Data/hora: 23/09/2024 05:51:06

Biblioteca(s): 	Embrapa Agroindústria de Alimentos; Embrapa Florestas.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 2	
Data corrente: 	24/04/2017	
Data da última atualização: 	24/04/2017	
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&#8727;), although it negatively affected the volumetric expansion index, crispness, and color parameters (a&#8727;, b&#8727;, 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	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (13607-1) - UPC - AP - DD -  -  -  - DIS
CNPF - (55811-1) - UPC - AP - DD -  -  -  - DIS