.	
Data corrente: 	30/08/2016	
Data da última atualização: 	19/05/2022	
Autoria: 	LOURENÇO, L. F. H.; TAVARES, T. S.; ARAUJO, E. A. F.; PENA, R. S.; JOELE, M. R. S. P.; CARVALHO, A. V.	
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.	
Título: 	Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains.	
Ano de publicação: 	2016	
Fonte/Imprenta: 	CyTA: Journal of Food, v. 14, n. 2, p. 340-348, 2016.	
DOI: 	http://dx.doi.org/10.1080/19476337.2015.1114025	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Polished rice grains; Rice grit; Shrimp snack; Thermoplastic extrusion.	
Thesagro: 	Arroz; Camarão; Extrusão.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/146887/1/Optimization.pdf	
Registro original: 	Embrapa Amazônia Oriental (CPATU)	
Exemplares: 	CPATU - (52494-1) - UPC - AP - DD -  -  -  - DIS